Crockpot Chicken Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
6 hrs
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Total Time
6 hrs 10 mins
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Servings
6
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Calories
377 kcal
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Course
Main Course
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Cuisine
American
Crockpot Chicken Salad
Description
The Crockpot Chicken Salad recipe uses boneless, skinless chicken breasts cooked gently in broth with diced celery and onion to infuse subtle aromatics and maintain moisture. After slow cooking, the chicken is shredded and combined with fresh grapes that add a sweet contrast and fresh dill for herbaceous notes. Mayonnaise binds the mixture into a creamy yet textured salad ideal for spreading or scooping.
The texture balances tender chicken with the crispness of celery and the burst of grapes, producing a refreshing and satisfying bite. The ingredients are simple but provide a pleasing balance of savory, tart, and fresh flavors.
This chicken salad works well served on bread, over crisp lettuce, or alongside crackers for a light meal or snack. Its make-ahead nature suits meal prepping and refrigerated storage for up to several days.
For variation, you can add diced apples, nuts like walnuts or pecans, dried cranberries, or green onions as preferred. Adjust salt and pepper to taste before serving to enhance the flavors.
Ingredients
- 2 pounds chicken breast boneless, skinless
- 2 celery chopped, ribs
- 1/2 red onion diced
- 1/2 cup chicken broth
- 1/2 cup grape quartered, red, seedless
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dill fresh
- 3/4 cup mayonnaise
Instructions
- Place the chicken, celery, onion and broth in a 6 quart crock pot.
- Cover and cook on low for 4-6 hours until the chicken is cooked through and easy to shred.
- Remove the chicken, shred it and let it cool at room temperature in a large mixing bowl. Move the veggies from the crock pot into the large mixing bowl as well with a slotted spoon.
- Stir in the remaining ingredients until well combined. Add more salt and pepper to taste.
- Serve on bread, lettuce or crackers. Enjoy!
Notes
- Feel free to customize the salad by adding diced apples, dried cranberries, walnuts, pecans, or green onions for extra flavor and texture.
- Store leftovers in an airtight container in the refrigerator and consume within 3 to 5 days for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 3g | 1% |
| Protein | 33g | 66% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 109mg | 36% |
| Sodium | 621mg | 26% |
| Potassium | 611mg | 13% |
| Fiber | 0.3g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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