27+ Healthy and Easy Crockpot Chicken Salad Recipes to Satisfy

Are you looking for a quick, easy, and delicious meal?

Crockpot chicken salads are the perfect solution.

With the convenience of the slow cooker, you can create a wide variety of mouthwatering chicken salad recipes.

These recipes offer versatility, combining fresh ingredients like fruits, vegetables, herbs, and nuts.

Whether you prefer a classic flavor or something more adventurous, there’s a chicken salad recipe for every taste.

From tangy and savory to sweet and crunchy, these dishes will leave you feeling satisfied and nourished.

And the best part? They are perfect for meal prep, making your weeknight dinners and lunches a breeze.

So, let’s explore these 27+ flavorful crockpot chicken salad recipes that will elevate your meals in the easiest way possible.

27+ Healthy and Easy Crockpot Chicken Salad Recipes to Satisfy

Incorporating crockpot chicken salads into your weekly routine can save you time in the kitchen.

These recipes are packed with flavor, and most of them require minimal prep.

From vibrant fruit-inspired salads to savory, herb-infused dishes, there’s something for everyone.

With the added benefit of being able to make these ahead of time, you’ll have delicious, ready-to-eat meals all week long.

By exploring the variety of ingredients and combinations, you can transform a simple chicken salad into an exciting culinary experience.

So, grab your crockpot and start cooking—your taste buds will thank you!

Crockpot Chicken Salad with Grapes and Walnuts

This delicious and light chicken salad is perfect for a summer day or as a refreshing lunch. The sweetness of the grapes combined with the crunch of walnuts and the creaminess of the dressing brings together a blend of textures and flavors that is sure to please your taste buds. The crockpot ensures the chicken is tender and easy to shred, making preparation a breeze.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup seedless grapes, halved
• 1/2 cup chopped walnuts, toasted
• 1 cup plain Greek yogurt
• 1/2 cup mayonnaise
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Place the chicken breasts in the crockpot and cook on low for 4-6 hours until the chicken is tender and fully cooked.
2. Once cooked, shred the chicken using two forks and set it aside to cool slightly.
3. In a large mixing bowl, combine the Greek yogurt, mayonnaise, honey, Dijon mustard, lemon juice, salt, and pepper. Stir until well mixed.
4. Add the shredded chicken to the bowl, followed by the grapes and walnuts. Mix gently until everything is well coated.
5. Serve immediately or chill in the refrigerator for 30 minutes before serving.

This chicken salad combines the sweetness of grapes with the rich creaminess of Greek yogurt and mayonnaise, making it a healthy yet indulgent dish. The walnuts add a delightful crunch, and the crockpot cooking method ensures the chicken is perfectly tender. This recipe can be served as a sandwich, in lettuce wraps, or simply enjoyed on its own.

Crockpot Chicken Salad with Apples and Pecans

For a more savory twist on a classic, this chicken salad is packed with crisp apples, crunchy pecans, and a tangy, creamy dressing. It’s a great way to add a refreshing yet filling meal to your repertoire, with the sweetness of apples balancing the savory flavors of the chicken and dressing.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 large apple, diced (Granny Smith works well)
• 1/2 cup toasted pecans
• 1 cup mayonnaise
• 1/2 cup Greek yogurt
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Place the chicken breasts in the crockpot and cook on low for 4-6 hours or until the chicken is tender and fully cooked.
2. Shred the chicken using two forks and let it cool slightly.
3. In a large bowl, combine the mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, salt, and pepper. Mix well.
4. Add the shredded chicken to the bowl, along with the diced apples and toasted pecans. Stir gently to combine.
5. Serve immediately or chill for 30 minutes for a more developed flavor.

This salad combines the crisp, tart flavor of apples with the creamy dressing and the nutty crunch of pecans. The slow-cooked chicken adds moisture and flavor, making this dish both satisfying and refreshing. It’s a versatile salad that can be served on its own, in wraps, or on a bed of greens.

Crockpot Chicken Salad with Avocado and Bacon

For a hearty, indulgent twist on chicken salad, this recipe features creamy avocado and crispy bacon, creating a rich and satisfying combination. The avocado adds smoothness to the salad, while the bacon brings a savory crunch, making it a filling meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 large avocado, diced
• 6 slices bacon, cooked and crumbled
• 1 cup plain Greek yogurt
• 1/2 cup mayonnaise
• 1 tbsp lime juice
• 1 tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. Place the chicken breasts in the crockpot and cook on low for 4-6 hours, or until fully cooked and tender.
2. Shred the chicken using two forks and let it cool slightly.
3. In a large mixing bowl, combine the Greek yogurt, mayonnaise, lime juice, garlic powder, salt, and pepper. Stir until smooth.
4. Add the shredded chicken, diced avocado, and crumbled bacon to the bowl. Gently fold together to combine.
5. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

This chicken salad is a flavorful and satisfying meal that’s perfect for anyone craving a more filling option. The creamy avocado and savory bacon create a unique balance of flavors and textures, while the slow-cooked chicken adds richness. Whether served in a sandwich or on a bed of greens, it’s sure to be a crowd-pleaser.

Crockpot Chicken Salad with Cranberries and Almonds

This chicken salad brings a festive touch with dried cranberries and toasted almonds. It’s a combination of sweet, tart, and crunchy elements that balance perfectly with the creamy dressing. The slow cooking process keeps the chicken tender and flavorful, making it a delightful dish for any occasion.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup dried cranberries
• 1/2 cup sliced almonds, toasted
• 1 cup mayonnaise
• 1/2 cup plain Greek yogurt
• 1 tbsp honey
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Place the chicken breasts in the crockpot and cook on low for 4-6 hours until the chicken is fully cooked and tender.
2. Shred the chicken using two forks and set aside to cool slightly.
3. In a large mixing bowl, combine mayonnaise, Greek yogurt, honey, lemon juice, salt, and pepper. Stir until smooth and well combined.
4. Add the shredded chicken, dried cranberries, and toasted almonds to the bowl. Mix gently to incorporate all ingredients evenly.
5. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

The combination of sweet cranberries and crunchy almonds offers a fantastic contrast to the tender chicken. The creamy dressing binds all the flavors together, making every bite a perfect balance of taste and texture. This salad can be served on whole-grain bread, in lettuce wraps, or as a side dish at any gathering.

Crockpot Chicken Salad with Pineapple and Coconut

For a tropical twist on chicken salad, this recipe features the refreshing sweetness of pineapple and the creamy richness of coconut. The combination of these tropical ingredients with tender chicken creates a salad that’s not only refreshing but also full of flavor. It’s a great option for a light summer meal or as part of a festive meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh pineapple, chopped
• 1/2 cup shredded coconut, unsweetened
• 1 cup mayonnaise
• 1/2 cup Greek yogurt
• 1 tbsp lime juice
• 1 tsp ground ginger
• Salt and pepper, to taste

Instructions:

1. Place the chicken breasts in the crockpot and cook on low for 4-6 hours until the chicken is tender and fully cooked.
2. Shred the chicken using two forks and set it aside to cool slightly.
3. In a large mixing bowl, combine the mayonnaise, Greek yogurt, lime juice, ground ginger, salt, and pepper. Stir until well combined.
4. Add the shredded chicken, chopped pineapple, and shredded coconut to the bowl. Mix gently until everything is well-coated.
5. Serve immediately or refrigerate for 30 minutes to allow the flavors to develop.

This tropical chicken salad is a delightful blend of sweet and creamy with a hint of citrus and spice. The pineapple adds juiciness while the coconut contributes a subtle richness. It’s a great dish to enjoy on its own or pair with some crisp greens for an even more refreshing meal.

Crockpot Chicken Salad with Roasted Red Peppers and Olives

If you’re looking for a more Mediterranean-inspired chicken salad, this recipe features roasted red peppers and olives for a briny, savory twist. The chicken is slow-cooked to perfection, and the addition of these ingredients offers a robust and flavorful profile that’s sure to please your palate.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup roasted red peppers, chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 1 cup Greek yogurt
• 1/2 cup mayonnaise
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. Place the chicken breasts in the crockpot and cook on low for 4-6 hours until the chicken is fully cooked and tender.
2. Shred the chicken with two forks and set it aside to cool slightly.
3. In a large mixing bowl, combine Greek yogurt, mayonnaise, red wine vinegar, dried oregano, salt, and pepper. Stir until smooth and well-blended.
4. Add the shredded chicken, roasted red peppers, and sliced olives to the bowl. Mix gently until everything is evenly distributed.
5. Serve immediately or chill for 30 minutes for better flavor integration.

This savory chicken salad is bursting with Mediterranean flavors. The roasted red peppers and olives add depth and complexity, while the creamy dressing ties it all together. It’s a great dish for a light lunch, as a topping for greens, or even served as a spread on pita bread.

Crockpot Chicken Salad with Sweet Potatoes and Kale

For a more hearty and nutrient-packed chicken salad, this recipe features roasted sweet potatoes and kale. The slow-cooked chicken pairs perfectly with these wholesome ingredients, creating a satisfying meal that’s both nourishing and full of flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 medium sweet potatoes, peeled and diced
• 2 cups kale, chopped and massaged
• 1/2 cup Greek yogurt
• 1/2 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• Salt and pepper, to taste

Instructions:

1. Place the chicken breasts in the crockpot and cook on low for 4-6 hours until the chicken is tender and cooked through.
2. Meanwhile, roast the diced sweet potatoes in the oven at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized.
3. Shred the chicken using two forks and set it aside to cool slightly.
4. In a large bowl, combine Greek yogurt, mayonnaise, apple cider vinegar, smoked paprika, salt, and pepper. Stir until smooth.
5. Add the shredded chicken, roasted sweet potatoes, and chopped kale to the bowl. Mix gently to combine all ingredients.
6. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

This chicken salad is packed with vitamins and fiber from the sweet potatoes and kale, making it both a healthy and filling dish. The smoked paprika adds a touch of warmth, and the creamy dressing balances the earthiness of the vegetables. It’s a great choice for anyone looking for a wholesome, satisfying salad.

Crockpot Chicken Salad with Celery and Dill

This classic chicken salad is made extra refreshing with the crisp crunch of celery and the fresh, aromatic flavor of dill. The chicken is slow-cooked to a perfect, tender texture, and the celery provides a satisfying crunch that complements the creamy dressing beautifully.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup celery, chopped
• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
• 1 cup mayonnaise
• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Place the chicken breasts in the crockpot and cook on low for 4-6 hours until fully cooked and tender.
2. Shred the chicken with two forks and set it aside to cool slightly.
3. In a large bowl, combine mayonnaise, Greek yogurt, lemon juice, dill, salt, and pepper. Stir until smooth and well mixed.
4. Add the shredded chicken and chopped celery to the bowl, mixing gently to incorporate.
5. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

This simple yet flavorful chicken salad is a delightful balance of creamy, crunchy, and herbal. The fresh dill gives it a distinctive flavor, while the celery adds a nice bite. It’s the perfect dish for a light lunch or as a side salad to complement your main course.

Crockpot Chicken Salad with Sun-Dried Tomatoes and Basil

For a more Italian-inspired chicken salad, this recipe features sun-dried tomatoes and fresh basil. The sun-dried tomatoes add a rich, umami-packed flavor, while the basil brings a fresh, aromatic note to the dish. Together with the slow-cooked chicken, they create a delightful and savory salad.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil, chopped
• 1 cup mayonnaise
• 1/2 cup Greek yogurt
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Place the chicken breasts in the crockpot and cook on low for 4-6 hours until the chicken is fully cooked and tender.
2. Shred the chicken using two forks and let it cool slightly.
3. In a large bowl, combine mayonnaise, Greek yogurt, balsamic vinegar, salt, and pepper. Stir until smooth and well blended.
4. Add the shredded chicken, sun-dried tomatoes, and fresh basil to the bowl. Mix gently to incorporate all ingredients.
5. Serve immediately or refrigerate for 30 minutes to allow the flavors to develop.

This Italian-inspired chicken salad brings a unique combination of savory sun-dried tomatoes and fresh basil, making it both flavorful and aromatic. The creamy dressing brings everything together, offering a delightful dish that works well as a sandwich filling, on a bed of greens, or simply on its own.

Crockpot Chicken Salad with Roasted Butternut Squash and Sage

This autumn-inspired chicken salad combines roasted butternut squash with the earthy flavor of sage, offering a warm and comforting dish. The tender chicken, paired with the sweet squash and fragrant herbs, creates a satisfying salad that’s perfect for colder months or as a hearty lunch option.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups butternut squash, peeled and cubed
• 1 tbsp fresh sage, chopped (or 1 tsp dried sage)
• 1 cup mayonnaise
• 1/2 cup plain Greek yogurt
• 1 tbsp maple syrup
• 1 tsp ground cinnamon
• Salt and pepper, to taste

Instructions:

1. Place the chicken breasts in the crockpot and cook on low for 4-6 hours until the chicken is tender and fully cooked.
2. While the chicken cooks, roast the butternut squash. Preheat your oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, pepper, and a pinch of cinnamon, and roast for 20-25 minutes until tender and slightly caramelized.
3. Once the chicken is cooked, shred it using two forks and allow it to cool slightly.
4. In a large bowl, combine mayonnaise, Greek yogurt, maple syrup, cinnamon, salt, and pepper. Stir until smooth.
5. Add the shredded chicken, roasted butternut squash, and fresh sage to the bowl. Mix gently to combine everything evenly.
6. Serve immediately or refrigerate for 30 minutes for the flavors to meld.

This chicken salad is full of comforting fall flavors, with the sweetness of roasted butternut squash complementing the savory chicken. The addition of sage brings a fragrant, herby note, while the maple syrup and cinnamon add warmth and depth. It’s a perfect dish for a cozy lunch or to bring to a holiday gathering.

Crockpot Chicken Salad with Pomegranate and Feta

For a vibrant and refreshing chicken salad, this recipe combines the juicy, tart flavors of pomegranate with the creamy richness of feta cheese. The slow-cooked chicken provides a tender base, while the pomegranate seeds and feta add a burst of color and flavor, making this a visually stunning and delicious meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup pomegranate seeds
• 1/2 cup crumbled feta cheese
• 1 cup plain Greek yogurt
• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. Place the chicken breasts in the crockpot and cook on low for 4-6 hours until the chicken is cooked through and tender.
2. Shred the chicken using two forks and set it aside to cool slightly.
3. In a large bowl, combine Greek yogurt, mayonnaise, lemon juice, dried oregano, salt, and pepper. Stir until smooth.
4. Add the shredded chicken, pomegranate seeds, and crumbled feta cheese to the bowl. Mix gently to incorporate everything evenly.
5. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

This chicken salad offers a refreshing and tangy combination of flavors. The pomegranate seeds provide a pop of color and a burst of sweet-tart flavor, while the creamy feta adds a salty richness. This salad is perfect for a light lunch or as a side dish at your next holiday or special gathering.

Crockpot Chicken Salad with Red Onion and Cilantro

This bright and zesty chicken salad features the sharp bite of red onions and the fresh, herby flavor of cilantro. The tangy dressing enhances the savory chicken, and the red onion adds a sharp contrast to the creaminess of the yogurt and mayonnaise base.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 cup mayonnaise
• 1/2 cup Greek yogurt
• 1 tbsp lime juice
• 1 tsp cumin
• Salt and pepper, to taste

Instructions:

1. Place the chicken breasts in the crockpot and cook on low for 4-6 hours until the chicken is fully cooked and tender.
2. Shred the chicken with two forks and set aside to cool slightly.
3. In a large bowl, combine mayonnaise, Greek yogurt, lime juice, cumin, salt, and pepper. Stir until smooth and well-mixed.
4. Add the shredded chicken, red onion, and cilantro to the bowl. Gently mix to combine all ingredients evenly.
5. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

The fresh cilantro and tangy lime juice in this chicken salad offer a refreshing, slightly spicy kick, while the red onion adds crunch and sharpness. This is a bright, flavorful salad that pairs wonderfully with Mexican or Latin-inspired dishes and makes a great light lunch or side.

Crockpot Chicken Salad with Mango and Cashews

For a sweet and nutty twist on a classic, this chicken salad features juicy mangoes and crunchy cashews, creating a balanced and satisfying dish. The tender chicken combined with tropical fruits and the richness of the cashews makes for a well-rounded salad that’s perfect for any occasion.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 large mango, peeled and diced
• 1/2 cup roasted cashews, chopped
• 1 cup mayonnaise
• 1/2 cup plain Greek yogurt
• 1 tbsp orange juice
• 1/2 tsp ground turmeric
• Salt and pepper, to taste

Instructions:

1. Place the chicken breasts in the crockpot and cook on low for 4-6 hours until the chicken is tender and fully cooked.
2. Shred the chicken using two forks and set aside to cool slightly.
3. In a large bowl, combine mayonnaise, Greek yogurt, orange juice, turmeric, salt, and pepper. Stir until smooth.
4. Add the shredded chicken, diced mango, and chopped cashews to the bowl. Mix gently to incorporate everything evenly.
5. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

This tropical chicken salad is light yet satisfying, with the sweetness of mangoes and the richness of cashews complementing the tender chicken. The turmeric adds a hint of warmth and depth, while the orange juice provides a refreshing citrus note. It’s perfect for a summer picnic, lunch, or even as a side dish at a tropical-themed gathering.

Crockpot Chicken Salad with Avocado and Cucumber

This refreshing and hydrating chicken salad features creamy avocado and crisp cucumber, offering a light yet satisfying dish. The slow-cooked chicken is tender and juicy, while the avocado adds creaminess and the cucumber brings a satisfying crunch. This salad is perfect for those looking for a light and healthy option.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 large avocado, diced
• 1 cucumber, diced
• 1/2 cup Greek yogurt
• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• Salt and pepper, to taste

Instructions:

1. Place the chicken breasts in the crockpot and cook on low for 4-6 hours until the chicken is fully cooked and tender.
2. Shred the chicken using two forks and set aside to cool slightly.
3. In a large bowl, combine Greek yogurt, mayonnaise, lemon juice, dill, salt, and pepper. Stir until smooth and well combined.
4. Add the shredded chicken, diced avocado, and diced cucumber to the bowl. Gently mix to incorporate everything evenly.
5. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

This chicken salad is cool, creamy, and incredibly refreshing. The avocado provides richness, while the cucumber adds a delightful crunch. It’s a perfect dish for a light lunch or as a refreshing side for a main course, especially during warmer weather.

Crockpot Chicken Salad with Sunflower Seeds and Carrots

For a wholesome and crunchy chicken salad, this recipe features sunflower seeds and shredded carrots, adding texture and a subtle sweetness. The slow-cooked chicken is complemented by the crunch of sunflower seeds and the freshness of carrots, creating a balanced, satisfying dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup sunflower seeds, toasted
• 1 cup shredded carrots
• 1 cup mayonnaise
• 1/2 cup Greek yogurt
• 1 tbsp Dijon mustard
• 1 tsp apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Place the chicken breasts in the crockpot and cook on low for 4-6 hours until the chicken is tender and fully cooked.
2. Shred the chicken with two forks and set it aside to cool slightly.
3. In a large bowl, combine mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper. Stir until smooth.
4. Add the shredded chicken, toasted sunflower seeds, and shredded carrots to the bowl. Mix gently to combine everything evenly.
5. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

This crunchy and flavorful chicken salad is the perfect combination of savory and sweet, with the sunflower seeds offering an earthy crunch and the carrots adding a refreshing sweetness. It’s an excellent choice for a healthy and satisfying lunch, or as a side for your next picnic or gathering.

Crockpot Chicken Salad with Apples and Walnuts

This refreshing chicken salad combines the crisp sweetness of apples with the crunchy richness of walnuts, creating a balanced dish that’s both nutritious and delicious. The slow-cooked chicken is tender and juicy, and the apples add a fresh, fruity contrast while the walnuts contribute a nutty texture. It’s a perfect salad for any season, offering a delightful mix of textures and flavors.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 apples, diced (preferably Granny Smith or Fuji)
• 1/2 cup walnuts, chopped
• 1 cup mayonnaise
• 1/2 cup plain Greek yogurt
• 1 tbsp honey
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Place the chicken breasts in the crockpot and cook on low for 4-6 hours until the chicken is tender and fully cooked.
2. Shred the chicken using two forks and set it aside to cool slightly.
3. In a large bowl, combine mayonnaise, Greek yogurt, honey, lemon juice, salt, and pepper. Stir until smooth and well-blended.
4. Add the shredded chicken, diced apples, and chopped walnuts to the bowl. Gently mix everything to ensure even distribution.
5. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

This apple and walnut chicken salad is a perfect balance of sweet, savory, and crunchy. The apples bring a refreshing bite, while the walnuts provide a deep, nutty flavor. The creamy dressing ties all the ingredients together, making this salad a satisfying and healthy choice for lunch or a light dinner.

Crockpot Chicken Salad with Beets and Goat Cheese

For a unique and colorful twist on chicken salad, this recipe features roasted beets and creamy goat cheese. The earthy sweetness of the beets pairs beautifully with the tangy goat cheese, while the slow-cooked chicken provides a rich and tender base. This salad is as beautiful as it is delicious, making it perfect for special occasions or as a vibrant lunch option.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 medium beets, roasted and peeled, diced
• 1/4 cup goat cheese, crumbled
• 1 cup mayonnaise
• 1/2 cup Greek yogurt
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Place the chicken breasts in the crockpot and cook on low for 4-6 hours until the chicken is fully cooked and tender.
2. Shred the chicken with two forks and set aside to cool slightly.
3. In a large bowl, combine mayonnaise, Greek yogurt, balsamic vinegar, Dijon mustard, salt, and pepper. Stir until smooth.
4. Add the shredded chicken, roasted beets, and crumbled goat cheese to the bowl. Gently mix to combine all ingredients.
5. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

This salad’s vibrant colors and unique flavors make it an exciting dish for any table. The sweet, earthy beets and creamy goat cheese complement the tender chicken perfectly, while the balsamic vinegar adds a touch of tang. This chicken salad is a deliciously different option for anyone looking to break away from traditional recipes.

Crockpot Chicken Salad with Zucchini and Sun-Dried Tomatoes

This Mediterranean-inspired chicken salad combines the light, fresh flavor of zucchini with the rich, intense taste of sun-dried tomatoes. The zucchini adds a subtle crunch, while the sun-dried tomatoes bring a burst of umami flavor, making this salad perfect for a healthy, savory meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 medium zucchini, grated
• 1/4 cup sun-dried tomatoes, chopped
• 1 cup mayonnaise
• 1/2 cup plain Greek yogurt
• 1 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. Place the chicken breasts in the crockpot and cook on low for 4-6 hours until the chicken is tender and fully cooked.
2. Shred the chicken using two forks and set aside to cool slightly.
3. In a large bowl, combine mayonnaise, Greek yogurt, olive oil, garlic powder, salt, and pepper. Stir until smooth.
4. Add the shredded chicken, grated zucchini, and sun-dried tomatoes to the bowl. Mix gently to combine everything evenly.
5. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

This chicken salad is light and packed with Mediterranean flavors. The sun-dried tomatoes bring a rich, tangy depth, while the zucchini provides a refreshing texture. It’s a great option for a low-carb, healthy meal that doesn’t compromise on flavor. Serve this salad over greens or in a wrap for a complete dish.

Crockpot Chicken Salad with Sweet Corn and Avocado

This simple and hearty chicken salad combines the sweetness of fresh corn with the creamy richness of avocado, making it a perfect summer dish. The slow-cooked chicken brings everything together, and the creamy avocado enhances the texture of the salad, creating a delightful and satisfying meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh sweet corn kernels (or frozen, thawed)
• 1 large avocado, diced
• 1 cup mayonnaise
• 1/2 cup Greek yogurt
• 1 tbsp lime juice
• Salt and pepper, to taste

Instructions:

1. Place the chicken breasts in the crockpot and cook on low for 4-6 hours until the chicken is tender and fully cooked.
2. Shred the chicken with two forks and set aside to cool slightly.
3. In a large bowl, combine mayonnaise, Greek yogurt, lime juice, salt, and pepper. Stir until smooth.
4. Add the shredded chicken, corn, and diced avocado to the bowl. Mix gently to incorporate all ingredients evenly.
5. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

This chicken salad is a light, refreshing dish that’s perfect for warm weather. The sweetness of the corn pairs beautifully with the creaminess of the avocado, creating a satisfying salad. The lime juice adds a zesty touch, making this a vibrant and flavorful option for any meal.

Crockpot Chicken Salad with Bacon and Ranch Dressing

For a savory, indulgent twist on chicken salad, this recipe combines crispy bacon and tangy ranch dressing with tender slow-cooked chicken. The smoky flavor of the bacon enhances the richness of the chicken, while the ranch dressing brings it all together with a creamy, herby finish. It’s a perfect comfort food salad that’s both satisfying and delicious.

Ingredients:

• 4 boneless, skinless chicken breasts
• 6 slices of bacon, cooked and crumbled
• 1 cup mayonnaise
• 1/2 cup plain Greek yogurt
• 1/4 cup ranch dressing
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Place the chicken breasts in the crockpot and cook on low for 4-6 hours until the chicken is tender and fully cooked.
2. Shred the chicken using two forks and set aside to cool slightly.
3. In a large bowl, combine mayonnaise, Greek yogurt, ranch dressing, parsley, salt, and pepper. Stir until smooth and well-mixed.
4. Add the shredded chicken and crumbled bacon to the bowl. Gently mix to combine everything evenly.
5. Serve immediately or refrigerate for 30 minutes for the flavors to meld.

This bacon ranch chicken salad is rich, savory, and perfect for anyone craving a flavorful, comforting dish. The crispy bacon adds a satisfying crunch, while the creamy ranch dressing offers the perfect balance. It’s an ideal choice for a hearty lunch or dinner, and pairs wonderfully with a side of crisp veggies or greens.

Crockpot Chicken Salad with Spinach and Parmesan

For a light yet flavorful chicken salad, this recipe combines fresh spinach and Parmesan cheese, creating a salad that’s both nutritious and savory. The spinach adds a mild, earthy flavor, while the Parmesan provides a salty richness that enhances the slow-cooked chicken. It’s a simple but satisfying salad that’s perfect for any meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1/4 cup Parmesan cheese, grated
• 1 cup mayonnaise
• 1/2 cup Greek yogurt
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Place the chicken breasts in the crockpot and cook on low for 4-6 hours until the chicken is tender and fully cooked.
2. Shred the chicken using two forks and set aside to cool slightly.
3. In a large bowl, combine mayonnaise, Greek yogurt, lemon juice, salt, and pepper. Stir until smooth.
4. Add the shredded chicken, chopped spinach, and grated Parmesan to the bowl. Mix gently to combine all ingredients evenly.
5. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

This chicken salad offers a fresh, savory combination of flavors, with the spinach providing a nutritious base and the Parmesan adding a bold, salty kick. The lemon juice brightens the dish, making it a perfect option for a healthy and satisfying meal.

Note: More recipes are coming soon!