Chicken Cobb Salad

Chicken Cobb Salad 

5-6 servings

1 yellow onion - chopped
course salt
pepper
parsley
avocado
bacon
tomato or pico
Sriracha aioli
salad greens
5 boiled eggs

Turn your slow cooker to low and place your onion in the bottom of a slow cooker.  Take your whole chicken, remove giblets.  Set your giblets aside for homemade chicken broth for your seafood chowder you are going to make. Rinse your chicken and pat dry.  Place in your slow cooker on to of the onion.  Season with course salt, pepper, and parsley.  Let cook on low for 8-10 hours  or until internal temp reaches 180 degrees.


Let it cool and serve over salad greens with avocado, hard boiled eggs, bacon, and tomato ( I personally serve mine with pico on top). Sriracha aioli is needed on top of this salad! I also added some broccoli, walnuts, and asparagus to this salad.

Leave your chicken bones in the slow cooker when you take the meat off the bones.  Follow this recipe for your chicken broth.  Making your chicken broth will set you up for an easy soup recipe for tomorrow. **Make sure to read all the way through the post to understand how to do this with a slow cooker.