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.
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.
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.
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.
Crock-Pot BBQ Chicken Salad
- 4 lbs frozen chicken
- 1.5 cups BBQ sauce
- Spinach, kale or romaine
- Shredded cheese
- Tomatoes, diced
- Shredded carrots
- Tortilla chips
- Line your Crock-Pot with a slow cooker liner and place the chicken at the bottom.
- Pour the BBQ sauce over the chicken and set your Crock-Pot on high for 3-4 hours or low for 6-8 hours.
- Once the chicken is cooked, shred the meat using two forks by pulling them away from each other.
- 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.