This slow-cooker shredded chicken salad is perfect for make-ahead lunches or a cool summer dinner – and you won’t even break a sweat!
It’s summertime, and it’s hot out! And, sometimes it’s just too hot to even think about turning on the stove or the oven. We get it. Enter, the slow-cooker. Perfect for tossing together a couple ingredients, setting and forgetting, and staying cool while enjoying your favorite meals.
Slow Cooker Sun-dried Tomato and Basil Chicken Salad
Place chicken in your slow cooker, and cover with water. Cook chicken on high for 2-2.5 hours, or until cooked through.
Once chicken is cooked, remove and let cool for 5-10 minutes. While chicken is still slightly warm, shred with two forks.
Once shredded, add to a large mixing bowl and combine with mayo, lemon juice, sun-dried tomatoes, basil, and season with salt and pepper. Taste, and add more seasoning if needed.
Serve chicken with crackers, on bread, or over salad.
My name is Dani and I am the content creator and recipe developer for Dollop of Dani. I love to create easy and approachable yet unique and healthy recipes that everyone can feel confident making. Full time, I work for a healthy meal prep company in Los Angeles, CA. Outside of that I’m usually hiking and eating my way through Southern California!