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Crockpot Keto Chicken Cacciatore

Emily Carter
Vegan keto “chicken” simmers in a rich tomato and herb sauce for an easy, low-carb Italian meal.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 4 servings
Calories 280 kcal

Ingredients
  

  • 1 lb vegan chicken strips seitan or soy-based
  • 1 can 14 oz diced tomatoes
  • 1/2 cup tomato sauce sugar-free
  • 1/2 cup sliced bell peppers
  • 1/2 cup sliced mushrooms
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Notes

Nutritional Values (per serving)

  • Calories: 280
  • Total Fat: 14g
  • Saturated Fat: 2g
  • Carbohydrates: 10g
  • Fiber: 4g
  • Protein: 22g

Vitamins & Minerals (per serving)

  • Vitamin B12: 55%
  • Iron: 25%
  • Calcium: 20%
  • Vitamin A: 18%
  • Vitamin C: 20%

Additional Notes & Flavor Tips

  • Add crushed red pepper flakes for a spicy twist.
  • Use fresh herbs if you want a fresher taste.
  • Marinate vegan chicken strips overnight for deeper flavor.
  • Serve with keto-friendly bread or salad for variety.
  • Leftovers taste even better the next day.
Slow cooking transforms simple ingredients into a cozy, keto-friendly Italian feast.