Queen Elizabeth Chicken

Queen Elizabeth Chicken–Instant Pot or Crockpot chicken salad with apricots and pecans and a curry cream sauce. It’s sweet, crunchy and savory.

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Queen Elizabeth Chicken

This recipe is inspired by the original chicken salad that was made for Queen Elizabeth’s coronation luncheon in 1953. It’s got great flavor but is not overpowering. You’re going to love this switch up from normal chicken salad. It’s a perfect summer meal and great for serving a crowd too!

Notes/Tips

• This chicken tastes great served over lettuce, rice, on top of bread or croissants or over mashed potatoes. Serve with some fresh fruit like grapes or watermelon.
• If you use the chicken as a filling for lettuce wraps this recipe is low carb. If you want to make it with less carbs then use sugar free apricot preserves.
• You can make this a day ahead of time and store in the refrigerator to serve on sandwiches for a lunch or dinner.
• This recipe is gluten-free.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with curry powder are Instant Pot Snow On The Mountain and Instant Pot Chicken Curry Broccoli Casserole.
• Recipe adapted from Food Network.

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Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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Queen Elizabeth Chicken

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5 from 1 review

• Author: 365 Days of Slow and Pressure Cooking
• Prep Time: 20 minutes
• Cook Time: 12 minutes (plus 10 minute NPR)
• Total Time: 32 minutes
• Yield: 8 servings 1x

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Description

Instant Pot or Crockpot chicken salad with apricots and pecans and a curry cream sauce. It’s sweet, crunchy and savory. 

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Ingredients

Scale 1/2x1x2x

• 1 3/4 pound boneless skinless chicken breasts or thighs (or a combination)
• 1 Tbsp black peppercorns
• 1 bay leaf
• 2 cups water
• 1/2 cup mayo
• 1/4 cup sour cream
• 1 Tbsp tomato paste
• 1 Tbsp curry powder
• 1 Tbsp red wine vinegar
• 1 Tbsp lemon juice
• 1/2 tsp onion powder
• 1/2 to kosher salt
• 1/4 cup apricot preserves or chopped fresh apricots
• 1/4 cup chopped pecans or almonds

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Instructions

Instant Pot Instructions:

1. Add chicken, peppercorns, bay leaf and water into Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. 
2. Use tongs to place chicken on a cutting board. Shred the chicken.
3. In a bowl stir together the mayo, sour cream, tomato paste, curry powder, vinegar, lemon juice, onion powder, salt, apricots and pecans. 
4. Fold the chicken into the mixture to coat. Salt and pepper to taste.
5. Serve chicken on top of lettuce leaves, a croissant or over potatoes. 

Crockpot Instructions:

1. Add chicken, peppercorns, bay leaf and water into slow cooker. Cover and cook on low for 4-6 hours.
2. Use tongs to place chicken on a cutting board. Shred the chicken.
3. In a bowl stir together the mayo, sour cream, tomato paste, curry powder, vinegar, lemon juice, onion powder, salt, apricots and pecans. 
4. Fold the chicken into the mixture to coat. Salt and pepper to taste.
5. Serve chicken on top of lettuce leaves, a croissant or over potatoes. 

Notes

This chicken can be served warm or cold. 

• Category: Chicken
• Method: Instant Pot or Slow Cooker

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.