Best Slow Cooker Chicken Salad recipe includes mayonnaise, mustard, grapes, apple, onions, pecans and so much more. You'll also discover has how long to cook boneless chicken breasts on low, in a crock pot, to make shredded or diced chicken. Serve with crackers, wraps, on toast, in a pita or on a bun.
Best Chicken Salad Recipe
This Best Slow Cooker Chicken Salad is absolutely wonderful. This classic, easy, chicken salad uses any kind of cooked chicken and is the Best Chicken Salad Recipe EVER!
I love to make this chicken salad early in the day and leave it in the fridge until needed. Tastes, great especially after the flavors have blended after a few hours in the fridge.
While I used to buy store bought rotisserie chicken, this recipe will show you how to simply poach your chicken breasts, or chicken thighs, in your slow cooker or on your stove top!
I use this method for preparing shredded chicken any time a recipe requires store bought shredded rotisserie chicken and when time allows. Actually, I always have a few portions of chicken in the freezer for when I need it.
Although partial to chicken breasts, I’m not against thighs and frequently use them together in many recipes.
Chicken thighs cook quicker than chicken breasts. So, I would cook them separately, then freeze them together or apart. The choice is yours.
That being said, using leftover chicken, especially if it is seasoned, adds even more flavor to this Best Chicken Salad recipe.
I will throw extra chicken breasts or thighs in the oven the night before, shred or dice it, and refrigerate for the next day. There’s something to be said for leftover chicken, especially if it’s been seasoned and allowed to sit overnight.
Be sure to shred your leftover chicken while it's warm, as it is so much easier to do. If you’d rather dice and slice it, make sure your it has cooled.
Slow Cooker Chicken Salad - Option 1
Slow cookers can be your best friend. It’s so simple to use and it doesn’t need a babysitter. Using your stovetop means you can't set it and forget it. Both methods work great. Simmering or poaching chicken breasts or chicken thighs in broth, or even water, guarantees your chicken will be moist and easy to shred, slice or dice.
Make sure you shred your chicken while it is still hot or warm. If you’d prefer to slice or dice your chicken, that’s fine too. But cool it down first.
- Turn your slow cooker up to high.
- Spray your slow cooker with cooking spray.
- Pour chicken broth into your slow cooker. Water will work, but broth infuses the chicken with flavor.
- Place 3 chicken breasts or thighs side-by-side on the bottom of your slow cooker.
- Cover and cook for 1-½ to 2 hours or until chicken is done at 165 degrees.
- Remove chicken from your slow cooker and place into a medium-sized bowl.
- Shred (while hot or warm) with two forks, Meat Shredder Claws or like these Meat Claws , fingers, handheld or stand mixer.
- Allow chicken to cool, usually about 15 minutes and slice, chop or dice if you prefer that instead.
Now your chicken is perfect and you’re ready to make these crockpot shredded chicken sandwiches.
Stove Top Chicken Salad - Option 2
- Place 3 chicken breasts in a large skillet and add chicken broth or water.
- Cover and bring to a boil.
- Reduce heat and simmer, chicken breasts covered, for 30 minutes or until chicken is done, depending on whether you are cooking chicken thighs or chicken breasts. Thighs need 20-25 minutes to cook.
- Using a thermometer, check your chicken near the end of cooking to avoid dry or overcooked chicken.
- Remove the chicken when it reaches 165 degrees.
- Set chicken aside to rest in a medium sized bowl.
- Shred with claws, forks, fingers or your mixer on low speed and allow to totally cool before adding chicken salad ingredients or once cool, chop, dice or slice your chicken as you want it.
Chicken Salad Ingredients
The beauty of chicken salad is that you can mix it up based on what’s in your fridge and pantry and there are so many ingredients to choose from.
For the dressing:
- Mayonnaise: I highly recommend swapping out ¼ cup of mayonnaise for sour cream or greek yogurt.
- Dijon Mustard: Use honey, yellow, spicy or whole grain instead.
- Fresh Chopped Parsley:
- Lemon Juice: Use fresh squeezed whenever possible but store-bought will work just fine.
- Lemon Zest: A wonderful addition but will still taste great without it.
- Garlic Powder: Adds wonderful flavor but you can use minced garlic instead.
- Onion Powder: Use double the onion flakes if necessary.
- Kosher Salt and Black Pepper: Ultimate flavor enhancer.
- Sweet Paprika: Adds amazing flavor but feel free to use smoked paprika instead.
For the salad:
- Cooked Chicken: Poached, rotisserie or leftover will work great.
- Celery: Adds delightful crunch.
- Red Grapes: Use green or black grapes instead.
- Apple: I prefer honeycrisp but all varieties of apple will work.
- Red or Purple Onion: Any finely diced sweet onion, yellow onion, white onions or scallions (green onions) will work as well.
- Dried Cranberries or Craisins: Use raisins instead if desired.
- Pecans: Use toasted for a softer crunch and more flavor or finely chopped walnuts, cashews, pecans or almonds instead, if preferred.
Substitutions and Variations
Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this easy recipe.
- Fruits and Vegetables: Add avocado, peas, sweet peppers, shredded brussels sprouts, cabbage, carrots, corn, cucumber, water chestnut, diced pickles (dill or bread and butter), or tomato flesh with seeds removed.
- Herbs and Spices: Add basil, chives, cilantro, curry powder, mustard powder, parsley, rosemary, tarragon
- More Meat: Add cooked crisp and crumbled bacon, diced ham,
- Heat: Add 1-2 teaspoons of hot sauce or diced jalapeno.
- Flavor: Add a splash of Worcestershire sauce.
Instructions
In a large bowl, whisk together the mayonnaise, mustard, parsley, lemon juice, lemon zest, garlic powder, onion powder, salt, paprika, and pepper until combined.
Add the diced chicken, celery, grapes, apples, red onion, cranberries, and pecans. Stir everything together until well combined and coated in the dressing. Serve immediately or cover with plastic wrap and chill until ready to serve.
Hint: Refrigerate for at least 4 hours if possible as the flavors in your chicken salad will have had a chance to blend together.
If you love recipes like this, you may also enjoy our favorite Tuna Salad.
How to Store and Freeze Chicken Salad
Refrigerator: This chicken salad recipe tastes best the day you make it but it will last up to 3 days total inside the fridge. Remember to refrigerate any unused portions as soon as possible.
Freezer: Mayonnaise being one of the main ingredients in this recipe doesn’t freeze well. So, my advice is to just freeze the diced or shredded chicken. Then when you’re ready to make this chicken salad, allow the chicken to defrost, then add the mayo and the other ingredients.
How to Store and Freeze Poached Chicken
Refrigerator: Allow the chicken to cool completely. Shred or dice the chicken into sizeable portions. Wrap it with a sheet of plastic wrap or in a resealable bag or an airtight container for up to 3 days (including the day you made it).
Freezer: Freeze in an airtight container or resealable bag for up to 3 months. By taking a day to cook and freeze your chicken, you will appreciate what a time-saver it really is in the long run. When you’re ready to use the slow cooker chicken, remove from the freezer and defrost. Then add mayonnaise or anything else you desire.
What To Serve With Best Slow Cooker Chicken Salad
What makes the perfect side dish to go with this chicken salad? Well, if that question has crossed your mind then have no fear for the list that I created will give you all the options you could possibly need for that perfect meal. Go ahead and take a look...I'm sure that you'll find something that tickles your fancy!
Tips
- The average adult consumes between ¼ and ⅓ pound of boneless chicken per serving.
- Store-bought cooked, rotisserie chicken will give you at least 3 cups of meat, if not more.
- Breast meat from a whole chicken will yield about 2 cups.
- 1 chicken breast will give you 1 cup of shredded chicken.
- 4 boneless, skinless, chicken breasts weigh approximately 1-½ to 1-¾ pounds and will give you approximately 4 cups of shredded chicken.
- Organic chicken breasts are usually smaller than regular chicken breasts.
- Thighs and drumsticks measures about 1 cup.
- Depending on the size, 3-4 thighs will give you 1 cup of shredded chicken.
FAQ
Do you have questions about poaching chicken or our chicken salad? Here are some of the most commonly asked questions about it.
Place chicken breasts or chicken thighs in a large skillet and add chicken broth or water. Cover and bring to a boil and simmer, covered for 30 minutes for chicken breasts or 20-25 minutes for chicken thighs or chicken reaches 165 degrees. Remove chicken from skillet and allow to cool.
You bet you can! When using frozen chicken, increase your cooking time by an hour in your slow cooker and about 20 more minutes on the stove top. Remember, use your thermometer to confirm your chicken is done at 165 degrees.
Chicken breasts need between 1-½ to 2 hours to cook on high in your slow cooker. Chicken thighs need less time, between 1 to 1-½ hours.
Best Slow Cooker Chicken Salad Video
More Chicken Lunches To Try
Do you like chicken? Here are some more recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Best Slow Cooker Chicken Salad
Equipment
Ingredients
For the dressing:
- 1 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon fresh chopped parsley
- 1 tablespoon lemon juice fresh squeezed
- 1 teaspoon lemon zest
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon sweet paprika
- ¼ teaspoon black pepper
For the salad:
- 2 ½ cups cooked chicken small diced, approximately 3 chicken breasts or 6 boneless skinless chicken thighs
- ½ cup celery small diced
- ¾ cup red grapes halved
- 1 cup honeycrisp apple small diced
- 2 tablespoons red onion finely diced
- ¼ cup dried cranberries
- ¼ cup pecans toasted finely chopped
Instructions
- In a large bowl, whisk together the mayonnaise, dijon, parsley, lemon juice, lemon zest, garlic powder, onion powder, salt, paprika, and pepper until combined.
- Add the diced chicken, celery, grapes, apples, red onion, cranberries, and pecans.
- Stir everything together until well combined and coated in the dressing. Serve immediately or cover with plastic wrap and chill until ready to serve.
- If you don’t want raw red onion in your salad, I suggest adding thinly sliced green onion in it’s place.
- I used a rotisserie chicken, which adds a lot of flavor as is, but use whatever cooked chicken you have on hand.
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