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Meet my new favorite summer recipe: Crockpot Chicken Salad Sandwiches!  Cook the chicken breasts in your crockpot with onion and celery and then mix the shredded chicken with mayo, salt, and pepper.  Pure perfection!

Crockpot Chicken Salad Sandwiches

I love using my crockpot in the summer instead of my oven or stovetop.  It keeps my kitchen cool on nights when we’re not grilling.

I’ve been trying to come up with crockpot recipes that can be eaten cold on hot summer nights and these crockpot chicken salad sandwiches are pure perfection.  They’re delicious, simple, and so easy to make.

You can whip up a batch in the morning for lunch or make them the day ahead of time for a summer BBQ.  Either way,  I know you’re going to love these crockpot chicken salad sandwiches and want to make them over and over again this summer.

Crockpot Chicken Salad Sandwiches

Yields: 14 mini chicken salad sandwiches or 7 large ones

Ingredients

  • 2 lbs boneless skinless chicken breasts, fat trimmed
  • 1/2 small yellow onion, diced (1/2 cup)
  • 2 ribs of celery, diced (1/2 cup)
  • 1.5 cups of mayonnaise
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. Combine chicken, onion, and celery in your crockpot and cook for 4 hours on “low” setting or until chicken is cooked through and tender. (I don’t add any liquid to my crockpot because the chicken and veggies release a lot of it while cooking, but if your crockpot is high-powered and you’re worried about burning the chicken, add a splash of chicken broth.)
  2. Shred chicken with a fork and cool to room temperature.
  3. Add chicken to a bowl and mix with mayonnaise, salt, and pepper.
  4. Spoon onto croissants and serve!

I love to eat these sandwiches with fresh fruit, but they’d also be great with a side of crockpot baked beans.

Crockpot Chicken Salad Sandwiches

Thoughts or questions? Please leave a comment below. I’d love to hear from you.

I originally shared this recipe on Thirty Handmade Days on 6/14/15.

13 Comments

  • Angie says:

    Hi! I found your site through Pinterest this week and am so excited to try your freezer recipes! I plan to sta t with the 7 kid-friendly meals. One question… I subscribed to your e-mail list and am wondering how to get the free printable labels? Love them! Thanks!

  • This sounds a lot like our chicken salad recipe except I never thought to cook the chicken in the cp! What a great idea! I have spent hours looking over your site and I love it! I will be back! Thanks for all the wonderful sounding recipes~ I hope to try some soon!

  • Tricia says:

    How long will this last in the fridge? I am a family of one and if it doesn’t keep, don’t want to waste the chicken. Thanks

    • Kelly says:

      Probably a week. I would wait to put it on the croissants until you’re ready to eat it though. I think they start to get mushy after a couple of days.

  • Olivia says:

    Mine is in the crockpot now!! Now I am just waiting…. Love the recipe, and love how simple it is! Thanks for sharing.

  • Sarah says:

    You can also make extra and use half for shredded Bbq chicken ( instead of pork) sandwiches too! Delish and super easy to freeze!

  • Kim says:

    Making this as we speak! Only thing I’m not sure on is do you just take the chicken out and shred it when it’s done or does the celery and onion that’s cooked go into the chicken salad. Wasn’t sure if it’s just for flavoring or if it all goes together.

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