Crockpot Chicken Salad Recipe Recap
This Crockpot Chicken Salad is a delicious, easy-to-make dish, perfect for a light lunch or dinner. Packed with tender shredded chicken, fresh veggies, and creamy dressing, it’s a crowd-pleaser!
Ingredients
For the Chicken:
- 2 lbs boneless skinless chicken breasts
- 1 cup low-sodium chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
For the Salad Mix:
- ½ cup mayonnaise or Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- ½ cup celery (finely chopped)
- ¼ cup red onion (finely diced)
- ½ cup grapes ( halved or dried cranberries)
- ¼ cup chopped nuts (pecans, almonds, or walnuts)
- 2 tbsp fresh parsley or dill (chopped)
Optional Add-Ins for Extra Flavor:
- 1 avocado (mashed or diced)
- 1 tsp honey
- 1 tsp smoked paprika
Instructions
Step 1: Slow Cook the Chicken
- Prepare the slow cooker – Place the chicken breasts in the crockpot and pour in the chicken broth.
- Season generously – Sprinkle with garlic powder, onion powder, salt, and black pepper to enhance the flavor.
- Cook on low for 4-6 hours or on high for 2-3 hours until the chicken is tender and easily shreddable.
Step 2: Shred the Chicken
- Once cooked, transfer the chicken to a large bowl.
- Use two forks to shred the meat while it's still warm, or for an even easier method, use a hand mixer on low speed.
Step 3: Mix the Salad
- In a separate bowl, combine mayonnaise (or Greek yogurt), Dijon mustard, and lemon juice.
- Stir in celery, red onion, grapes (or dried cranberries), and chopped nuts for crunch and flavor.
- Add the shredded chicken and mix everything until well combined.
Step 4: Chill & Serve
- Let the chicken salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve on sandwiches, wraps, lettuce cups, or over a bed of fresh greens.
Notes
Nutrition Information (per serving):
- Calories: 280
- Fat: 18g
- Protein: 26g
- Carbs: 6g
- Fiber: 2g
- Sugar: 3g
- Sodium: 480mg