Slow Cooker Asian Chicken Salad

It’s this time of year that my slow cooker makes a more frequent appearance.  I love slow cooker dinners. They are really easy to put together and at the end of the day, depending on the recipe, it’s ready or you just have to chop up some salad (like this recipe below) or make some pasta or rice to serve along side it.

This Asian Chicken Salad isn’t really a winter dish, but my kids absolutely love it.  I found this recipe in the little recipe book that came with my crock-pot, there is quite a few recipes in there worth trying.  I’ve made it a few times now for dinner and lunch.  However, I have tweaked the recipe ever so slightly as we aren’t fans of coriander and prefer to use brown sugar instead of palm sugar.

This is also a great way to poach chicken to have on hand for salads for lunch through the week or stir through enchilada’s or pasta dishes.

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Asian Chicken Salad

  • Author: Katrina Springer
  • Prep Time: 10 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 mins
  • Yield: 5

Ingredients

Scale
  • 2 large chicken breasts
  • Salt and pepper to taste
  • 1 carrot, roughly chopped
  • 1 celery stalk, roughly chopped
  • 1 medium brown onion, roughly chopped
  • 1/4 cup parsley, chopped
  • 1 litre chicken stock

SALAD

  • 1 sugar loaf cabbage, finely sliced
  • 1/2 red onion, thinly sliced
  • 1 cucumber, chopped
  • 1 punnet cherry tomatoes, halved
  • 1/2 cup roasted peanuts, chopped
  • 1/2 cup fried shallots

DRESSING

  • 50g brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 cup olive oil

Instructions

  1. Add chicken breasts to slow cooker and season with salt and pepper.
  2. Add carrot, celery and onion and then pour over chicken stock.
  3. Cook on LOW for 6-8 hours or HIGH for 4 hours.
  4. Remove chicken from slow cooker, discard vegetables and liquid.
  5. Shred the remaining chicken breast using two forks and set aside.
  6. Combine all salad ingredients in a large bowl with shredded chicken.
  7. To make dressing, whisk all ingredients in a small bowl until combined, immediately pour over salad.
  8. Toss salad to coat in dressing and serve.

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this recipe was inspired by the Crock-Pot little recipe book

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5 comments

Maggie June 13, 2018 - 7:42 PM

I’m at my wit’s end .on state pension .have son living with me who has no income . I pay for everything so not enough money to cope with all food bills . I was looking up some of your recipes .they look great easy manable.so hope you don’t mind me using them .I need to manage my income better .cut back on a lot of things .instead of spoiling my son .I need to have money left for myself for personal things .but hopefully by starting now using your recipes and stop buying unnessary food items for him I will be able to cut back sorry for the rant .

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maggie October 31, 2019 - 10:11 PM

what is a sugar loaf cabbage never heard of it

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Katrina - The Organised Housewife November 7, 2019 - 3:02 PM

They’re really yummy Maggie – either to include cooked in meals or served cold in salads. They are available from most Woolworths supermarkets. Kat 🙂

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Jenny October 29, 2020 - 8:29 AM

Maggie. Our daughter has moved home too. What I do is set a 5 day dinner menu. Sometimes I change the days but we know what we are eating for the week. Just simple meals, many thanks to Katrina. My menu is now a discussion point with her friends!

Reply
Katrina - The Organised Housewife October 29, 2020 - 1:57 PM

Jenny it’s amazing how much less-stressful our weeks become when we have a basic idea of our dinner ideas isn’t it? I love that your daughter and her friends now chat about your meal plan – that’s the best! Haha.

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