Slow Cooker Mediterranean Chicken Chopped Salad
with lemon tahini dressing

Name: Slow Cooker Mediterranean Chicken Chopped Salad
Cook time: 455 min
Total time: 455 min
Yield: 4
Ingredients: 2 Tomatoes, small, diced; 1 1/2 tsp Italian seasonings; 1 1/2 tsp Basil, dried; 1 tsp Salt; 1/2 tsp Black pepper; 2 1/2 lbs Chicken breasts, skin-on and bone-in (enough for Thursday's meal); 1 Tbsp Balsamic vinegar; 1/4 cup Parsley, chopped; 1/2 bulb Shallots, diced; 1 clove Garlic, minced; 1/3 cup Tahini; 1/3 cup Water; 1 1/2 Tbsp Lemon juice; 1/2 tsp Paprika; 4 oz Tomatoes, grape or cherry, halved; 1/2 lb Cucumbers, chopped; 6 oz Romaine lettuce, chopped; 2 oz Feta, crumbled

Active: 35 min Total: 7 hr 35 min

Original GF Paleo Vegetarian

Slow Cooker Mediterranean Chicken Chopped Salad

We love slow cooker meals in the summer when it feels too hot to turn on an oven. Bone-in chicken is slow cooked (the bones add extra flavor!) and then used across two days. Tonight it's a Mediterranean chopped salad with a creamy lemony tahini dressing and tomorrow it'll go into a summery pasta salad.

Dependency

Pasta Salad with Leftover Mediterranean Chicken

Ingredients

Metric

Servings:

Slow Cooker Mediterranean Chicken Chopped Salad:

Tomatoes, small - 2 , diced
Italian seasonings - 1 1/2 tsp
Basil, dried - 1 1/2 tsp
Salt - 1 tsp
Black pepper - 1/2 tsp
Chicken breasts, skin-on and bone-in (enough for Thursday's meal) - 2 1/2 lbs
Balsamic vinegar - 1 Tbsp
Parsley - 1/4 cup , chopped
Shallots - 1/2 bulb , diced
Garlic - 1 clove , minced
Tahini - 1/3 cup
Water - 1/3 cup
Lemon juice - 1 1/2 Tbsp
Paprika - 1/2 tsp
Tomatoes, grape or cherry - 4 oz , halved
Cucumbers - 1/2 lb , chopped
Romaine lettuce - 6 oz , chopped
Feta - 2 oz , crumbled

Prep

Slow cook chicken - This makes enough for tomorrow’s meal. Dice tomatoes. Mix together Italian seasonings, dried basil, salt, and black pepper. Cover chicken in seasonings and transfer to slow cooker and cover with tomatoes and balsamic vinegar. Cook on low for 7 to 9 hours. Once done, shred chicken, remove bones and skin, and let it sit in the liquid for at least 15 minutes. It’ll get a lot more flavor that way. (Can be done up to 1 day ahead)
Parsley / Shallots - Prep as directed. (Can be done up to 4 days ahead)
Make tahini dressing - Mince garlic. Mix tahini with water, lemon juice, garlic, and paprika. Season to taste with salt and pepper. (Can be done up to 4 days ahead)
Tomatoes / Cucumbers / Romaine lettuce - Prep as directed.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Toss romaine with tomatoes, cucumbers, parsley, shallots, and tahini dressing. Divide up salads into bowls and top with shredded chicken (remember to save half the chicken for tomorrow) and feta.

Reviews

Ratings

0 reviews