Print

Crock Pot Chicken Salad Sandwich Sliders


  • Author: Lindsay Cotter
  • Prep Time: 10 min
  • Cook Time: 3 hr
  • Total Time: 3 hrs 10 minutes
  • Yield: 3-5 1x

Description

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


Scale

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
  • 68 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

  1. 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.
  2. If frozen, cook on high for 3-4 hrs or until no longer pink.
  3. Remove from crock pot and keep 1/4 cup of the broth for later.
  4. Shred chicken and remove the skin while doing so.
  5. Place 2 cups of your crock pot shredded chicken in a large bowl. Store the rest in tupperware and keep for later.
  6. 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.
  7. Mix all together.
  8. Add your lemon juice and any additional herbs or seasoning you’d like. I added fresh basil as well.
  9. 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!
  10. 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

  • Category: appetizer or main meal
  • Cuisine: american

freebie!

Nourishing Superfood Bowls Cookbook 5 Free Recipes Sneak PeekSign up & get 5 FREE RECIPES from my Nourishing Superfood Bowls Cookbook

shares