Introduction
Craving a fresh, satisfying meal that captures the classic flavors of a BLT sandwich in a lighter, protein-packed form? Look no further than Slow Cooker BLT Chicken Salad! This delightful recipe combines tender, slow-cooked chicken with crispy bacon, juicy cherry tomatoes, crunchy celery, and red onion, all tossed in a creamy, tangy mayonnaise dressing with a hint of lemon and spices. The slow cooker makes the chicken juicy and effortless, while the fresh vegetables and bacon add texture and smoky depth. Perfect for quick weeknight dinners, meal prep, or casual gatherings, this salad is as versatile as it is delicious. Ready to fill your kitchen with the irresistible aroma of savory chicken and bacon? Let’s dive into this vibrant, BLT-inspired recipe that’s sure to become a go-to favorite!
Overview: Why Slow Cooker BLT Chicken Salad is a Must-Try
Slow Cooker BLT Chicken Salad is an American-inspired dish that reimagines the beloved bacon, lettuce, and tomato sandwich as a creamy, hearty salad. The slow cooker ensures tender, flavorful chicken with minimal effort, while bacon, vegetables, and a zesty dressing deliver classic BLT vibes. It’s a high-protein, low-carb (without bread), and customizable meal that’s perfect for sandwich lovers, busy professionals, or anyone craving a fresh yet comforting dish with diner-quality appeal.
- Time Requirement: 20 minutes prep, 6-8 hours on low or 3-4 hours on high for the chicken, plus 20-30 minutes for bacon and assembly.
- Difficulty Level: Easy! It involves slow cooking, cooking bacon, and simple assembly, suitable for all skill levels.
- Why It’s Special: This dish is meal-prep-friendly, portable, and ideal for both casual and on-the-go meals. The slow cooker makes it hands-off, and the BLT flavors deliver a satisfying, nostalgic experience.
This recipe serves 4-6 and is perfect for lunches, dinners, or gatherings with a fresh, savory twist!
Essential Ingredients
The magic of Slow Cooker BLT Chicken Salad comes from its crisp, creamy ingredients. Each one adds flavor, texture, or richness to create a cohesive, BLT-inspired dish. Here’s what you’ll need:
For the Chicken
- Chicken Breasts or Thighs (3 cups cooked, chopped, about 1.5 lbs raw): Provides a tender, protein-packed base.
- Substitution: Rotisserie chicken (skip slow cooking), turkey breast, or tofu for vegetarian.
- Chicken Broth (½ cup): Keeps chicken moist and adds flavor.
- Substitution: Vegetable broth or water with bouillon.
- Salt (½ tsp): Enhances chicken flavor.
- Substitution: Sea salt or low-sodium options.
- Black Pepper (¼ tsp): Adds mild heat.
- Substitution: White pepper or a pinch of cayenne.
For the Salad
- Bacon (1 lb, diced and cooked until crisp): Adds smoky, crunchy depth.
- Substitution: Turkey bacon, pancetta, or vegan bacon.
- Cherry Tomatoes (1 cup, cut in half): Brings juicy, fresh sweetness.
- Substitution: Grape tomatoes or diced Roma tomatoes.
- Red Onion (½ small, diced small): Adds sharp, pungent crunch.
- Substitution: Green onions, shallots, or omit for milder flavor.
- Celery (2 stalks, diced): Provides crisp, earthy texture.
- Substitution: Cucumber, jicama, or green bell pepper.
For the Dressing
- Mayonnaise (½ cup, light or regular): Creates a creamy, tangy base.
- Substitution: Greek yogurt, sour cream, or vegan mayo.
- Lemon Juice (1 tbsp, freshly squeezed): Adds bright, zesty tang.
- Substitution: Lime juice or ½ tsp white vinegar.
- Salt (½ tsp): Balances dressing flavors.
- Substitution: Sea salt or low-sodium options.
- Garlic Powder (½ tsp): Infuses savory depth.
- Substitution: 1 fresh garlic clove, minced, or ¼ tsp garlic salt (reduce added salt).
- Onion Powder (½ tsp): Adds subtle oniony warmth.
- Substitution: ¼ tsp dried minced onion or omit.
- Black Pepper (¼ tsp): Adds mild heat.
- Substitution: White pepper or a pinch of cayenne.
Why They’re Important: The chicken delivers a savory, protein-packed core, while bacon and cherry tomatoes provide classic BLT smokiness and juiciness. Celery and red onion add crunch, and the mayonnaise dressing ties everything together with creamy, tangy richness, making each bite a nostalgic delight.
Step-by-Step Instructions
To adapt the no-cook BLT Chicken Salad for the slow cooker, we’ll slow-cook the chicken to ensure tenderness, prepare the bacon and fresh vegetables separately, and toss everything with a creamy dressing for a vibrant, cohesive salad. Here’s how to do it:
Step 1: Slow Cook the Chicken
- Place 1.5 lbs boneless, skinless chicken breasts or thighs in the slow cooker. Season with ½ tsp salt and ¼ tsp black pepper. Add ½ cup chicken broth to keep the chicken moist.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
- Remove the chicken to a cutting board and shred or chop into bite-sized pieces (yielding about 3 cups). Discard excess liquid or reserve for another use (e.g., soup). Set chicken aside and let cool slightly.
- Tip: Use breasts for a leaner result or thighs for juicier texture. Check doneness early with a meat thermometer to avoid overcooking. A slow cooker liner simplifies cleanup.
Step 2: Cook the Bacon
- While the chicken cooks, dice 1 lb bacon into small pieces. In a large skillet over medium heat, cook the bacon until crisp, about 8-10 minutes, stirring occasionally.
- Remove bacon with a slotted spoon to a paper towel-lined plate to drain excess fat. Let cool completely.
- Tip: Dice bacon uniformly for even cooking. Cook in batches if needed to avoid crowding. Save bacon grease for other recipes (e.g., roasting vegetables).
Step 3: Prepare the Dressing
- In a small bowl, whisk together ½ cup mayonnaise, 1 tbsp freshly squeezed lemon juice, ½ tsp salt, ½ tsp garlic powder, ½ tsp onion powder, and ¼ tsp black pepper until smooth.
- Taste and adjust seasoning, adding more salt, pepper, or lemon juice if desired (start with small increments). Set aside at room temperature or refrigerate if preparing early.
- Tip: Use light mayonnaise for a lower-calorie option or full-fat for richer flavor. Whisk thoroughly to ensure spices are evenly distributed. Add 1 tsp Dijon mustard for extra tang (optional).
Step 4: Prepare the Vegetables
- Cut 1 cup cherry tomatoes in half, dice ½ small red onion finely, and dice 2 stalks celery into small pieces. Place in a large mixing bowl.
- Tip: Dice vegetables uniformly for consistent texture. Use a sharp knife to prevent crushing tomatoes. Prep vegetables just before assembly to maintain freshness.
Step 5: Assemble the Salad
- In the large mixing bowl with the vegetables, add 3 cups chopped cooked chicken and the cooked, cooled bacon.
- Pour the dressing over the chicken mixture and stir gently with a spatula or tongs until everything is evenly coated.
- Taste and adjust seasoning with additional salt, pepper, or mayonnaise if needed.
- Tip: Add dressing gradually to avoid over-saturating the salad. Toss gently to preserve vegetable crunch. Chill for 10-15 minutes before serving for enhanced flavor (optional).
Step 6: Serve
- Serve the BLT chicken salad immediately in bowls, on lettuce leaves, as a sandwich filling, or with crackers for scooping. Alternatively, store in an airtight container in the fridge for up to 3-5 days.
- Pair with a side of fresh fruit, sweet potato fries, or a simple cucumber salad for a complete meal. Serve with iced tea, lemonade, or sparkling water for a refreshing vibe.
- Tip: Use large romaine or butter lettuce leaves for a low-carb wrap option. Serve within 2 hours if at room temperature to ensure food safety. Garnish with extra bacon crumbles or a lemon wedge for a polished look.
Assembly: Serving Your Slow Cooker BLT Chicken Salad
Now it’s time to present this creamy, smoky dish and make it look as good as it tastes! Here’s how to assemble Slow Cooker BLT Chicken Salad:
- Serve the Salad: Spoon the salad into bowls, onto lettuce leaves, or into sandwich bread, showcasing the colorful tomatoes, green celery, and crispy bacon. Ensure each serving has a balance of ingredients for a vibrant presentation.
- Garnish: Optionally, sprinkle extra bacon crumbles, a pinch of black pepper, or chopped parsley over the top for a fresh, polished touch. A lemon wedge on the side adds flair.
- Presentation Tip: Use white or colorful bowls to highlight the red tomatoes and green celery. A lettuce leaf base or a halved sandwich makes it Instagram-worthy.
- Optional Sides: Pair with light sides like a mixed green salad, roasted asparagus, or fruit skewers to complement the savory flavors. Serve with a chilled drink for a complete meal.
- Optional Add-Ins: Offer extra mayonnaise, hot sauce, or diced avocado on the side for customization.
Pro Tip: Serve buffet-style by keeping the chicken salad chilled in a large bowl (in a cooler if outdoors), with lettuce leaves, bread, or crackers nearby, letting guests build their own sandwiches or wraps—it’s a fun, interactive way to enjoy this BLT-inspired dish, perfect for gatherings or picnics!
Storage and Make-Ahead Tips
Slow Cooker BLT Chicken Salad is best enjoyed fresh for optimal vegetable crunch and bacon crispness, but leftovers and make-ahead options can be managed with care. Here’s how to keep it fresh:
- Storing Leftovers:
- Store the salad in an airtight container in the fridge for 3-5 days. If the salad sits out for more than 2 hours, discard leftovers for food safety.
- Serve chilled directly from the fridge; do not reheat, as it’s a cold salad. Stir gently before serving to redistribute the dressing.
- Make-Ahead Tips:
- Chicken: Cook the chicken up to 2 days ahead and refrigerate in the slow cooker insert. Chop or shred when ready to assemble.
- Bacon: Cook bacon up to 3 days ahead, cool completely, and store in an airtight container in the fridge. Re-crisp in a skillet for 1-2 minutes if desired.
- Dressing: Prepare the dressing up to 5 days ahead and refrigerate in an airtight container. Whisk well before using.
- Vegetables: Dice tomatoes, red onion, and celery up to 24 hours ahead and refrigerate separately to maintain freshness.
- Freezing: Freezing is not recommended, as mayonnaise-based dressings and fresh vegetables lose texture when thawed. If needed, freeze cooked chicken (without dressing or vegetables) for up to 2 months, thaw in the fridge, and assemble with fresh components.
- Garnishes: Prep parsley or extra bacon crumbles just before serving to keep them vibrant. Store extra mayonnaise in the fridge for up to a week.
Tip: Use leftover BLT chicken salad as a filling for wraps with lettuce, in a pita with extra tomatoes, or as a topping for a baked potato for a quick, BLT-inspired meal.
Recipe Variations
Slow Cooker BLT Chicken Salad is highly versatile—here are some fun ways to mix it up:
- Spicy BLT Salad: Add ¼ tsp cayenne or a drizzle of hot sauce to the dressing for a spicy kick.
- Avocado BLT Salad: Mix in 1 diced avocado or ¼ cup guacamole for creamy richness.
- Veggie-Packed Salad: Add ½ cup diced cucumber, shredded carrots, or chopped bell peppers for extra crunch and color.
- Gluten-Free: The recipe is naturally gluten-free, but ensure mayonnaise and bacon are gluten-free (most are, but check labels). Serve with gluten-free bread or crackers if using as a sandwich.
- Low-Carb: Serve in lettuce cups or over a bed of greens instead of bread for a keto-friendly version.
- Turkey or Tofu Swap: Substitute chicken with 3 cups cooked, chopped turkey or slow-cooked tofu (4-6 hours on low) for a different protein option.
Get creative and make it your own—this recipe loves a little experimentation!
Conclusion
You’re now ready to make Slow Cooker BLT Chicken Salad that’ll bring the smoky, creamy flavors of a BLT sandwich to your table in a fresh, satisfying form! This dish is all about tender, slow-cooked chicken, crispy bacon, and vibrant vegetables, united by a tangy mayonnaise dressing for a nostalgic, diner-inspired meal. Whether you’re serving it for a quick weeknight dinner, a lunch on the go, or a casual gathering, it’s sure to impress with its classic, crowd-pleasing appeal. So grab your slow cooker, crisp that bacon, and let the kitchen fill with the savory aroma of BLT goodness. Play with variations, customize with your favorite add-ins, and enjoy every creamy, crunchy bite. Happy cooking!
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BLT Chicken Salad
Description
Craving a fresh, satisfying meal that captures the classic flavors of a BLT sandwich in a lighter, protein-packed form? Look no further than Slow Cooker BLT Chicken Salad! This delightful recipe combines tender, slow-cooked chicken with crispy bacon, juicy cherry tomatoes, crunchy celery, and red onion, all tossed in a creamy, tangy mayonnaise dressing with a hint of lemon and spices.
Ingredients
For the Chicken
-
Chicken Breasts or Thighs (3 cups cooked, chopped, about 1.5 lbs raw): Provides a tender, protein-packed base.
-
Substitution: Rotisserie chicken (skip slow cooking), turkey breast, or tofu for vegetarian.
-
-
Chicken Broth (½ cup): Keeps chicken moist and adds flavor.
-
Substitution: Vegetable broth or water with bouillon.
-
-
Salt (½ tsp): Enhances chicken flavor.
-
Substitution: Sea salt or low-sodium options.
-
-
Black Pepper (¼ tsp): Adds mild heat.
-
Substitution: White pepper or a pinch of cayenne.
-
For the Salad
-
Bacon (1 lb, diced and cooked until crisp): Adds smoky, crunchy depth.
-
Substitution: Turkey bacon, pancetta, or vegan bacon.
-
-
Cherry Tomatoes (1 cup, cut in half): Brings juicy, fresh sweetness.
-
Substitution: Grape tomatoes or diced Roma tomatoes.
-
-
Red Onion (½ small, diced small): Adds sharp, pungent crunch.
-
Substitution: Green onions, shallots, or omit for milder flavor.
-
-
Celery (2 stalks, diced): Provides crisp, earthy texture.
-
Substitution: Cucumber, jicama, or green bell pepper.
-
For the Dressing
-
Mayonnaise (½ cup, light or regular): Creates a creamy, tangy base.
-
Substitution: Greek yogurt, sour cream, or vegan mayo.
-
-
Lemon Juice (1 tbsp, freshly squeezed): Adds bright, zesty tang.
-
Substitution: Lime juice or ½ tsp white vinegar.
-
-
Salt (½ tsp): Balances dressing flavors.
-
Substitution: Sea salt or low-sodium options.
-
-
Garlic Powder (½ tsp): Infuses savory depth.
-
Substitution: 1 fresh garlic clove, minced, or ¼ tsp garlic salt (reduce added salt).
-
-
Onion Powder (½ tsp): Adds subtle oniony warmth.
-
Substitution: ¼ tsp dried minced onion or omit.
-
-
Black Pepper (¼ tsp): Adds mild heat.
-
Substitution: White pepper or a pinch of cayenne.
-
Why They’re Important: The chicken delivers a savory, protein-packed core, while bacon and cherry tomatoes provide classic BLT smokiness and juiciness. Celery and red onion add crunch, and the mayonnaise dressing ties everything together with creamy, tangy richness, making each bite a nostalgic delight.
Instructions
Step 1: Slow Cook the Chicken
-
Place 1.5 lbs boneless, skinless chicken breasts or thighs in the slow cooker. Season with ½ tsp salt and ¼ tsp black pepper. Add ½ cup chicken broth to keep the chicken moist.
-
Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
-
Remove the chicken to a cutting board and shred or chop into bite-sized pieces (yielding about 3 cups). Discard excess liquid or reserve for another use (e.g., soup). Set chicken aside and let cool slightly.
-
Tip: Use breasts for a leaner result or thighs for juicier texture. Check doneness early with a meat thermometer to avoid overcooking. A slow cooker liner simplifies cleanup.
-
Step 2: Cook the Bacon
-
While the chicken cooks, dice 1 lb bacon into small pieces. In a large skillet over medium heat, cook the bacon until crisp, about 8-10 minutes, stirring occasionally.
-
Remove bacon with a slotted spoon to a paper towel-lined plate to drain excess fat. Let cool completely.
-
Tip: Dice bacon uniformly for even cooking. Cook in batches if needed to avoid crowding. Save bacon grease for other recipes (e.g., roasting vegetables).
-
Step 3: Prepare the Dressing
-
In a small bowl, whisk together ½ cup mayonnaise, 1 tbsp freshly squeezed lemon juice, ½ tsp salt, ½ tsp garlic powder, ½ tsp onion powder, and ¼ tsp black pepper until smooth.
-
Taste and adjust seasoning, adding more salt, pepper, or lemon juice if desired (start with small increments). Set aside at room temperature or refrigerate if preparing early.
-
Tip: Use light mayonnaise for a lower-calorie option or full-fat for richer flavor. Whisk thoroughly to ensure spices are evenly distributed. Add 1 tsp Dijon mustard for extra tang (optional).
-
Step 4: Prepare the Vegetables
-
Cut 1 cup cherry tomatoes in half, dice ½ small red onion finely, and dice 2 stalks celery into small pieces. Place in a large mixing bowl.
-
Tip: Dice vegetables uniformly for consistent texture. Use a sharp knife to prevent crushing tomatoes. Prep vegetables just before assembly to maintain freshness.
-
Step 5: Assemble the Salad
-
In the large mixing bowl with the vegetables, add 3 cups chopped cooked chicken and the cooked, cooled bacon.
-
Pour the dressing over the chicken mixture and stir gently with a spatula or tongs until everything is evenly coated.
-
Taste and adjust seasoning with additional salt, pepper, or mayonnaise if needed.
-
Tip: Add dressing gradually to avoid over-saturating the salad. Toss gently to preserve vegetable crunch. Chill for 10-15 minutes before serving for enhanced flavor (optional).
-
Step 6: Serve
-
Serve the BLT chicken salad immediately in bowls, on lettuce leaves, as a sandwich filling, or with crackers for scooping. Alternatively, store in an airtight container in the fridge for up to 3-5 days.
-
Pair with a side of fresh fruit, sweet potato fries, or a simple cucumber salad for a complete meal. Serve with iced tea, lemonade, or sparkling water for a refreshing vibe.
-
Tip: Use large romaine or butter lettuce leaves for a low-carb wrap option. Serve within 2 hours if at room temperature to ensure food safety. Garnish with extra bacon crumbles or a lemon wedge for a polished look.
-
FAQs
Q: Can I use rotisserie chicken instead of slow-cooked chicken?
A: Yes! Use 3 cups chopped rotisserie chicken to skip the slow cooking step. Toss directly with the salad ingredients for a quicker prep.
Q: Can I make this vegetarian?
A: Yes! Replace chicken with tofu or chickpeas, slow-cooked with ½ tsp salt and ¼ tsp pepper for 4-6 hours on low. Use vegan bacon and vegan mayonnaise for the dressing.
Q: Is this recipe gluten-free?
A: Yes! Ensure mayonnaise and bacon are gluten-free (most are, but check labels). All other ingredients are naturally gluten-free. Serve with gluten-free bread or crackers if using as a sandwich.
Q: Can I make this with the original no-cook method?
A: Yes! Follow the original instructions: combine pre-cooked chicken, bacon, vegetables, and dressing in a bowl, toss, and serve immediately or chill.
Q: Can I freeze leftovers?
A: Freezing is not recommended, as mayonnaise-based dressings and fresh vegetables lose texture when thawed. If needed, freeze cooked chicken (without dressing or vegetables) for up to 2 months, thaw, and assemble with fresh components. Store leftovers in the fridge for 3-5 days instead.
Q: What’s the best way to serve this for a crowd?
A: Keep the salad chilled in a large bowl (in a cooler if outdoors), with lettuce leaves, bread, or crackers nearby. Let guests build their own sandwiches, wraps, or bowls for a fun, interactive meal perfect for gatherings or picnics.