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chicken salad sandwich with crispy smashed potatoes on the side.
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5 from 1 vote

Slow Cooker Chicken Salad And Smashed Potatoes Recipe

Slow cooker chicken salad and smashed potatoes is and delicious meal. Tender, juicy chicken slowly cooked to perfection is easily turned into a delicious, dairy-free chicken salad. The baby potatoes cooked right alongside the chicken are easily smashed and roasted making them a perfect, crunchy side dish.
Prep Time5 minutes
Cook Time4 hours
Time to prep chicken salad + time to crispen potatoes50 minutes
Total Time4 hours 55 minutes
Course: dinner, lunch, Main Course, Snack
Cuisine: American
Keyword: chicken salad, crockpot chicken salad, Easy slow cooker chicken, slow cooker smashed potatoes, smashed potatoes
Servings: 8 servings
Calories: 334kcal
Author: The Lazy slow cooker

Equipment

Ingredients

Chicken and Potatoes Prep

  • non stick cooking spray
  • 2 large boneless skinless chicken breasts
  • 1 cup chicken stock
  • 1 lemon juiced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 tsp salt
  • ½ teaspoon ground black pepper
  • 1½ lbs baby potatoes

Chicken Salad

  • 1 cup grapes cut in half
  • ⅔ cup cashews or nuts of choice - broken in pieces
  • ½ cup mayonnaise or more to taste, if too dry
  • ½ teaspoon garlic salt
  • 1 tablespoon fresh dill chopped (optional)
  • 1 teaspoon mustard powder (optional)
  • green onion finely chopped (optional)

Smashed Potatoes

  • ⅓ cup olive oil or avocado oil
  • ½ tsp garlic salt
  • ¼ tsp onion powder
  • sea salt to sprinkle on top of finished potatoes optional
US Customary - Metric

Instructions

Cooking Chicken and Potatoes

  • spray slow cooker with non-stick cooking spray
    non stick cooking spray
  • place chicken into slow cooker
    2 large boneless skinless chicken breasts
  • add in all remaining chicken ingredients, other than potatoes
    1 cup chicken stock, 1 lemon, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon salt, ½ teaspoon ground black pepper
  • stir slightly to make sure chicken is as covered with liquid as possible
  • add potatoes into slow cooker on top of chicken mixture
    1½ lbs baby potatoes
  • cover and cook on low for 3-4 hours until potatoes are easily pierced and chicken reaches an internal temperature of 165℉

Smashed Potatoes

  • remove potatoes from slow cooker and place on a parchment paper covered tray and allow to cool slightly.
  • use a fork, potato masher, or small glass to smash potatoes as flat as possible.
  • drizzle with olive oil and use a brush or your hands to make sure potatoes are well coated
    ⅓ cup olive oil, ½ teaspoon garlic salt, ¼ teaspoon onion powder
  • sprinkle with seasonings
  • place potatoes in 425° oven for 25 - 30 min, or until potatoes are crispy and browned
  • sprinkle with a touch of sea salt before serving (if needed)

Chicken Salad

  • once cooked through, remove chicken from cooking liquid
  • use two forks to shred chicken and allow to cool
  • add chicken salad ingredients other than grapes to chicken and stir to fully combine
    ⅔ cup cashews, ½ cup mayonnaise, ½ teaspoon garlic salt, 1 tablespoon fresh dill, 1 teaspoon mustard powder, green onion
  • carefully fold in grapes so that they won't get crushed
    1 cup grapes
  • serve and enjoy!!

Notes

If you plan to cook chicken and potatoes but not use them right away,  store in the refrigerator until ready to use.  Chicken breasts can be stored whole or unshredded.  Potatoes should  be stored whole until ready to finish cooking.  

Nutrition

Calories: 334kcal | Carbohydrates: 23g | Protein: 10g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 25mg | Sodium: 753mg | Potassium: 600mg | Fiber: 3g | Sugar: 5g | Vitamin A: 60IU | Vitamin C: 26mg | Calcium: 24mg | Iron: 1mg