Slow Cooker Chicken Salad
The ultimate comfort food, Slow Cooker Chicken Salad is a creamy, savory delight that’s perfect for any occasion. Packed with tender chicken and vibrant veggies, it’s an easy weeknight dinner that will satisfy your cravings. Make it tonight for a dish that everyone will love!
Equipment
- Wooden Spoon
- Cutting Board
- Chef's Knife
- Slow Cooker
Ingredients
- 2 1/2 pounds chicken breasts skinless and boneless
- 1 unit red onion diced
- 1 cup celery diced
- 1/2 cup chicken broth low-sodium
- 1 cup mayonnaise
- 1/2 cup greek yogurt
- 1/2 cup red seedless grapes quartered
- 1/2 cup green seedless grapes quartered
- 1/2 cup chopped walnuts or pecans
- 1 unit red apple diced into small cubes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon lemon juice
- 2 cloves garlic minced
Instructions
- In a 6 or 8 quart slow cooker, combine chicken, onion, celery, and broth.
- Cook on low for 3 to 4 hours, or until the chicken is cooked through, tender, and the internal temperature of the meat is 165 degrees F.
- Shred the chicken in the slow cooker and let it cool to room temperature.
- Add the cooled chicken to a large bowl, spooning and adding some of the veggies from the slow cooker.
- Add in the rest of the ingredients and stir to combine.
- Adjust for salt and pepper.
- Serve on bread, or with crackers and veggies.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This salad can be frozen, but it’s best enjoyed fresh. If freezing, store in a freezer-safe container for up to a month.
- Variations: Feel free to mix in other vegetables or nuts to customize your salad.
- Serving Suggestions: This salad pairs wonderfully with crusty bread or on a bed of greens.
- Occasions: Perfect for picnics, barbecues, or as a light dinner option.