Crockpot Keto Chicken Tacos
Savory vegan keto chicken tacos slow-cooked with smoky spices and perfect for low-carb wraps or lettuce.
Ingredients
- 1 lb vegan chicken-style strips seitan or soy-based
- 1/2 cup salsa verde or tomato salsa
- 1/4 cup vegetable broth
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Optional toppings: avocado cilantro, lime wedges, keto-friendly tortillas or lettuce wraps
Instructions
- Heat olive oil in a skillet, briefly sear vegan chicken strips for 3 minutes.
- Transfer strips to crockpot.
- Add salsa, broth, and spices. Stir to combine.
- Cover and cook on low for 6 hours, stirring halfway.
- Shred “chicken” with forks before serving.
- Serve in lettuce wraps or keto tortillas with your favorite toppings.
Notes
Nutritional Values (per serving)
- Calories: 270
- Total Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 22g
Vitamins & Minerals (per serving)
- Vitamin B12: 55%
- Iron: 28%
- Calcium: 18%
- Vitamin A: 20%
- Vitamin C: 15%
Additional Notes & Flavor Tips
- Add lime juice and fresh cilantro for zesty freshness.
- Spice it up with jalapeños or hot sauce if you dare.
- Double the batch for taco Tuesdays all week long.
- Swap salsa verde for smoky chipotle for a deeper flavor profile.
- Store leftovers covered in the fridge for up to 4 days or freeze in portions.