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Slow Cooker Mediterranean Chicken Chopped Salad
with lemon tahini dressing

Active: 35 min Total: 7 hr 35 min

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 on top of a sweet potato hash.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. 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)
  2. Parsley / Shallots - Prep as directed. (Can be done up to 4 days ahead)
  3. 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)
  4. Tomatoes / Cucumbers / Romaine lettuce - Prep as directed.

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Make

  1. 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).

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (131)
Gluten-free (6)
Paleo (16)
Vegetarian (9)

51 reviews

The wraps were great. We used naan and I subbed Greek yogurt for the mayo. The side salad was okay. My husband is a picky about dressings, so he used Italian dressing instead.

By: Becky
Posted: Jul 12, 2017
Diet: Original
0 Helpful

We did some substantial changes which we loved: - modified the tomato cucumber salad to include feta, chick peas, and salami - subbed homemade hummus for storebought baba ganoush - subbed tzatziki for the balsamic mayo - put the hummus in the pitas - put the tomato cucumber salad in the pitas

By: Matthew
Posted: Jun 14, 2017
Diet: Original
0 Helpful

Dried out in the crock pot.

By: Jillian
Posted: Aug 18, 2016
Diet: Original
0 Helpful

delish!!!! husband loved! perfect sandwich.. we added cheddar cheese instead of feta.

By: Ashleigh
Posted: May 25, 2016
Diet: Original
0 Helpful

The balsamic mayo and the delicious naan that I used made this a winner in my book. Very tasty, while feeling relatively light and healthy!

By: Jenna
Posted: Apr 07, 2016
Diet: Original
0 Helpful

To die for. We used naan with ours. Seriously though, if you're on the fence about whether or not to make this dish, MAKE IT. It's phenomenal! Can't wait to use my leftovers for the pasta salad recipe!

By: Kristalyn
Posted: Jan 14, 2016
Diet: Original
0 Helpful