Best Slow Cooker Chicken Salad recipe with top ingredients, has how long to cook boneless chicken breasts on low, in a crock pot, to make shredded 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 am not even kidding.
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.
Then just minutes to the table or as Ken, my husband, says, just minutes to your stomach, when you are ready to eat it!
Again, this is the best chicken salad recipe and I hope you try it.
While I used to buy store bought rotisserie chicken, this recipe will show you how to simply cook 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.
I figure, by weight, making shredded chicken yourself is so much cheaper than purchasing a cooked rotisserie chicken and so much better for you overall.
At least you know all of the ingredients in the chicken you are eating and making slow cooker shredded chicken is so easy.
Really.
How to Store and Freeze Shredded Chicken
- Allow the chicken to cool completely
- Shred or dice the chicken into sizeable portions
- Wrap it with a sheet of plastic wrap and place in an airtight container
- Refrigerate for up to 3 days (including the day you made it)
- Freeze 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 and anything else you desire.
Works like a charm every time!
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 an extra chicken breast or thigh 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.
White meat or dark meat? I read somewhere that most Americans prefer white. I don’t know if that is true or not but, if it is, I’m with them.
Ken prefers dark so that poses a bit of a dilemma. But by bagging the shredded chicken breasts separate from the thighs, the problem is solved. When I make these Easy Chicken Bacon Caesar Salad Wraps for each of us, the dark and white meat are bagged individually, so there is no issue.
For a snack or small meal, I keep a bag of mixed chicken on hand for other recipes like these fabulous Cheesy Chicken Bacon Ranch Pinwheels or our Easy Pot Pie Muffins. The dark meat works really well when I make this Cheesy Buffalo Chicken Dip, They are delightful and is a huge hit at parties.
Sometimes a recipe calls for white or dark chicken and you may not have that specific one on hand. In that case, use whatever you have as it usually turns out well anyway.
When I made this Best Slow Cooker Chicken Salad with chicken breasts, I got a look of disappointment on Ken’s face. He’s a thigh guy as you know. Well, as the saying goes, beggars can’t be choosers, right?
After the meal, he said it was the worst dish he’d ever had. Then, he winked, gave me the thumbs up and said I nailed it. I laughed. Mission accomplished!
How much Shredded Chicken…
When you have a recipe that requires cooked, shredded or diced chicken, you need to know how much to buy.
You don’t want to buy too much or too little. The amount of chicken you end up with (whether you’re buying breasts, thighs or a whole rotisserie chicken) will ultimately determine the amount of shredded chicken you end up with.
My goal is to give you the best tasting recipe, save you time, money and guide you through the process.
Guidelines
- 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.
How to Shred Chicken
Shredding chicken can be done with your fingers, two forks, handheld or stand mixers or meat claws. Meat claws are terrific and can shred large pieces of meat with ease. I started out with these Meat Shredder Claws. They were reasonably priced and a breeze to use.
If you think you will use claws frequently, then I would suggest buying a stronger and more comfortable pair like these Meat Claws . They are a little more expensive but made of stainless steel and the handles are comfortable to hold.
There are several different brands and price ranges to choose from, so if you’re interested, check them out online.
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.
How to Cook Chicken in your Slow Cooker
Slow cookers can be your best friend. It’s so simple to use and it doesn’t need a babysitter.
Poaching Chicken
It’s a healthier option because you’re not adding oil, butter or any other fat to it.
Simmering it in broth, or even water, guarantees your chicken will be moist and easy to shred, slice or dice.
That being said, I have included instructions for poaching your chicken breasts on your stove top as well. You never know. You might just need to know how to do that too!
Turn your slow cooker up to high and prepare your slow cooker with cooking spray.
Pour chicken broth or water inside slow cooker. Place chicken breasts or thighs across the bottom of your slow cooker. Cover and cook for 1 ½ – 2 hours, or chicken is done and 165 degrees.
Remove your slow cooker boneless chicken breast or thighs and shred with two forks, claws, your fingers or handheld or stand mixer. You can also allow your chicken to cool and then slice it or dice it. The choice is up to you!
Now your chicken is perfect to make crockpot shredded chicken sandwiches, freeze or whatever you desire.
Low Sodium Chicken Salad Recipe
Foods cooked with high levels of sodium are a concern these days. By reducing your sodium intake, you don’t have to sacrifice flavor and this best chicken salad recipe is a prime example of that.
Poaching your chicken in water or sodium-reduced broth on the stove top or crock pot is the way to go.
When making crock pot shredded chicken sandwiches, simply omit the extra salt listed in the ingredients. An easy solution to the problem, your body will thank you for it and your taste buds won’t notice the difference.
This chicken salad recipe is simply the best and will knock your socks off.
How long to Slow Cook Chicken?
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.
Slow cooking chicken to make this chicken salad recipe is super easy and is just one of many other delicious dishes you can make.
Healthy, tasty, easy and simple are just a few words to describe this chicken salad and it doesn’t get any better than that!
How do you Poach Chicken Breasts on your Stove Top?
- Place chicken breasts or thighs in a large skillet and add chicken broth or water.
- Cover and bring to a boil over medium high heat.
- Reduce heat to medium low and simmer.
- Covered for 30 minutes or until chicken is done.
- Thighs need 20-25 minutes to cook.
- Use your thermometer to make sure your chicken reaches 165 degrees. Better safe than sorry.
- Remove chicken from skillet.
- Shred in a medium bowl (while still warm) and allow to cool.
Can you use Frozen Chicken Breasts?
You bet you can! I’ve it many times. Thawed chicken is ideal but frozen poached thighs and chicken breasts are just fine.
When using frozen chicken, increase your cooking time by an hour in your slow cooker and about 20 more minutes on the stove top. That should do the trick.
Remember, use your thermometer to confirm your chicken is done at 165 degrees.
Thermometers
Kitchen thermometers are a life-saver these days and there is a number of them on the market. They ensure your meat (in this case chicken) is cooked safely and not over-done or dried out.
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.
If you’re really into crunch, shred some cabbage or brussel sprouts. Spice it up with chopped jalapeno peppers if you like spicy. Add some rosemary, garlic or onion powder. A splash of Worcestershire sauce will give it a different vibe.
Let me know what you come up with. I can’t wait to hear about your creations!
I’d prefer to use plain Greek yogurt over sour cream. It is healthier and has more protein.
- boneless, skinless, chicken breasts
- chicken broth
- mayonnaise
- sour cream or Greek yogurt
- celery
- peppers
- onion
- fresh cilantro (optional)
- salt
- pepper
Chicken Salad Options
- apples
- avocado
- bacon (cooked and crumbled)
- basil
- carrots, shredded
- cheese – shredded (cheddar, mozzarella or swiss)
- chives
- corn
- cranberries or craisins
- cucumber
- curry powder
- grapes (slice)
- ham (chopped or diced)
- lemon juice – 1 teaspoon
- mustard – 1 tablespoon (Dijon, honey, yellow or spicy, whole grain or yellow)
- mustard powder
- parsley
- peas
- peppers (sweet)
- pickles – dill or bread and butter (chopped)
- raisins
- red onion, sweet onion, or yellow onion
- scallions
- tarragon
- tomatoes
- walnuts, cashews, pecans or almonds
- water chestnut
Slow Cooker Chicken Salad – Option 1
How to poach
- 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. (My husband can’t tell the difference).
- Place 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, claws, fingers, handheld or stand mixer.
- Allow chicken to cool, usually about 15 minutes.
Now your chicken is perfect and you’re ready to make these crockpot shredded chicken sandwiches.
Combine shredded chicken, celery, onions, peppers, salt, pepper, mayonnaise, sour cream or Greek yogurt and anything else you want to include, in a large bowl.
Stir until well blended.
Cover and chill at least 4 hours before serving.
Stove top Chicken Salad – Option 2
- Place chicken in a large skillet and add chicken broth or water.
- Cover and bring to a boil.
- Reduce heat and simmer, covered, for 20 to 30 minutes or until chicken is done, depending on whether you are cooking chicken thighs or chicken breasts.
- 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 cool.
- Add mayonnaise or Greek yogurt and whatever options you desire.
- Refrigerate for at least 4 hours if possible as the flavors in your chicken salad will have had a chance to blend together.
How to Store and Freeze Chicken Salad
This chicken salad recipe tastes best the day you make it but it will last up to 3 days in the fridge. Remember to refrigerate any unused portions as soon as possible.
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.
Uses for Slow Cooker Shredded Chicken
Appetizers
Try shredded chicken thighs in these delicious Cheesy Buffalo Chicken Dip and Easy Buffalo Wing Bites.
Lunch and Dinner
White meat or dark or a combination of both works well when making this creamy Chicken Melt in a Pepper. The same goes for these dynamite Easy Pot Pie Muffins.
Salads
Who said you can’t make friends with salad? Whether it’s a Caesar, leafy green or pasta salad, adding shredded or diced chicken brings them to life. I recommend you try this Best Greek Pasta Salad. It’s a well-rounded dish and is great any time of year.
Sandwiches and Wraps
These crockpot shredded chicken sandwiches are divine and lunch doesn’t get any easier than that. Try making our Easy Chicken Bacon Caesar Salad Wraps, Cheesy Apple Turkey or Chicken Sandwich or my favorite Cheesy Chicken Bacon Ranch Pinwheels.
Casseroles
We regularly rotate these Easy Chicken Pot Pie, Easy Chicken Broccoli Bake, Simple Tortilla Casserole, and Poultry Pot Pie with Stuffing Crust recipes and for good reason. They are top notch!
Tacos
Grab a soft tortilla or hard taco shell with this moist slow cooked shredded chicken and top it with lettuce, cheese, tomatoes, salsa and any other of your favorite toppings and you are ready to go!
Toss the chicken in a little taco sauce and warm it in the microwave before adding it inside a hard shell, wrap or burrito!
Pasta
Feel free to add shredded or diced chicken to Our Bacon Chicken Tetrazzini, Slow Cooker Bacon, Macaroni and Cheese or our Loaded Awesome Pasta Alfredo. You will not be disappointed.
Burritos
Burritos are really a large flour tortilla and can hold a whole lot of good stuff in them. Both our Easy Crispy Chicken Salsa Wraps and Easy Chicken Salad Snack Wraps are examples of that and are absolutely delightful.
Soup
My signature soup is my Mom’s Chicken Paprikash Bisque. It is smooth and velvety and satisfies the soul.
How about making old-fashioned chicken noodle soup with shredded or diced chicken?
- chicken broth
- diced carrots, celery and onion
- shredded or diced chicken
- pasta (cook first, then add to your soup)
Hearty, delicious and so much more.
Easy Lunch Ideas
If you want to cut down on bread, you can still enjoy this slow cooker chicken. Here are a couple of suggestions:
Scrape out the inside of a tomato, fill it with chicken, crab meat or tuna salad and serve it cold as shown here in our Tomato Tuna or Crab Melts recipe.
Or substitute the tuna or crab meat for the chicken salad. Same goes for the Chicken Melt in a Pepper. These are filling and completely satisfying.
Wrap the tuna, crab meat or chicken salad up in a tortilla and add some arugula, mixed greens, watercress, spinach or even kale! What a concept!
Tuna is a mild fish and a family favorite. I recommend trying Our Favorite Tuna Salad.
As an appetizer, lunch or snack, try our incredible Tuna Egg Salad Roll Ups.
If you love egg salad, check out Our Favorite Egg Salad.
Egg and tuna salad blend perfectly together and the taste is out of this world. Try it once and you’ll come back for more.
More Easy Lunches To Try
Cheesy Honey Mustard Turkey Roll Ups
The Best Toasted Reuben Sandwich
Easy Baked Ham and Cheese Pinwheels
Best Slow Cooker Chicken Salad Video
Best Slow Cooker Chicken Salad
Equipment
- large slow cooker
- large skillet
Ingredients
Poaching in Slow Cooker or Stove Top
- 4 chicken breast, boneless, skinless or chicken thighs, boneless, skinless
- 1 ½ cups chicken broth
- cooking spray
Chicken Salad
- ⅔ cup mayonaise or more to taste
- ¼ cup sour cream or greek yogurt
- ½ cup celery ribs, chopped
- ¾ cup peppers, green, yellow, orange or red, chopped
- ½ cup red onion, diced or ⅓ cup green onion, thinly sliced
- ¼ - ⅓ cup cilantro, fresh, chopped
- 1-2 teaspoons hot sauce
- 1 teaspoon pepper
- ½ teaspoon salt
Options
- 1-2 cups shredded cheese cheddar, mozzarella or swiss
- ½ cup carrots, shredded
- ½ cup corn, canned
- ½ cup peas, frozen, defrosted
- water chestnuts
- cucumber on side
- tomatoes on side
- curry powder or dry mustard powder
- dill pickles
- grapes
- raisins
- dried cranberries or craisins
- apples
- walnuts, almonds or pecans
- chopped cooked bacon
- chopped or diced ham
Instructions
- We choose to use the slow cooker because for us it is easier. No one has to watch the slow cooker! That being said, I have included instructions for poaching your chicken breasts on your stove top as well. You never know. You might just need to know how to do it! Chicken thighs generally cook quicker, depending on their size, so I suggest checking them at just over the hour long mark for the first time in your slow cooker. After 20 minutes on your stovetop.
Slow Cooker Chicken Salad - Option 1
- First, you need to poach your chicken breasts.
- Turn your slow cooker up to high.
- Spray your slow cooker with cooking spray.
- Pour chicken broth into your slow cooker. You can use water instead of chicken broth but I find the flavor of the chicken is better if poached in chicken broth. My husband can't tell the difference. The decision is yours.
- Place chicken breasts side by side, on the bottom of your slow cooker.
- Cook covered for 1 ½ - 2 hours, or until chicken is done.
- 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 and cool down.
- Remove chicken from slow cooker into a medium sized bowl and shred with claws, two forks, your fingers or use a hand mixer on low speed.
- These claws are terrific and make shredding so much easier. If you have never seen a pair, check them out. Meat Shredder Claws Cheap and the exact pair I started with. If you use the tool frequently then I suggest a stronger and more comfortable pair. These Meat Claws are stainless steel, more expensive with more comfortable handles.
- Allow chicken to cool, usually about 15 minutes.
- Combine shredded chicken, celery, onions, peppers, salt, pepper, mayonnaise, and anything else you want to include, in a large bowl.
- Stir until well blended.
- Cover and chill at least 4 hours before serving.
Stove top Chicken Salad - Option 2
- First, you need to poach your chicken breasts.
- You can place chicken in a large skillet and add chicken broth. You can use water instead of chicken broth but I find the flavor of the chicken is better if poached in chicken broth. My husband can't tell the difference. The decision is yours.
- Cover and bring to a boil over medium-high heat.
- Reduce heat to medium low and simmer, covered for 30 minutes or until chicken is done.
- 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 and cool down.
- Remove chicken from skillet.
- Meat Shredder Claws Cheap and the exact pair I started with. If you use the tool frequently then I suggest a stronger and more comfortable pair. These Meat Claws are stainless steel, more expensive with more comfortable handles.
- Shred in a medium bowl, and allow to cool.
- Add mayonnaise, desired options.
- Refrigerate for 4 hours or until ready to serve.
- Enjoy!
Notes
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