Crock Pot Chicken Salad Sandwich Sliders {No Mayo}

January 29, 2016 58 Comments Rate This Recipe!

Gluten Free Crock Pot Chicken Salad Sandwich Sliders feature tangy Crock Pot Chicken Salad served as open faced sandwiches! This crock pot chicken recipe is healthy, easy, mayo free, and egg free ! So good for a quick meal, light lunch, appetizer, or food prep for the week.

This week kicked my butt. I mean like to the curb! WHOA! I lost my whole site theme last night, so bear with me again here. And I apologize if this happens again! Haha, oh the joy of blogging!

But do you have those weeks? The weeks you just know are going to be hard? It’s like one thing after another and you come to realize you just need to refocus and get through it. Survive! This week I survived with the help of my crock pot and a batch of crockpot chicken salad! Which of course I made into gluten-free sandwich sliders …… which of course are another easy game day appetizer, but that’s beside the point (for now). And not really where I was going with this.

Here is my point. Crock pot recipes are LIFESAVERS! And sometimes you just need a good reliable chicken recipe to ALWAYS have on hand. Crock pot and chicken. The two golden stars of food prep! Super convenient and healthy and easy.

But do you want to know the irony of all this? I don’t even chicken salad. I take that back, I don’t like traditional chicken salad. Mayo and I are not the best of friends, especially now since I have to be careful with my egg intake. Again besides the point. Where were was I? Oh ya, no mayo chicken salad. Yes, traditional mayo chicken salad is kinda bland to me.

But…

This is where having that crockpot chicken comes in hand! Crock pot chicken is 10x more flavorful and juicy! It’s perfect for making any chicken salad sandwich and/ or sliders without it being chewy or dry.

So I know what you’re thinking. How did this crockpot chicken salad save my week? I mean it is just chicken salad and it is just a crockpot recipe. Um, No! It’s not just that.

It’s the fact that I made this whole chicken in the crockpot from frozen! FROZEN being key here ya’ll!

Hallelujah praise the Lord! All that was left to do afterwards was to mix with my tangy chicken salad ingredients, then serve on toast, sliders, bed of salad, or in a sandwich.

Trust me, for a girl who’s go to meal is eggs, chicken saved the day. Heck, it saved my week.

OK. Now about this secret sauce for this tangy chicken salad. You might not guess what I used.You have to promise to try it once though, ok? It’s super good for the gut health and gut bacteria. But don’t worry, I’ll give you an alternative as well.

Crock Pot Chicken Salad Sandwich Sliders

★★★★

3.3 from 3 reviews

Author: Lindsay Cotter
Prep Time: 10 min
Cook Time: 3 hr
Total Time: 3 hrs 10 minutes
Yield: 3-5
Category: appetizer or main meal
Cuisine: american

Print Recipe

Description

Crock Pot Chicken Salad Sandwich Sliders {Gluten Free, Mayo Free}

Ingredients

FOR CROCK POT:

1 lb young whole chicken (thawed or frozen)
1/4 cup olive oil
1/2 tsp sea salt
1/2 tsp black pepper
1 tbsp dried herbs
1 tsp minced garlic
6- 8 oz vegetable or chicken broth
1 tbsp balsamic vinegar
INGREDIENTS FOR CHICKEN SALAD MIX:
2 cups of shredded chicken (from crock pot)
3 tbsp creme fraiche or tangy plain yogurt/kefir yogurt
1/4 tsp sea salt
1/2 black pepper
1 tbsp dijon mustard
1/4 cup chopped red onion
Broth from the crock pot (just a few tbsp)
Optional chopped basil leaves ( 2 tbsp)
Lemon juice (1 tbsp)
Gluten free rolls (see notes for brand)
Red cabbage slaw or chopped

Instructions

Combine your frozen whole chicken in crock pot with the broth and first 7 ingredients (oil, herbs, broth, balsamic vinegar being last). Make sure you spread the herbs evenly over chicken and same with salt/pepper/oil.
If frozen, cook on high for 3-4 hrs or until no longer pink.
Remove from crock pot and keep 1/4 cup of the broth for later.
Shred chicken and remove the skin while doing so.
Place 2 cups of your crock pot shredded chicken in a large bowl. Store the rest in tupperware and keep for later.
Add your creme fraiche or yogurt, onion, mustard, pepper, salt, and a few tbsp of the broth from the crock pot to your chicken bowl.
Mix all together.
Add your lemon juice and any additional herbs or seasoning you’d like. I added fresh basil as well.
Slice and toast your gluten free rolls. Add a spoonful of raw cabbage on top of each and then spoon your chicken salad on top. Serve and enjoy!
See notes on how to make your own creme fraiche!

Notes

If you want to make your own creme fraiche. Just add 1 cup whipping cream
2 tablespoons buttermilk. Cover and let is stand at room temp for at least 10 hrs. Or overnight. It will thicken and it’s divine! Keep in fridge for up to 10 days!

For the gluten free rolls, we used Udis gluten free French Rolls

So did you catch the special tangy sauce addition? Yes, it’s creme fraiche! But you can easily just use plain greek or kefir yogurt. I got hooked on homemade creme fraiche when we were in New Zealand. Do you think it’s a sign we should move? Just kidding. Kinda..

Try it! Make your own creme fraiche!

Just add 1 cup whipping cream with 2 tablespoons buttermilk. Cover and let is stand at room temp for at least 10 hrs. Or overnight. It will thicken and it’s divine! Keep in fridge for up to 10 days!

Did you know that creme fraiche has way more beneficial gut bacteria than yogurt! yep, lower lactose and better for gut health! YAY!

Cheers to a FABULOUS WEEKEND! Let’s hope so!

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