Crock-Pot Hot Chicken Salad

A easy way to make a Crock-Pot Hot Chicken Salad. Just combine a few simple ingredients and you have yourself a nice dish as itself, or on a flatbread.

Crock-Pot Hot Chicken Salad

I had purchased some flatbread at the grocery store, cause it looked yummy.  Then I needed to make something to go in it, thus came up with a Hot Chicken Salad recipe that would work.  This can be served just as a casserole type dish, or put on flatbread, pita or croissant.

Crock-Pot Hot Chicken Salad Recipe

Heidi Kennedy

Serve this hot chicken salad on a flat bread, wrap, tortilla or as a sandwich on bread or buns for dinner or lunch any day of the week!

4.50 from 4 votes

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Prep Time 10 mins

Cook Time 2 hrs

Total Time 2 hrs 10 mins

Course Entrée

Cuisine American

Servings 6 Servings

Calories 421 kcal

Ingredients

1x2x3x

• 2 Cups Cooked Chicken (Diced)
• 2 Ribs Celery (Finely Chopped)
• ½ Cup Finely Diced Yellow Onion
• 1 Cup Mayonnaise
• 2 Tablespoons Worcestershire Sauce
• 2 Tablespoons Freshly Squeezed Lemon Juice

Instructions

• In a bowl combine chicken, celery, onion, mayonnaise, Worcestershire sauce and lemon juice and mix well.
• Add chicken mixture to a 4 quart or larger slow cooker.
• Cover and cook on LOW for 2 hours.

Notes

You can easily turn this hot chicken salad into a yummy casserole by adding crushed potato chips or bread crumbs over the top of the chicken 15 to 20 minutes before the end of the cooking time.

Nutrition

Calories: 421kcal | Carbohydrates: 4g | Protein: 20g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 10g | Cholesterol: 74mg | Sodium: 408mg | Potassium: 249mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 4.1mg | Calcium: 20mg | Iron: 1.3mg

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