For this past week I’ve been making meals without wheat/gluten and without refined sugar. It’s actually not as challenging as I originally thought. There are so many great alternatives out there now, that there have been options for just about everything. I even made chocolate and peanut butter pudding using brown rice syrup instead of sugar and soy milk instead of dairy and it was AMAZING!!
So, for the recipe this week, I decided to start from scratch and put the whole darn chicken in my slow cooker to get the cooked cubed chicken I needed for my recipe. Now listen, you are more than allowed to go out and buy an already cooked rotisserie chicken or poach some chicken breasts quick-as-you-like, but this is also a great alternative and couldn’t have been easier.
I got my Clean Eating Slow Cooker Rosemary Slow Cooker Chicken recipe from a clean eating site called The Gracious Pantry.
My chicken before. You can see how I had rubbed garlic and rosemary all over it and those weird looking discs underneath the skin are slices of lemon.
It smelled RIDICULOUSLY good when it was done. My cats were all in a slather. I poured out the chicken stock, strained it and put it in my freezer to use some other time. This is pure, unadulterated stock. No additional water. Just stock. All the time. Oh, and when I went to carve the chicken (after I had let it cool in the fridge)…it just all fell off the bone. Whole chicken breast…boom…right on my cutting board.
I have to say I was a bit skeptical about this recipe. It seemed very…..let’s see what’s in the pantry and use that… kind of recipe. But when it was all done and mixed and chilled for an hour, I understood the beauty of the dish. I imagined my grandma whipping this up and serving it to me on a bed of lettuce for lunch in her bright yellow kitchen on her glass topped kitchen table. It was her recipe, after all. I realized that a use-all-the-leftovers moment was probably where this dish was born. It was like a crazy version of a tuna fish sandwich. The pineapple gave this beautiful sweet acidity that cut through the creaminess of the mayo, and mayo, as we all know, is the the glue that keeps all recipes together. The celery and almonds gave it the crunch needed to balance out the textures of this dish.
All in all, next time I would use leftover cold chicken to make this dish and save the hot slow cooker version for shredding up and using in enchiladas or mixed with bbq sauce for a chicken sloppy joe or something of the like. It was so fall-off-the-bone that I would be remiss if I didn’t suggest it.
Chicken Salad made with slow cooker chicken
- 3 c. cubed cooked chicken
- 1 c. diced celery
- 1 c. pineapple chunks in own juice – cut up
- 1/2 c. lightly toasted slivered almonds
- 1/2 tsp. salt
- 1/2 c. mayonnaise
- Combine all ingredients.
- (Seriously. That’s it. Couldn’t be easier, right?!)
- Cooking time is zero if you pick up a rotisserie chicken on the way home or cooking time could be 8-9 hours if you slow cooker it.