Easy Crock Pot Chicken Salad Recipe

Like 3 Ingredient Salsa Chicken, this easy recipe for chicken salad is a versatile choice for weekly meal prep. There are so many great ways to use it!

You can spread it on your favorite bread or tortilla wrap for sandwiches. But it also stands alone as a low-carb salad served in lettuce wraps.

It's inspired by crack chicken made with cream cheese in a crock pot! Have you seen recipes with that name? It suggests that the result is very delicious, and it is!

We took that slow cooker trend in a different direction by combining creamy chicken with the traditional ingredients used in chicken cranberry walnut salad. We also swapped Greek yogurt for sour cream in this healthy chicken salad recipe.

Let's just say there's something very appealing about popping whole boneless chicken breasts into a slow cooker in the morning and ending up with a creamy mound of the best chicken salad for sandwiches later in the day!

The time-consuming part is done, which is another reason you'll love this delicious recipe, whether making a big batch for a party or weekly lunches.

Ingredients and Substitutions

Here's what you'll cook in the crock-pot for this chicken salad:

• Uncooked chicken - Use boneless, skinless chicken breasts or chicken thighs.
• Cream cheese - Use whole fat for the creamiest result.
• Tarragon gives this chicken salad tons of flavor you'll love if you're a fan of this herb. If not, leave it out or add another spice, like Italian seasoning, dill, or basil.
• Salt and Pepper to taste! We added ½ teaspoon of each.

Once it's cooked and shredded, stir in these simple ingredients for the perfect combination of textures: creamy, crunchy, and sweet!

• Greek Yogurt replaces sour cream in this recipe and adds extra protein too. You can use either ingredient.
• Celery with a fine dice since it's going into a salad mixture.
• Almonds or other nuts, like walnuts or pecans.
• Cranberries, grapes, or diced apples make the final salad pop! Leave out the fruit or use less to lower the carbs.

Variations: The bottom line is to use whatever ingredients you have in the house, including cooked, crumbled bacon, diced pepper, carrots, or other vegetables.

It's really that easy!

Storage and Reheating

Crock pot chicken salad may be served warm or cold.

• Store - Store leftover chicken salad in an airtight container in the refrigerator for up to 3 days.
• Serve Cold - Chicken salad is traditionally served cold.
• Serve Warm - Heat leftovers in a skillet over medium-high heat until hot. You can also reheat this dish in the microwave until warm, which will only take a few minutes.
• Freeze - Freeze leftovers in a freezer-safe container or resealable plastic bag, with excess air removed. Store for up to 2 months for best quality. It may be microwaved from frozen or defrosted overnight in the refrigerator and then warmed.
  • NOTE: It's best to only freeze the creamy chicken mixture. Add veggies, nuts, and fruits just before serving.

Tip: If the mixture becomes thick when reheating, add Greek yogurt or a little chicken broth to thin it out.