Crockpot Keto Chicken and Spinach
Dreaming of a creamy, cozy crockpot dinner without the meat drama? This vegan keto chicken and spinach swaps animal protein for plant power. It simmers “chicken” chunks with vibrant spinach and a rich, dreamy sauce that hugs your taste buds. You get effortless meal prep and a healthy hit of greens, without spending hours in the kitchen. Perfect for low-carb queens who refuse to sacrifice flavor or ethics. So grab your slow cooker and get ready for a deliciously guilt-free dinner that tastes way better than it sounds. Seriously, spinach never looked this good.

Crockpot Keto Chicken and Spinach
Ingredients
- 1 lb vegan chicken substitute like seitan or soy curls
- 4 cups fresh spinach roughly chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 1 cup unsweetened almond milk
- 1/2 cup full-fat coconut cream
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet, sauté onions and garlic until fragrant (about 3 minutes).
- Add vegan chicken substitute and brown lightly (5 minutes).
- Transfer mixture into crockpot.
- Stir in spinach, almond milk, coconut cream, thyme, smoked paprika, salt, and pepper.
- Cover and cook on low for 4 hours.
- Stir before serving to blend flavors perfectly.
Notes
- Calories: 290
- Total Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 22g
Vitamins and minerals (per serving):
- Vitamin A: 35%
- Iron: 18%
- Calcium: 20%
- Vitamin C: 15%
- Magnesium: 12%
Additional notes/tips:
- For a zing, add a splash of lemon juice before serving.
- Swap coconut cream for cashew cream if you prefer milder flavors.
- Fresh herbs like parsley or basil can brighten this dish.
- Serve over cauliflower rice or spiralized zucchini noodles for extra keto points.
- Leftovers reheat like a dream—double the recipe for next-day joy.