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Crockpot Keto Buffalo Chicken

Emily Carter
This vegan Crockpot Keto Buffalo Chicken is spicy, creamy, and ridiculously easy. Packed with plant-based protein and bold flavors, it’s comfort food with attitude.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 servings
Calories 220 kcal

Ingredients
  

  • 2 cups shredded vegan chicken substitute seitan or soy curls
  • ½ cup unsweetened almond milk
  • ⅓ cup vegan cream cheese
  • ½ cup buffalo sauce sugar-free
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tbsp nutritional yeast
  • 1 tbsp chopped chives optional for garnish

Instructions
 

  • Add vegan chicken, almond milk, cream cheese, buffalo sauce, and all seasonings to the Crockpot.
  • Stir it like you mean it, then cover.
  • Cook on low for 4 hours or until everything's melted together and spicy dreams come true.
  • Shred with a fork for that “pulled” texture and stir again to coat every bite.
  • Garnish with chives and serve with crunchy celery or over cauliflower rice.

Notes

Nutritional Values (Per Serving)

  • Calories: 220
  • Total Fat: 14g
  • Saturated Fat: 2g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 21g

Vitamins and Minerals (Per Serving)

  • Vitamin B6: 18%
  • Iron: 16%
  • Vitamin C: 12%
  • Magnesium: 10%
  • Potassium: 9%

Additional Notes/Tips to Enhance the Flavor for the Recipe

  • Add a splash of apple cider vinegar for extra tang.
  • Top with sliced avocado if you're feeling extra.
  • Sprinkle red chili flakes for more fire.
  • Serve in lettuce wraps or low-carb tortillas.
  • Great for meal prep—because future you will thank past you.