Crockpot Keto Chicken Alfredo
Let’s face it, darling—if you’re not using your crockpot like it’s your unpaid kitchen intern, what are you even doing?
This Crockpot Keto Chicken Alfredo is creamy, dreamy, and totally vegan—yes, you heard that right, no birds were harmed here.
You toss everything in, walk away, and return to a pot full of saucy magic without even breaking a nail.
It’s got all the richness of classic Alfredo without the guilt, bloating, or dairy-induced drama that haunts your lactose-intolerant nightmares.
No one has time to hover over a stove while also trying to live, moisturize, and conquer their calendar.
The sauce? So thick and cheesy it could catfish a parmesan addict, and still leave them feeling fulfilled.
It’s nut-based, garlic-forward, and keto-approved, so your macros can chill while your taste buds party.
Throw in some chick’n, some cauliflower sauce sass, and a dash of no-nonsense seasoning—boom, gourmet in pajamas.
This is your dinner mic drop, but make it plant-based, slow-cooked, and seriously fabulous.
Because real queens meal prep in slow motion—and let their crockpot do all the flirting.
Crockpot Keto Chicken Alfredo
Ingredients
- 1 package 10 oz vegan chicken-style strips (unseasoned or garlic herb)
- 1 1/2 cups unsweetened almond milk
- 1 cup raw cashews soaked in hot water 10 mins, drained
- 3 tbsp nutritional yeast the fairy dust of vegan cooking
- 2 tbsp lemon juice
- 3 cloves garlic
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 1/2 head cauliflower steamed, roughly chopped
- Zucchini noodles or shirataki noodles for serving optional, but encouraged
Instructions
- Soak cashews in hot water for 10 minutes, drain, and set aside.
- Steam cauliflower until soft (5–7 mins). Let it cool like a diva.
- Blend almond milk, cashews, cauliflower, garlic, lemon juice, nutritional yeast, and spices until smooth and thicker than your ex’s excuses.
- Add olive oil to the crockpot, then layer in vegan chick’n and pour sauce over like it’s a hot bath.
- Cover and cook on low for 4 hours. Stir halfway if you’re feeling helpful.
- Serve hot over low-carb noodles or just eat it straight with a spoon—we’re not judging.
Notes
Nutritional Values (per serving)
- Calories: 310
- Total Fat: 21g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 18g
Vitamins & Minerals (per serving)
- Vitamin B12: 60%
- Calcium: 22%
- Iron: 25%
- Vitamin A: 15%
- Magnesium: 20%
Additional Notes & Flavor Tips
- Add spinach in the last 30 minutes for extra greens and a pop of “I’m healthy.”
- Craving heat? Add red pepper flakes and sass it up.
- Sub in coconut milk for an extra rich twist—hello tropical Alfredo fantasy.
- Leftovers thicken overnight—just add almond milk to loosen things up.
- Make it ahead, store in the fridge up to 4 days, or freeze and live your best reheated life.
