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Homemade Slow Cooker Chicken Salad Recipe photo

Slow Cooker Chicken Salad Recipe

This Slow Cooker Chicken Salad is a must-try! Juicy chicken, crunchy veggies, and a creamy dressing make it a perfect meal prep option.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Salad:
  • 2.5 pounds skinless, boneless chicken breasts
  • 1 red onion, diced
  • 1 cup celery, diced
  • 0.5 cup low-sodium chicken broth
  • 1 cup mayonnaise
  • 0.5 cup Greek yogurt
  • 0.5 cup red seedless grapes, quartered
  • 0.5 cup green seedless grapes, quartered
  • 0.5 cup chopped walnuts or pecans
  • 1 red apple, diced into small cubes
  • 0.25 teaspoon salt
  • 0.25 teaspoon pepper
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced

Equipment

  • Slow cooker
  • Knife and cutting board
  • Mixing Bowl
  • Meat thermometer

Method
 

Preparation Steps:
  1. Start by placing the 2 ½ pounds of skinless, boneless chicken breasts in the slow cooker. This will be the base of your chicken salad, so make sure to arrange them evenly.
  2. Next, add the diced red onion and celery over the chicken. These ingredients not only add flavor but also provide a nice crunch to the salad.
  3. Pour ½ cup of low-sodium chicken broth over the chicken and vegetables. This will help keep the chicken moist while it cooks.
  4. Sprinkle ¼ teaspoon of salt and ¼ teaspoon of pepper over the mixture. Add the minced garlic and stir everything gently to combine.
  5. Cover the slow cooker and set it to low. Let it cook for about 6-7 hours, or until the chicken is cooked through and tender.
  6. Once the chicken is fully cooked, carefully remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  7. In a separate mixing bowl, combine 1 cup of mayonnaise, ½ cup of Greek yogurt, and 1 tablespoon of lemon juice. Mix well to create a creamy dressing.
  8. Add the dressing to the shredded chicken along with the quartered red and green grapes, chopped walnuts or pecans, and diced red apple. Stir everything together until well combined.
  9. For the best flavor, refrigerate the chicken salad for at least an hour before serving. This allows the flavors to meld together beautifully.

Notes

  • Check for doneness around the 5-hour mark to avoid overcooking the chicken.
  • For a different flavor, substitute grapes with dried cranberries.
  • This salad can be made up to 2 days in advance for convenience!