Crock-Pot BBQ Chicken Salad

This summery Crock-Pot BBQ Chicken Salad comes together quickly for a complete, nutritious meal. It’s packed with delicious flavor—juicy chicken, crisp veggies, and creamy sauce. 

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When you don’t have air conditioning, it’s extremely important to learn how to cook without your oven. Our Crock-Pot has been this summer’s MVP. When we’re not making Crock-Pot Teriyaki Pineapple Pulled Pork, you can bet we’re cooking BBQ shredded chicken.

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BBQ shredded chicken is so simple. Dump a bunch of frozen chicken in a slow cooker, pour BBQ sauce on top, and cook for 6-8 hours on low or 3-4 hours on high. Once the chicken is fully cooked, shred it with two forks by pulling them away from each other.

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Assemble your salad with all the amazing toppings you can find. I like to use kale and spinach as the base and load other colorful veggies on top such as tomatoes, corn, carrots and mushrooms. I like to add tortilla chips for a little crunch, cheese for a little extra flavor, and finish with a drizzle of BBQ sauce on top.

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Crock-Pot BBQ Chicken Salad

Ingredients

Shredded Chicken

Salad

  • Spinach, kale or romaine
  • Shredded cheese
  • Tomatoes, diced
  • Shredded carrots
  • Corn
  • Mushrooms
  • Tortilla chips

Directions

  1. Line your Crock-Pot with a slow cooker liner and place the chicken at the bottom.
  2. Pour the BBQ sauce over the chicken and set your Crock-Pot on high for 3-4 hours or low for 6-8 hours.
  3. Once the chicken is cooked, shred the meat using two forks by pulling them away from each other.
  4. To assemble the salad, put a bed of greens in a large bowl. Add the chicken, cheese, tomatoes, carrots, corn, mushrooms, and tortilla chips on top. Snap a pic of your beautiful salad, mix it up, and devour all its goodness.

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