Slow Cooker Sun-dried Tomato and Basil Chicken Salad

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!

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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Slow Cooker Sun-dried Tomato and Basil Chicken Salad
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Prep Time 20 minutes
Cook Time 2.5 hours
Servings
people
Prep Time 20 minutes
Cook Time 2.5 hours
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place chicken in your slow cooker, and cover with water. Cook chicken on high for 2-2.5 hours, or until cooked through.
  2. Once chicken is cooked, remove and let cool for 5-10 minutes. While chicken is still slightly warm, shred with two forks.
  3. 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.
  4. 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!

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