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Slow Cooker Stir Fry Vegetables & Cauliflower Rice

If you are looking for a healthy meatless dinner try this slow cooker stir fry vegetables with cauliflower rice. It's super easy, tasty and only has 92 calories and 7.7g net carbs per serving. 

Course Main Course
Cuisine Chinese
Keyword meatless, slow cooker, vegetables
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 9 minutes
Servings 4
Calories 92 kcal
Author Denise


  • 5 cups chopped vegetables (I used 1 cup each purple cabbage, broccoli, peppers, zucchini & mushrooms)
  • 1 piece celery chopped
  • 4 tablespoons chili garlic sauce
  • 6 tablespoons soy sauce
  • 2 tablespoons Swerve Brown Sugar sweetener
  • 3 cups riced cauliflower ( I used Aldi frozen)
  • 1 tablespoon sesame oil (optional)


  1. Place all of the vegetables except the cauliflower rice in the slow cooker and mix.

  2. Whisk the soy sauce, chili garlic sauce and Swerve brown sweetener.

  3. Pour sauce over vegetables and mix well. Cover and cook on low for 4 hours or until desired level of doneness. I like mine to have a little bite to it so check them and cook longer if you like them softer.

  4. At the very end add the cauliflower rice and let cook for another 10 minutes until the cauliflower has heated up.

  5. Mix in the sesame oil and serve.