Description
Instant Pot or Crockpot chicken salad with apricots and pecans and a curry cream sauce. It’s sweet, crunchy and savory.
Ingredients
Scale
- 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
Instructions
Instant Pot Instructions:
- 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.
- Use tongs to place chicken on a cutting board. Shred the chicken.
- In a bowl stir together the mayo, sour cream, tomato paste, curry powder, vinegar, lemon juice, onion powder, salt, apricots and pecans.
- Fold the chicken into the mixture to coat. Salt and pepper to taste.
- Serve chicken on top of lettuce leaves, a croissant or over potatoes.
Crockpot Instructions:
- Add chicken, peppercorns, bay leaf and water into slow cooker. Cover and cook on low for 4-6 hours.
- Use tongs to place chicken on a cutting board. Shred the chicken.
- In a bowl stir together the mayo, sour cream, tomato paste, curry powder, vinegar, lemon juice, onion powder, salt, apricots and pecans.
- Fold the chicken into the mixture to coat. Salt and pepper to taste.
- 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