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Slow Cooker Chicken Salad Recipe

Ingredients

5 skinless, boneless chicken thighs

2 tablespoons olive oil

1 cup shredded Cheddar cheese

1 cup sliced arugula

2 cups cooked chicken breast meat

2 tablespoons olive oil

1 cup chopped onion

1/2 cup chopped celery

1 teaspoon chopped fresh thyme

1 teaspoon fresh oregano

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 (8 ounce) can sliced mushrooms, drained

2 cups crushed potato-flour corn

1/2 cup crushed cornflake crumbs

3 tablespoons chopped fresh parsley

Directions

Heat skillet on medium to medium-high heat. Add chicken; cook, turning occasionally, for 1 to 2 minutes on each side. Toss in cheese, stir, and transfer to skillet. Sprinkle in vegetables; stir and transfer to skillet. Spoon chicken mixture into 12 large bowl.

Heat oil in skillet over medium-high heat. Add chicken and cheese mixture over chicken and egg mixture. Sprinkle with thyme, oregano, salt, pepper and mushrooms; toss gently to coat.

Return skillet to medium-high heat. Add celery and cornflake crumbs. Sprinkle with parsley. Mix well and spoon into bowls.

Cover and cook over low heat for 3 to 4 hours, stirring twice.