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bbq chicken salad in bowl

Slow Cooker BBQ Chicken Salad with Cilantro Ranch Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Ashlea Carver
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Gluten Free


The best Slow Cooker BBQ Chicken Salad made with tender chicken, black beans, fresh veggies and the perfect creamy cilantro ranch.



BBQ Chicken

  • 1 pound boneless, skinless chicken breast
  • 1 cup barbecue sauce
  • 1/3 cup water
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt, plus more to taste

Cilantro Ranch

  • 1/2 cup plain whole milk Greek yogurt
  • 3 tablespoons olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon dijon mustard
  • 1 tablespoon fresh dill
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh chives
  • 1/4 cup cilantro
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

For Serving

  • 46 cups chopped romaine lettuce
  • 1 cup corn
  • 1 cup canned black beans, drained and rinsed
  • 1 cup grape/cherry tomatoes
  • 1 large ripe avocado, sliced
  • ¼ cup finely diced red onion
  • bbq sauce
  • cilantro, for garnish


  1. Make the BBQ Chicken: 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.
  2. Make the Cilantro Ranch: Add the ranch dressing ingredients to a high-powered blender and blend until smooth and creamy.
  3. Assemble your salad: Start with romaine lettuce and top with the barbecue chicken, corn, black beans, tomatoes, avocado, and red onion. Drizzle the cilantro ranch dressing and extra drizzle of bbq sauce over everything and serve. Enjoy!