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
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Chicken Breasts or Thighs (3 cups cooked, chopped, about 1.5 lbs raw): Provides a tender, protein-packed base.
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Substitution: Rotisserie chicken (skip slow cooking), turkey breast, or tofu for vegetarian.
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Chicken Broth (½ cup): Keeps chicken moist and adds flavor.
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Substitution: Vegetable broth or water with bouillon.
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Salt (½ tsp): Enhances chicken flavor.
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Substitution: Sea salt or low-sodium options.
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Black Pepper (¼ tsp): Adds mild heat.
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Substitution: White pepper or a pinch of cayenne.
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For the Salad
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Bacon (1 lb, diced and cooked until crisp): Adds smoky, crunchy depth.
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Substitution: Turkey bacon, pancetta, or vegan bacon.
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Cherry Tomatoes (1 cup, cut in half): Brings juicy, fresh sweetness.
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Substitution: Grape tomatoes or diced Roma tomatoes.
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Red Onion (½ small, diced small): Adds sharp, pungent crunch.
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Substitution: Green onions, shallots, or omit for milder flavor.
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Celery (2 stalks, diced): Provides crisp, earthy texture.
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Substitution: Cucumber, jicama, or green bell pepper.
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For the Dressing
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Mayonnaise (½ cup, light or regular): Creates a creamy, tangy base.
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Substitution: Greek yogurt, sour cream, or vegan mayo.
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Lemon Juice (1 tbsp, freshly squeezed): Adds bright, zesty tang.
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Substitution: Lime juice or ½ tsp white vinegar.
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Salt (½ tsp): Balances dressing flavors.
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Substitution: Sea salt or low-sodium options.
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Garlic Powder (½ tsp): Infuses savory depth.
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Substitution: 1 fresh garlic clove, minced, or ¼ tsp garlic salt (reduce added salt).
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Onion Powder (½ tsp): Adds subtle oniony warmth.
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Substitution: ¼ tsp dried minced onion or omit.
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Black Pepper (¼ tsp): Adds mild heat.
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Substitution: White pepper or a pinch of cayenne.
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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
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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.
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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).
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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.
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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.
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Step 2: Cook the Bacon
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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.
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Remove bacon with a slotted spoon to a paper towel-lined plate to drain excess fat. Let cool completely.
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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).
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Step 3: Prepare the Dressing
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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.
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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.
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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).
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Step 4: Prepare the Vegetables
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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.
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Tip: Dice vegetables uniformly for consistent texture. Use a sharp knife to prevent crushing tomatoes. Prep vegetables just before assembly to maintain freshness.
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Step 5: Assemble the Salad
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In the large mixing bowl with the vegetables, add 3 cups chopped cooked chicken and the cooked, cooled bacon.
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Pour the dressing over the chicken mixture and stir gently with a spatula or tongs until everything is evenly coated.
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Taste and adjust seasoning with additional salt, pepper, or mayonnaise if needed.
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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).
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Step 6: Serve
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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.
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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.
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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.
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