Step 1: Slow Cook the Chicken

1. 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.

2. 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).

3. 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

1. 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.

2. 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

1. 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.

2. 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

1. 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

1. In the large mixing bowl with the vegetables, add 3 cups chopped cooked chicken and the cooked, cooled bacon.

2. Pour the dressing over the chicken mixture and stir gently with a spatula or tongs until everything is evenly coated.

3. 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

1. 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.

2. 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.