A textured, flavorful salad that’s as simple as tossing chicken into the slow cooker, opening a few cans and chopping some fresh vegetables. It’s filling, easy, delicious—and free from gluten and the top eight allergens.
Summer means park afternoons with the kids, and the last thing I want after a long day in the sun is to stand over a hot stove. This salad keeps the kitchen cool and dinner effortless.
I prefer a hearty salad in warm months—a cool bed of greens topped with warm, seasoned chicken. The slow cooker makes that possible with almost no effort.
Before we head out for the pool or another summer outing, I drop two frozen chicken breasts into the crock pot, pour in 1½ cups of bottled salsa and walk away.
When we get home I shred the chicken, drain canned corn and beans, and dice tomatoes and avocado. In minutes the salad comes together.
This recipe is flexible—each person can customize their bowl. I always pile extra avocado on mine, while my kids tend to add more beans.
Use any bottled salsa that fits your allergy needs and heat preference; the liquid in bottled salsa helps the chicken absorb flavor. Sometimes I even snack on the warm shredded chicken straight from the slow cooker while assembling the salads.
Try this salad soon—it’s perfect for summer but great any time you want a simple, satisfying meal.
Slow Cooker Salsa Chicken Salad
4 main dish salads
15 minutes
4-6 hours (low)
Varies
A satisfying, allergy-friendly salad with warm, salsa-infused chicken atop a bed of greens and fresh vegetables. Simple to prepare and fully customizable to taste and dietary needs.
Ingredients
- 2 frozen chicken breasts (thawed will work; reduce cooking time accordingly)
- 1½ cups bottled salsa (choose one that meets your allergy and heat preferences)
- ½ head romaine lettuce (or spinach)
- 1 can sweet corn, drained (or thawed frozen corn)
- 1 can black beans, drained and rinsed
- 1 avocado, diced
- 2 roma tomatoes, diced
- Vegan ranch dressing for serving
Instructions
- Place the frozen chicken breasts in the slow cooker and pour the salsa over them. Cook on low for 4–6 hours, checking occasionally to ensure the salsa doesn’t scorch (some salsas with added sugar can burn).
- When the chicken is cooked, remove and shred it, stirring the shredded meat back into the remaining salsa to coat evenly.
- Wash and chop the lettuce and dice the tomatoes.
- Assemble each salad by arranging a bed of lettuce, then topping with shredded chicken, black beans, corn, tomatoes and avocado. Add avocado last to minimize browning.
- Serve with vegan ranch or your preferred dressing. Store-bought vegan ranch works well for convenience.
Notes
Use bottled salsa for sufficient liquid in the slow cooker—fresh salsa tends to be thicker and may not provide enough moisture for even cooking.
