Fresh, Flavorful, and Easy: BBQ Chicken Salad in the Crock-Pot
Looking for a lighter meal that doesn’t compromise on flavor? This BBQ Chicken Salad recipe brings together the smoky richness of slow-cooked barbecue chicken with the crisp freshness of a vibrant salad. It’s the perfect balance of savory and refreshing, and it’s ideal for lunch, dinner, or even meal prep.
Using your Crock-Pot® Slow Cooker, this recipe allows you to create tender, juicy BBQ chicken with minimal effort. Once the chicken is ready, all that’s left is to toss it with a mix of vegetables and your favorite salad toppings. Simple, nutritious, and bursting with flavor.
Why You’ll Love This Recipe
- Hands-Off Cooking: Let the Crock-Pot handle the chicken while you go about your day
- Versatile: Use any greens or veggies you have on hand
- Perfect for Meal Prep: Make the chicken ahead and assemble fresh salads all week
- Family Friendly: A fun way to get everyone to eat more greens
Fresh, Flavorful, and Easy: BBQ Chicken Salad in the Crock-Pot
4
servings35
minutes2
hours20
minutes240
kcalIngredients
1 1/2 lbs boneless, skinless chicken breasts
1/2 cup BBQ sauce
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
Salt and pepper to taste
6 cups chopped romaine lettuce
1 cup canned corn, drained
1 cup canned black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 avocado, diced
1/2 cup shredded cheddar cheese
Ranch or creamy dressing of choice
Directions
- Prepare the Chicken
- Place chicken breasts in the Crock-Pot® slow cooker. Add BBQ sauce, apple cider vinegar, garlic powder, salt, and pepper. Cover and cook on Low for 4–6 hours or High for 2–3 hours, until chicken is fully cooked and tender.
- Shred the Chicken
- Remove chicken from the slow cooker and shred with two forks. Return shredded chicken to the sauce and stir to coat.
- Assemble the Salad
- In a large bowl or on individual plates, arrange romaine lettuce and top with corn, black beans, tomatoes, avocado, and cheese. Add a scoop of shredded BBQ chicken and drizzle with ranch or your preferred dressing.
- Serve Immediately
- Serve right away or store components separately for meal prep.
Optional Additions and Variations
- Grains: Add cooked quinoa or brown rice for a heartier bowl
- Heat Lovers: Mix a little hot sauce into the BBQ chicken for a spicy kick
- Low Carb: Omit the beans and corn and add more greens or grilled vegetables
- Dressing Swap: Try a chipotle ranch, avocado lime dressing, or a vinaigrette
Meal Prep Tips
- Cook and shred the BBQ chicken in advance and store it in an airtight container for up to 4 days.
- Keep salad ingredients chopped and stored separately to maintain freshness.
- Assemble just before eating to avoid soggy greens.
Final Thoughts
This BBQ Chicken Salad recipe is a great way to combine wholesome ingredients with bold flavor. Whether you’re looking to eat cleaner or just want a no-fuss meal that’s both filling and refreshing, this dish hits the mark. With the help of your Crock-Pot, creating a satisfying salad has never been easier.
Keep this recipe in your weekly rotation for lunches, family dinners, or healthy meal prep that you’ll actually look forward to.
