This Slow Cooker BBQ Chicken Salad is the best of summer without any of the heat! No need to turn on an oven or stand outside in the heat grilling when you can make perfectly tender barbecue chicken right in your slow cooker. All you need for this simple recipe is your favorite barbecue sauce, a little vinegar, salt and your favorite salad ingredients to make this healthy salad. Finish things off with a drizzle of flavorful jalapeño ranch for a healthy and delicious lunch or dinner!
There’s nothing like barbecue chicken in the summer. It’s sweet, smoky, and sticky and the perfect summer food. Living in an apartment, without a grill, can make it a bit hard to get your barbecue chicken fix, but thankfully there’s a magical kitchen appliance called the slow cooker that can come in and save the day.
This easy Slow Cooker BBQ Chicken Salad with Jalapeño Ranch Dressing is the perfect summer salad. Tender barbecue chicken that’s cooked in your slow cooker for a few hours paired with lots of fresh chopped veggies and the creamiest drizzle of dairy-free jalapeño ranch dressing. There’s no need to even turn on a grill or oven to get your barbecue chicken fix.
To make this easy salad here’s what you need:
boneless, skinless chicken breast
your favorite barbecue sauce
a little apple cider vinegar
fresh chopped veggies
Once you have all of the ingredients, all you have to do is add the chicken, barbecue sauce, apple cider vinegar, water, and salt to the slow cooker and let cook on high for 2-3 hours on high until the chicken is cooked through and tender. Once it’s cooked, just shred it up with two forks, give it a stir to make sure it’s well coated in the barbecue sauce and assemble your salads. Fresh veggies, tender chicken, a drizzle of dressing and your DONE!
Want to make this recipe for your weekly meal prep or need substitutions to make it Whole30 compliant? Here are my favorite tips:
use a Whole30 compliant barbecue sauce and leave off the corn to make this recipe Whole30 compliant
make a batch of the chicken and jalapeño ranch dressing at the beginning of the week
chop your lettuce and fresh veggies and store in the fridge to make assembling the salads super easy and quick
Slow Cooker Chipotle Beef Burrito Bowls [gluten-free, whole30, paleo]
Chili Lime Shrimp Salad with Sweet and Spicy Guacamole [gluten-free, paleo, whole30]
Thai Crunch Salad with Creamy Peanut Dressing [gluten-free, vegan, dairy-free]
1 pound of boneless, skinless chicken breast
1 cup barbecue sauce
1/3 cup water
1 tbsp apple cider vinegar
1 tsp salt
romaine lettuce, for serving
sliced carrots, for serving
cooked corn, for serving
sliced cabbage, for serving
avocado, for serving
tomato, for serving
corn, for serving
green onions, for serving
jalapeño ranch, for serving
Add the chicken breast, barbecue sauce, water, apple cider vinegar, and salt to your crockpot. Stir to combine. Cook on high for 2-3 hours until the chicken breast is cooked through and shreddable. Use two forks to shred the chicken breast in the barbecue sauce.
Assemble your salad. Start with romaine lettuce and top with the barbecue chicken and veggies. Drizzle the jalapeño ranch dressing over everything and serve. Enjoy!
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