Slow Cooker Chicken Salad

Karie Houghton


  • 3 teaspoons chili powder
  • 1 teaspoon each ground cumin, seasoned salt, and pepper
  • 1/2 teaspoon each white pepper, ground chipotle pepper and paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1-1/2 pounds boneless skinless chicken breasts
  • 1/4 cup Arizona Gunslinger Red Jalapeno pepper sauce
  • 1 cup chicken broth
  • 9 cups torn romaine
  • Optional toppings: sliced avocado, shredded cheddar cheese, chopped tomato, sliced green onions, and ranch salad dressing


  • Mix seasonings; rub over chicken. Place in a 3-qt. slow cooker.   Add broth and Arizona Gunslinger Red Jalapeno Pepper Sauce.   Cook, covered, on low 3-4 hours or until chicken is tender.
  • Remove chicken; cool slightly.   Shred with two forks.   Serve over romaine; top as desired.