These slow cooker chicken salad sandwiches are the perfect summer food. They’re light, delicious, and made with six simple ingredients.
I love using my slow cooker in the summer instead of my oven or stovetop. It keeps my kitchen cool on nights when we’re not grilling.
A lot of the recipes in my slow cooker freezer cookbooks were inspired by fresh summer veggies, but I’ve been trying to come up with more slow cooker recipes that can be eaten cold on hot summer nights. These slow cooker chicken salad sandwiches fit the bill perfectly. They’re delicious, simple, and so easy to make.
You can whip up a batch in the morning for lunch or make them the day ahead of time for a 4th of July party. Either way, I know you’re going to love these slow cooker chicken salad sandwiches and want to make them over and over again this summer.
Slow Cooker Chicken Salad Sandwiches
- 2 lbs boneless skinless chicken breasts fat trimmed
- ½ small yellow onion diced (½ c)
- 2 celery ribs diced (½ c)
- 1 ½ c mayonnaise
- ¼ tsp salt
- ¼ tsp pepper
- Combine chicken, onion, and celery in your slow cooker and cook for 4 hours on “low” setting or until chicken is cooked through and tender (I don’t add any liquid to my slow cooker because the chicken and veggies release a lot of it while cooking, but if your slow cooker is high-powered and you’re worried about burning the chicken, add a splash of chicken broth).
- Shred chicken with a fork and cool to room temperature.
- Add chicken to a bowl and mix with mayonnaise, salt and pepper.
- Spoon onto croissants and serve.
I love to eat these sandwiches with fresh fruit, but they’d also be great with a side of slow cooker baked beans.
Thoughts or questions? Please leave a comment below. I’d love to hear from you.