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.
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| Prep Time | 20 minutes |
| Cook Time | 2.5 hours |
| Servings |
people
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Ingredients
- 1 lb. chicken breast
- 2 + 1/2 Tbsp. finely minced red onion
- 1/3 cup mayo
- 1 Tbsp. fresh lemon juice
- 3 Tbsp. sun-dried tomatoes, chopped
- 4-5 leaves of fresh basil, roughly chopped
- 1/4 tsp. black pepper
- 1/4 tsp. salt
Ingredients
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Instructions
- 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.
Recipe Notes
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!
