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Crockpot Keto Chicken and Spinach

Emily Carter
This vegan crockpot keto chicken and spinach stew blends plant-based chicken with fresh spinach in a creamy, dairy-free sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 servings
Calories 290 kcal

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

Nutritional values (per serving):
  • 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.