Slow Cooker Tarragon Chicken Salad
I am making a recipe exception today for Slow Cooker Tarragon Chicken Salad.
So typically I don’t use my slow cooker/ Crock Pot during the spring and summer….But…. I am making an exception starting now.
The slow cooker is used to cook the chicken, making it shred perfectly and keeping it very moist and juicy.
Here is how to make Slow Cooker Tarragon Chicken Salad
Two pounds of chicken go into the slow cooker along with a diced onion and 1/4 cup of water.
Then sprinkle with kosher salt, pepper, and crushed red pepper flakes.
This will cook on low for about four hours.
Next add some freshly chopped tarragon.
Tarragon is an herb that goes great with chicken.
If you don’t like tarragon you could easily substitute fresh thyme, dill, or any herb that you like.
Shred the chicken right in the Crock Pot using two forks.
Then drain the excess liquid.
Once the chicken has cooled add some mayo, dijon mustard, and minced celery.
I just add it right in the slow cooker to make this dish even easier to prepare.
Mix it all together and taste for seasoning.
Add more kosher salt, pepper, and crushed red pepper flakes if needed.
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You’ll want to refrigerate the Slow Cooker Tarragon Chicken Salad before serving.
We love ours on a toasted bagel.
It’s also so good on crackers!
Heck, it would be amazing just by itself.
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More recipes to try just as yummy as Slow Cooker Tarragon Chicken Salad…
Smoked Jalapeno Cranberry Chicken Salad
Slow Cooker Italian Chicken
My family requests this one over and over it’s so good 🙂
Slow Cooker Korean Chicken Tacos
Healthy Homemade Chicken Salad
Best Slow Cooker Comfort Foods
Here are all of my favorite comfort food recipes made in the slow cooker for you to try.
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Slow Cooker Tarragon Chicken Salad
Slow Cooker Tarragon Chicken Salad is such an easy way to make chicken salad, the slow cooker makes the chicken tender and the tarragon brings big flavor!
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 onion diced
- 1/4 cup water
- kosher salt, pepper, crushed red pepper flakes
- 3 Tbsps freshly minced tarragon
- 3/4 cup mayo
- 2 Tbsps dijon mustard
- 2 celery stalks minced
Instructions
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Place the chicken breasts, diced onion, and water in the slow cooker. Sprinkle with kosher salt, pepper, and crushed red pepper flakes. Turn on low for 4 hours.
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Add the fresh tarragon and shred the chicken right in the slow cooker with two forks. Once it's shredded drain or pour out the excess liquid.
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Let the chicken cool or come to room temp, add the mayo, dijon mustard, and minced celery. Taste for seasoning and add more kosher salt, pepper, or crushed red pepper flakes if needed.
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Refrigerate before serving.
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