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Easy Crockpot Chicken Salad Recipe

RecipesCason Rainwater

Now that Kat and I work from home, we’ve had to get pretty creative with our lunch rotation. It turns out that PB&Js and Lean Cuisine pizzas do in fact get old. We try really hard to fix something fresh everyday and stay away from processed frozen foods. (I’ll make an exception for Trader Joe’s Reduced-Guilt Mac & Cheese though!) While we eat lunch, we usually decide what we are doing for meals the next day so that we can do any prep needed. Having food thawed, prepared, and ready to go really holds us accountable to eat at home. One of our absolute faves is crockpot chicken salad. We usually eat it with crackers and fresh fruit. Any recipe that let’s the crockpot do all the work is high on my list!

Crockpot Chicken Salad

Serving Size: 2

Ingredients

:: 1 chicken breast
:: water
:: chicken bouillon cubes (1/2 cube for every breast you cook)
:: salt and pepper
:: Mrs. Dash Original Seasoning
:: Mayonnaise

1 | Pour 1 cup of water and 1/2 chicken bouillon cube into your crockpot. You can easily double this depending on how many chicken breasts you need to cook. Kat and I can usually split one chicken breast for lunch so these amounts are for 1 breast.

2 | Generously sprinkle your breast with salt, pepper, and Mrs. Dash Original Seasoning. Place thawed or frozen chicken breast in crockpot. We have this tiny Crock-Pot and LOVE it!

3 | Allow chicken to cook for 2-3 hours on high or 4-5 hours on low. Crockpots all have a mind of their own so you know if yours cooks faster or slower than normal.

4 | Remove cooked chicken and discard broth. Using two forks, shred your chicken breast. Add 4 tablespoons of mayonnaise and mix together well. Refrigerate overnight and serve with crackers or on bread of choice. Easy peasy!

Who else eats lunch at home? I’d love to hear some of your quick lunch ideas and recipes. I’m always looking to add variety to my rotation!