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Crockpot Keto Chicken and Cauliflower Rice

Emily Carter
This vegan crockpot keto “chicken” and cauliflower rice dish offers a flavorful, low-carb meal full of plant-based protein and veggies.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 servings
Calories 250 kcal

Ingredients
  

  • 1 lb vegan chicken substitute soy curls or seitan
  • 3 cups cauliflower rice
  • 1 cup vegetable broth
  • 1/2 cup diced onion
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • Salt and pepper to taste

Instructions
 

  • Heat olive oil, sauté onion and garlic until soft (3 minutes).
  • Add vegan chicken substitute, cook for 5 minutes until browned.
  • Place sautéed mixture in crockpot; stir in cauliflower rice, broth, thyme, paprika, salt, and pepper.
  • Cover and cook on low for 4 hours until flavors meld and cauliflower softens.
  • Stir before serving and adjust seasoning if needed.

Notes

Nutritional values (per serving):
  • Calories: 250
  • Total Fat: 10g
  • Saturated Fat: 1.5g
  • Carbohydrates: 12g
  • Fiber: 5g
  • Protein: 22g
Vitamins and minerals (per serving):
  • Vitamin C: 60%
  • Iron: 18%
  • Calcium: 12%
  • Vitamin A: 10%
  • Magnesium: 8%
Additional notes/tips:
  • Add fresh herbs like parsley for a flavor boost.
  • Swap cauliflower rice for shredded zucchini if you want variety.
  • Perfect paired with keto-friendly side salads.
  • Leftovers reheat perfectly for next-day lunches.