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Slow-Cooker Peppered Chicken Salad

Slow-Cooker Peppered Chicken Salad is paleo and delicious and easy to make in the Crock-Pot! | spiritedandthensome.com

Ingredients

Scale
  • 3 frozen chicken breasts (rib meat included)
  • Water (enough to submerge chicken breasts)
  • 2 tablespoons olive oil, optional
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon celery seed, optional
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon sea salt
  • 6 cups butterhead lettuce or spinach
  • 2 cups grape tomatoes, halved
  • 1/2 cup green onions, sliced
  • 1/2 cup red onions, diced

Instructions

  1. Place frozen chicken breasts in slow cooker and submerge with tap water and optional olive oil.
  2. Pour in pepper, celery seed, onion salt, garlic salt, and sea salt.
  3. Simmer for 6 hours and warm for an additional two hours, if desired.
  4. Remove chicken breasts from slow cooker and, using two forks in a criss-cross fashion, pull the chicken apart.
  5. Serve over lettuce and top with onions, tomatoes, and desired dressing.
  6. Use chicken within three days.

Notes

I like to make individual servings for my salad. So I use about 2 cups spinach or lettuce with a few tablespoons each of red onion and green onion. I’m a freak for tomatoes, so I like to pour a bunch on each salad I make!