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Slow Cooker Shredded Chicken Salad

This dish features tender, slow-cooked chicken shredded into fibrous strands, combined with crunchy vegetables and a tangy dressing. The chicken is cooked until impossibly soft and juicy, then mixed with fresh ingredients for a vibrant, textured salad that’s easy to assemble and full of flavor.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 2 pounds chicken breasts or thighs boneless, skinless
  • 2 tablespoons lemon juice fresh or bottled
  • 0.5 cup mayonnaise
  • 2 stalks celery chopped
  • 0.5 red onion finely chopped
  • to taste salt and pepper
  • optional paprika for smokiness
  • a handful fresh parsley or dill chopped, optional

Equipment

  • Slow cooker
  • Mixing bowl

Method
 

  1. Place the chicken in the slow cooker and sprinkle with a pinch of salt and pepper. Pour the lemon juice over the chicken, which will help tenderize and brighten the flavor.
  2. Cover and cook on low for about 3-4 hours until the chicken is completely tender and easily pulls apart with a fork.
  3. Once cooked, shred the chicken into fibrous strands using two forks, and let it rest for a few minutes to cool slightly.
  4. In a mixing bowl, combine the shredded chicken with mayonnaise, chopped celery, and finely chopped red onion. Mix thoroughly until well coated.
  5. Add salt and pepper to taste, and sprinkle with optional paprika for a smoky flavor. Toss in chopped herbs if using, and stir everything together.
  6. Serve the shredded chicken salad immediately or refrigerate for up to a day to let flavors meld. Enjoy it on its own, in a sandwich, or over greens for a quick, satisfying meal.