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.
Servings 8 servings
- 2 pounds Boneless, skinless chicken breast
- Salt and pepper to taste
- 8 ounces Cream cheese
- 1 Tablespoon Tarragon dried
- ¼ cup Greek yogurt or sour cream
- 1 cup Diced celery
- 1 cup Slivered almonds
- 1 cup Cranberries, optional 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: 312kcal | Carbohydrates: 5g | Protein: 30g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 104mg | Sodium: 236mg | Potassium: 622mg | Fiber: 2g | Sugar: 2g | Vitamin A: 508IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 1mg