A yummy chicken salad with a little spicy kick and made super simple in the slow cooker? Yes, please…sign me up! Slow Cooker Cajun Chicken Salad delivers all of this 🙂
This makes a pretty good amount too, but it didn’t last long in my house at all.
It was the perfect lunch on toasted bagels.
But I think it was an even better snack on Town House crackers throughout the day.
Making the chicken in the slow cooker is easy, but also makes the chicken juicy.
And gives this chicken salad the perfect texture.
How to make Slow Cooker Cajun Chicken Salad
Two pounds of chicken goes into the slow cooker first.
Then add 1/4 cup water, a diced onion, cajun seasoning, kosher salt, and pepper.
After 4 to 5 hours on low it will look like this…
Shred it with two forks right in the slow cooker.
It shreds and pulls apart so easily!
Then drain any extra liquid that might still be in the slow cooker.
Once the chicken has come to room temperature add in more cajun seasoning, mayo, diced celery and green onions.
And (my favorite part) a few dashes of Tabasco sauce 🙂
Mix it all up and taste for seasoning.
Add more cajun, salt, pepper, and/or Tabasco if needed.
Then put into another container and refrigerate the Slow Cooker Cajun Chicken Salad for a few hours before serving
More recipes to try like Slow Cooker Cajun Chicken Salad…
This one has only three ingredients and has a secret trick to get the skin extra crispy!
Check out the spice blends, unique sauces, and gift set options at Savory Spice Shop!
Slow Cooker Cajun Chicken Salad
Slow Cooker Cajun Chicken Salad starts with chicken in the slow cooker, then shredded and made into a delicious chicken salad served on crackers or toast!
- 2 pounds boneless, skinless chicken breasts
- 1/4 cup water
- 1 onion diced
- 2 Tbsps cajun seasoning
- kosher salt, pepper
- 1 cup mayo
- 2 celery stalks minced
- 3 green onions sliced
- 10 to 15 dashes Tabasco sauce
Place the chicken breasts in the slow cooker and add the water, diced onion, 1 Tbsp of the cajun seasoning, kosher salt, and pepper. Turn on low for 4 hours.
Shred the chicken with two forks right in the slow cooker. Drain any excess liquid. Let the chicken cool or come to room temperature.
Add the remaining 1 Tbsp cajun seasoning, mayo, celery, green onion, and Tabasco sauce. Stir until evenly mixed.
Refrigerate at least two hours before serving on crackers, toast, or toasted bagel.