Crock Pot Chicken Salad Recipe

Slow Cooker Chicken Salad

This low-carb Slow Cooker Chicken Salad recipe combines a creamy base with tarragon, Greek yogurt, celery, almonds and cranberries. It's perfect lunch boxes and entertaining.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 servings
Calories 277kcal
Author Marjory Pilley



  • 2 pounds Boneless, skinless chicken breast
  • Salt and pepper to taste
  • 8 ounces Cream cheese 1/3 less fat
  • 1 Tablespoon Tarragon dried
  • 1/4 cup Greek yogurt or low-fat sour cream
  • 1 cup Diced celery
  • 1 cup Slivered almonds
  • 1 cup Cranberries leave out for very low-carb version


  • Spray the inside of the slow cooker with cooking spray.
  • Season chicken breast with salt and pepper and place in slow cooker.
  • Sprinkle tarragon over the top of the chicken.
  • Cut cream cheese into cubes and place on top of chicken.
  • Cover slow cooker and cook on high for about 4 hours or on low for 6-8 hours.
  • Open slow cooker and shred chicken with two forks, mixing in melted cream cheese.
  • Remove chicken base to serving dish.
  • Stir in Greek yogurt, celery, almonds and cranberries, if using.
  • Serve in lettuce cups, on bread with crackers or in a wrap.


Calories: 277kcal | Carbohydrates: 7g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 88mg | Sodium: 278mg | Potassium: 663mg | Fiber: 2g | Sugar: 3g | Vitamin A: 290IU | Vitamin C: 3.9mg | Calcium: 105mg | Iron: 1.3mg