This is a fresh, updated, whole-foods take on an old-fashioned casserole—hot chicken salad—that’s traditionally made with canned soup, cheese, and mayonnaise and topped with potato chips. This slow-cooked version has all of the same homey appeal as its retro namesake, but it won’t weigh you down. (And the crunch comes from romaine lettuce, not potato chips!)
Serves 4
Prep: 20 minutes
Slow Cook: 4 hours (low) or 2 hours (high)
Total: 4 hours 20 minutes
4 green onions
2½ pounds bone-in chicken thighs, skin removed (see Tip, page 169)
½ cup Whole30-compliant chicken broth or Chicken Bone Broth (page 294)
3 cloves garlic, minced
1 medium red bell pepper, diced
2 stalks celery, thinly sliced
1 tablespoon Whole30-compliant Dijon mustard
2 tablespoons cider vinegar
½ cup Whole30-compliant mayonnaise
1 package (16 ounces) hearts of romaine, chopped
Thinly slice the green onions; separate the white bottoms from the green tops. In a 4-quart slow cooker, combine the green onion whites, chicken, broth, and garlic.
Cover and cook on low for 4 hours or on high for 2 hours. Add the bell pepper and celery. Turn the slow cooker to high if using low setting. Cover and cook for 20 to 30 minutes, or until the pepper and celery are tender. Using a slotted spoon, transfer the chicken, pepper, and celery to a large bowl.
Let the chicken cool slightly. Remove the chicken from the bones; discard the bones. Use two forks to shred the chicken. Stir the mustard, vinegar, and mayonnaise into the shredded chicken.
Arrange the lettuce on four plates; top with the warm chicken salad. Sprinkle with the reserved sliced green onion tops.
Instant Pot Variation Follow the directions in the first two steps using a 6-quart Instant Pot. Lock the lid in place. Select Manual and cook at high pressure for 20 minutes. Use quick release. Add the bell pepper and celery to the pot. Lock the lid in place. Select Manual and cook at high pressure for 3 minutes. Use quick release. Follow the remaining directions.