After taking a break from crockpotting due to season for work, I am back at it with this delicious twist on chicken salad. I was looking for a dish that everyone at girls night could eat, which means healthy, gluten-free option and filling after all of our long days and working out. This dish proved to be the solution I was looking for, while of course I made it my own.
- 1.5 lbs of skinless, boneless chicken thighs
- 1 sweet onion chopped
- 8 large dashes of garlic powder
- 1 red bell pepper chopped
- 1 large dash of pepper
- 1 large dash of italian spices
- 3 tbsp gluten-free chicken broth
- 1/2 cup of mayonnaise
- 1 – 7 oz. container of basil pesto
- 2 avocados peeled and chopped
- Whole wheat Pitas (as much as you would like)
- Butter Lettuce
This dish proved easy to throw together, but the biggest issue came from me not having my crockpot. I had lent my crockpot to friend and she had not returned it yet, so instead I had to use my roommates. Thank goodness we have two in the house!
First I put in the chicken thighs, after removing all of the fat,then chopped onions and red bell peppers, spices, and chicken broth. The original recipe calls for 4 cloves of garlic minced, but again I misplaced my garlic at my new place from cooking the evening before. So I went with the next best thing I could find – garlic powder. The garlic powder replaced the salt and garlic, but not anything else in the spice section.
After seven hours on low, the chicken fell apart in between two forks. Then I removed the chicken, pieces of red bell pepper, and chopped onions from the crockpot using two forks into a bowl. I kept as much of the juice in the crockpot as possible to keep the consistency of the chicken salad more solid than not.
Next, I added mayo, pesto, and cut up avocados. After the chicken salad was all mixed together came the assembly. For those who can eat gluten, open the pita, put in the butter lettuce and some Havarti cheese (the original recipe called for 1 cup of cubed Havarti cheese, but I just forgot to cube it at all). For those who can’t eat gluten – just make it a lettuce wrap.
So GOOD! Everyone wanted multiple servings! In fact, many wanted the recipe right away! I will for sure make it again/eating all of the left overs possible. I am debating for next time I should add pine nuts to get it a bit more crunch.
The Nitty Gritty:
- Total Cost: $30.00
- Total Time: 15 minutes prep, 7 hours cooking, 15 minutes post prep – 7.5 hrs
- Serving Size: 6 – 8 people