Low Carb Recipes Archives | What Molly Made

Slow Cooker Shredded Chicken (Meal-Prep Friendly)

Molly Thompson — Mon, 20 Oct 2025 20:32:26 +0000

The Set-It-and-Forget-It Chicken I Make Every Week

Every Sunday, I toss a few chicken breasts in the slow cooker and call it my “weeknight sanity saver.” By dinner time, the house smells amazing, and I’ve got perfectly tender shredded chicken ready for tacos, salads, or a quick protein add-in for the kids’ meals.

After years of testing, I figured out the trick to making slow cooker chicken that stays juicy, not dry: a splash of apple cider vinegar and not overcooking it. This version has become my base for dozens of meals, and it works every single time.

Why it’s my go-to:

10 minutes of prep, max.
Tender, juicy texture that never dries out.
Adapts to any flavor (taco, BBQ, buffalo, etc.) for versatile lunches all week.
Freezer-friendly for months!
Makes busy weeknights feel calm and organized.

The Foolproof Formula for Juicy Shredded Chicken

Think of this as the “base recipe” for crock pot shredded chicken that always works. Just adjust the seasoning and flavors to make it your own!

Ingredient/Element	What to Use	Why it Matters
Protein	2-21/2 lbs boneless skinless chicken breast	Lean, shreds easily, stays juicy
Liquid	1 cup chicken broth	Adds moisture and flavor
Acid	1 Tbsp apple cider vinegar	Tenderizes and brightens flavor
Seasoning	2 tsp EACH garlic & onion powder, kosher salt, and pepper.	Builds balanced, all-purpose flavor
Slow Cooker Cook Time	LOW for 6-7 hrs or HIGH for 3-4 hrs	Long enough to tenderize, not so long it dries out

Why this works: The vinegar and broth create gentle steam that keeps the chicken juicy, while the dry seasonings build flavor that goes with any sauce later.

Jump to Recipe

How to Make Slow Cooker Shredded Chicken

Welcome to my kitchen! Let’s make this easy slow cooker pulled chicken recipe. The prep time couldn’t be faster!

Step 1. Add everything to the slow cooker:Place chicken in a single layer at the bottom. Sprinkle with all seasonings, pour in the broth and vinegar.

Step 2. Cook and shred: Cover and cook on high for 3–4 hrs or low for 6–7 hrs low, until the chicken shreds easily and the internal temp is 165. Don’t overcook!

How to Tell When It’s Perfectly Done

Internal temperature: 165°F
Texture: fork-tender, juicy, pulls apart easily
Visual: light golden edges, opaque center

Endless Ways to Use Shredded Chicken

Once you’ve got a big batch, dinner is halfway done all week! Try these ideas:

Toss with buffalo sauce for a high-protein lunch bowl
Stir into chicken soup or white chicken chili
Mix with BBQ sauce for sliders or sandwiches
Add to enchiladas, quesadillas, or tacos
Serve over salads or grain bowls for easy lunches
Combine with pesto and toss into pasta or zucchini noodles

Cook once, eat these recipes all week: BBQ chicken salad, healthy chicken enchiladas, creamy chicken tortilla soup, thai curry noodle soup, or buffalo chicken casserole.

Flavor Variations & Quick Add-Ins

Chicken Thighs: Use boneless thighs for darker, richer flavor (reduce cook time ~ 30 min)

Taco Shredded Chicken: Add 2 Tbsp taco seasoning + ½ cup salsa before cooking.

BBQ Chicken: Replace broth with ½ cup BBQ sauce; add ¼ cup more after shredding

Buffalo Chicken: Stir in buffalo hot sauce after shredding, to taste.

Herbed Lemon Chicken: Add 1 Tbsp lemon juice + 1 tsp Italian seasoning

Make-Ahead, Storage, + Freezing

To Refrigerate: Cool completely and store in an airtight container up to 4 days. Reheat with a splash of broth to keep it moist.

To Freeze:Portion into 1–2 cup bags with a few tablespoons of the cooking liquid. Lay flat, label, and freeze up to 3 months.

To Reheat:Thaw overnight in the fridge. Reheat on the stovetop or in the microwave with a splash of broth or sauce until warmed through.

Meal prep tip: I make a double batch and divide it into four bags: plain, buffalo, BBQ, and taco. Each night, I heat one and pair it with rice, salad, or roasted veggies. Total lifesaver.

More Protein to Meal Prep

Slow Cooker Shredded Chicken

This slow cooker shredded chicken turns out tender and juicy every time with just a few simple ingredients. It’s the ultimate meal-prep staple—perfect for tacos, salads, sandwiches, or freezing for quick weeknight dinners. Just season, set, and shred!

Course Dinner

Cuisine American

Diet Low Lactose

Keyword chicken dinner, slow cooker, slow cooker meal

Prep Time 10

Cook Time 3

Total Time 3 10

Servings

Calories 221kcal

Author Molly Thompson

Ingredients

2-21/2 pounds chicken breast
2 teaspoons garlic powder
1 teaspoon onion powder
1 Tablespoon apple cider vinegar
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1 cup low-sodium chicken broth or 1 cup water with 1 bouillion cube

Instructions

Add to the slow cooker (5 min): Place the chicken in the bottom of the slow cooker. Sprinkle with seasonings then pour the apple cider vinegar and broth on top.
2-21/2 pounds chicken breast, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 Tablespoon apple cider vinegar, 1 teaspoon salt, 1/2 teaspoon fresh cracked black pepper, 1 cup low-sodium chicken broth
Slow cook: Cook on low for 6–7 hours or high for 3–4 hours, until the chicken reaches 165°F and is tender and easy to shred.
Shred the chicken (3 min): Use two forks to shred the chicken and stir with the juices to keep it moist. You can also use a hand mixer on low for quick shredding and return back to the crock pot.
Serve or store: Use right away in soups or stews or toss with your favorite sauce (BBQ, buffalo etc.). Cool and store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Notes

Refrigerate: Cool completely and store in an airtight container up to 4 days.

To Freeze: Portion into 1–2 cup bags with a few tablespoons of the cooking liquid. Lay flat, label, and freeze up to 3 months.

To Reheat: Thaw overnight in the fridge. Reheat on the stovetop or in the microwave with a splash of broth or sauce until warmed through.

Flavor Additions:

Taco-style: Add 2 Tbsps taco seasoning + ½ cup salsa.
BBQ: Replace broth with ½ cup BBQ sauce, add ¼ cup more after shredding.
Buffalo: Drain excess liquid and stir in buffalo sauce to taste after shredding

Nutrition

FAQs

Can I put frozen chicken in the crock pot?

It’s not recommended. Frozen chicken heats too slowly, keeping it in the unsafe temperature zone for too long. Thaw it in the fridge first!

Can I use chicken thighs instead of breasts?

Yes! Boneless thighs work great. Just reduce cook time by about 30 minutes for the same tenderness.

How do I know when it’s done?

When it shreds easily with a fork and reaches 165°F internally. If it’s tough, it needs more time; if it’s mushy, it’s overdone.

How long does shredded chicken last?

Up to 4 days in the fridge or 3 months in the freezer when sealed airtight.

Can I double this recipe?

Yes, just make sure chicken is arranged evenly and check the internal temp. It may need up to 30 minutes longer!

The post Slow Cooker Shredded Chicken (Meal-Prep Friendly) appeared first on What Molly Made.

Mediterranean Breakfast Bowl

Molly Thompson — Thu, 18 Sep 2025 13:47:02 +0000

Why You’ll Love This Mediterranean Breakfast Bowl

When mornings get busy, I don’t always have time to meal-prep, which is why this high-protein breakfast has become a go-to. It’s quick, nourishing, and makes me feel like I’ve actually taken a moment for myself. The perfectly poached eggs are soft and jammy, the hummus is creamy, and the veggies add crunch and freshness.

Reasons you’ll love it too:

Quick & easy: Done in 10 minutes
High in protein and fiber: Keeps you full longer!
Made with Happy Egg: Happy Egg’s beautiful orange yolks come from happy hens that roam outside.
Customizable: Swap veggies, try different toppings, use store-bought or homemade hummus
Balanced & beautiful: Fresh herbs, healthy fats, and a mix of textures

Love eggs for breakfast? Use Happy Egg Free Range eggs to make baked feta eggs, over medium eggs, or fluffy egg sandwiches next.

Ingredients You’ll Need

Happy Egg: Their bright orange yolks and rich flavor take these poached eggs to the next level. Happy Egg believes the best free range, organic, and pasture-raised eggs come from happy hens raised on caring family farms (and I agree!).
White vinegar: Helps the eggs hold together while poaching.
Mini cucumber: Crisp and refreshing.
Avocado: Creamy texture plus it adds healthy fats and fiber to keep you full all morning.
Cherry tomatoes: Adds a juicy and sweet balance to the savory elements.
Lemon juice: Brightens up the dish and ties the salad together.
Fresh: My Lebanese friend puts parsley on everything and it really makes the Mediaterranean salad feel authentic to the cuisine.
Hummus: The creamy base that complements the eggs. Use homemade or store-bought.
Optional toppings: Pine nuts, pickled red onion, dill, chives, or hot honey for a finishing touch.

Jump to Recipe

How to Make this Quick Mediterranean Breakfast Bowl

Step 1. Poach the eggs:
Bring a pot of water to a boil. While waiting, crack each egg into a fine-mesh strainer to remove loose whites (this makes them neat). Transfer to a small bowl. Lower heat to a gentle simmer, add vinegar, and swirl the water into a vortex. Drop the eggs into the center and cook for 3 minutes until whites are set and yolks are runny.

Step 2. Make the salad:
While the eggs cook, toss cucumbers, avocado, and cherry tomatoes with lemon juice, olive oil, parsley, salt, and pepper in your serving bowl.

Step 3. Assemble the bowl (2 minutes): Push salad to the side and add a generous scoop of hummus. Dab eggs dry with a paper towel, then place on top. Finish with pine nuts, pickled onions, fresh herbs, or hot honey. Serve right away.

Tested Tips & Tricks

Strain the eggs before poaching: This removes loose whites and gives you picture-perfect poached eggs.
Use a vortex: Swirling water keeps the whites tight around the yolk.
Prep ahead: Chop veggies and make hummus up to 3 days in advance for even faster mornings.
Texture matters: Pair creamy hummus and avocado with crunchy cucumber and juicy tomatoes.

Variations & Swaps

Swap the hummus: Try tzatziki, greek yogurt, or labneh.
Spice it up: Sprinkle za’atar, smoked paprika, or drizzle chili oil on the top.
Hard-boiled eggs: if you aren’t a fan of runny poached eggs, check out this guide for hard-boiled eggs!

This recipe is sponsored by Happy Egg. All thoughts and opinions are my own. Head to their website to learn more.

More High-Protein Breakfast Recipes

Mediterranean Breakfast Bowl

This Mediterranean breakfast bowl is fresh, filling, and ready in 10 minutes. Creamy hummus, crisp veggies, and perfectly poached eggs make it a protein and fiber-packed breakfast you’ll crave any day of the week.

Prep Time 7

Cook Time 3

Total Time 10

Servings bowl

Calories 412kcal

Author Molly Thompson

Ingredients

2 Happy Egg Free Range eggs
2 teaspoons white vinegar
1 mini cucumber sliced
1/2 avocado peeled and diced
1/3 cup cherry tomatoes halved
1 teaspoon lemon juice
1 teaspoon sumac
Kosher salt and pepper to taste
2 Tablespoons finely chopped parsley plus more for topping
1/4 cup hummus homemade or storebought
Topping ideas: toasted pine nuts, pickled red onion, parsley, dill, hot honey

Instructions

Poach the eggs (6 min): Bring a large pot of water to a boil over high heat. While waiting for the water to boil, crack an egg into a fine-mesh strainer to remove loose whites for a neater poached egg. Transfer to a small bowl then repeat with the other egg. Once it’s boiling, reduce the heat to low, add the vinegar, and use a spoon to swirl the water quickly into a vortex. Drop each egg into the middle of the vortex and cook the eggs for 3 minutes.
2 Happy Egg Free Range eggs, 2 teaspoons white vinegar
Make the salad (3 min): While the eggs cook, toss together the cucumber, avocado, tomatoes, lemon juice, sumac, parsley, salt, and pepper in your serving bowl.
1 mini cucumber, 1/2 avocado, 1/3 cup cherry tomatoes, 1 teaspoon lemon juice, 1 teaspoon sumac, Kosher salt and pepper to taste, 2 Tablespoons finely chopped parsley
Assemble and serve (2 min): Push the salad to the side and add a dollop of hummus. When the eggs are done, remove with a slotted spoon, dap with a paper towel to remove excess water, and add on top of the hummus and salad. Top with toasted pine nuts, pickled onion, fresh herbs, and hot honey if desired.
1/4 cup hummus

Nutrition

Recipe FAQs

Can I meal prep this bowl?

Yes. Prep the salad and hummus ahead. Poach eggs fresh in the morning, or make soft-boiled eggs and peel ahead of time for grab-and-go.

What’s the best hummus to use?

Homemade hummus has the best flavor, but a high-quality store-bought hummus works perfectly when you’re short on time.

How do I keep avocado from browning?

Toss diced avocado with extra lemon juice and store tightly covered in the fridge. But I recommend slicing it right before you eat it for best results!

Is this a high-protein breakfast?

Yes. Between the eggs and hummus, this bowl is filled with 20g of protein and 11 fiber to keep you full all morning. Add an extra egg if you want even more protein!

The post Mediterranean Breakfast Bowl appeared first on What Molly Made.

Easy Salmon Salad Recipe

Molly Thompson — Wed, 20 Aug 2025 16:23:13 +0000

A Quick & Healthy Dinner or Meal Prep Lunch

As a full-time working mom, I care so much about quick meals that are healthy & balanced, easy, and most importantly, delicious.

This recipe is everything I want in a salmon salad: bold Mediterranean flavors, fresh veggies, and a tangy herb dressing. Using leftover salmon (especially leftover greek salmon) makes it a 10-minute meal you can meal prep for lunches!

Recipe highlights:

Balanced meal with protein, healthy fats, and fiber
Quick to prep (only 15 minutes active time)
Customizable — use what you have on hand for a clean-out-the-fridge salad
Meal-prep friendly — salmon keeps well and tastes great cold

Love a quick and healthy salad? Try this la scala chopped salad, curry chicken salad, or cottage cheese egg salad next.

Ingredient Highlights & Swaps

Lemon juice: bright acidity to balance flavors.
Herbs: fresh dill & parsley and dried oregano for a Mediterranean flavor.
Salmon fillets: high in healthy fats and protein!
Romaine lettuce: crisp and sturdy base, but butter lettuce or mixed greens work too.
Mini cucumber: for fresh crunch.
Grape tomatoes: sweet and juicy.
Red onion: balances the flavors. Pickled onions work too!
Avocado: creamy texture, healthy fats, and fiber!
Chickpeas: plant-based protein and more fiber.
Feta cheese: the perfect greek flavors to finish the salmon salad. Leave it out for dairy-free or swap it with goat cheese!

Jump to Recipe

How to Make this Salmon Salad Recipe

Make the Dressing: Whisk dressing ingredients in a jar.

Assemble the Salad: Layer the romaine, cucumber, tomatoes, red onion, avocado, chickpeas, and feta in a bowl or seperate into containers for meal prep.

Serve: Flake the salmon using a fork and top the salad. Drizzle with reserved dressing if you’re serving it right away or store separately for meal prep.

Tested Tips & Shortcuts

Cold Salmon Tip: Leftovers taste amazing cold, so it’s perfect for meal prep lunches. Just store the dressing separately.
Pre-cooked salmon: Purchase pre-cooked salmon or even canned salmon if you don’t have leftover salmon on hand and don’t want to cook fresh.
Store-bought dressing: skip the homemade dressing if you don’t have time and buy your favorite Greek dressing at the store. I like Primal Kitchen’s greek dressing.

Salmon Salad Recipe

This salmon salad recipe combines crisp romaine, juicy tomatoes, creamy avocado, and flaky salmon with a Mediterranean herb dressing. It’s quick, nourishing, and perfect for weeknight dinners or meal-prep lunches.

Course Dinner, Lunch

Cuisine American, Mediterranean

Diet Diabetic, Gluten Free

Keyword family dinner, healthy dinner, meal prep lunch, salmon recipe, weeknight salmon

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 467kcal

Author Molly Thompson

Ingredients

Dressing

1/4 cup olive oil
Juice from 1 lemon (2-3 Tbsp)
1 clove garlic minced
1 Tablespoon fresh dill chopped (or 1 tsp dried)
1 Tablespoon fresh parsley chopped (or 1 tsp dried)
1 teaspoon dried oregano
1/2 teaspoon kosher salt
Black pepper & red pepper flakes to taste

Salmon Salad

12-14 oz cooked salmon flaked (2-3 cups), see notes for cooking if you don’t have leftover salmon
1 head romaine chopped
1 mini cucumber chopped
10 oz grape tomatoes halved
1/4 cup red onion thinly sliced (1/2 onion)
1 avocado diced
1 (15-oz) can chickpeas drained and rinsed
4 oz feta cheese crumbled

Instructions

Make dressing (5 min): Whisk or shake the dressing ingredients together well in a jar. Taste and adjust seasoning as needed.
1/4 cup olive oil, Juice from 1 lemon, 1 clove garlic, 1 Tablespoon fresh dill, 1 Tablespoon fresh parsley, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, Black pepper & red pepper flakes
Assemble salad (5 min): Add the salad ingredients to a large bowl.
12-14 oz cooked salmon, 1 head romaine, 1 mini cucumber, 10 oz grape tomatoes, 1/4 cup red onion, 1 avocado, 1 (15-oz) can chickpeas, 4 oz feta cheese
Serve: Pour the dressing over the salad and toss to coat. Or separate into containers and store salad dressing separately for meal prep.

Video

Notes

Cook the salmon: Heat 2 Tablespoons of olive oil in the bottom of a large skillet over medium-high heat. Pat salmon dry and season with salt and pepper. Place it skin-side-down in the hot skillet and sear for 4 minutes without moving. The skin should be golden and crisp. Carefully flip and reduce the heat to medium. Continue to cook, 4-5 minutes, until the salmon flakes and reaches an internal temperature of 125-130°F. Let it rest for 5 minutes, remove the skin, and flake with a fork.

Canned salmon: this recipe works with canned salmon if you don’t want to cook it! Drain and flake before adding to the salad. I like Wild Planet canned salmon.

Store-Bought Dressing: I love homemade salad dressing, but store bought works to in a pinch. I like Primal Kitchen Greek dressing. Any greek, Italian, or balsamic dressing would be delicious.

To store: Store leftover salad, without the dressing, in an airtight container for up to 3 days. Dressed salad will stay fresh for a bout a day, but the lettuce will be slightly wilted.

Meal Prep: Assemble the salad ingredients into 4 separate airtight containers then mix and store the dressing separately.

Nutrition

My Favorite Variations

Greens: Try spinach, kale, or arugula instead of romaine.
Try another seasoning: the flavor of this salmon salad recipe depends on the dressing. Use leftover cajun salmon, Italian seasoned-salmon, or salmon seasoned with old bay. Use a matching dressing to your taste!
Grill or bake the salmon: Easily make baked salmon or grilled salmon instead.
Protein Swap: Use chicken instead (like in this grilled chicken salad), or swap for shrimp or tofu.
Dairy-Free: Skip feta or replace with dairy-free cheese.
Extra Crunch: Add toasted pita chips, sunflower seeds, or roasted chickpeas.

Frequently Asked Questions

Can I use leftover cooked salmon?

Yes! Flaky leftover salmon is perfect in this salad and others like salmon caesar salad and salmon arugula salad.

Do you it eat cold?

Yes, salmon salad is typically enjoyed cold as a quick lunch or meal prep option, but you can flake the salmon right when it’s cooked and enjoy it warm too.

Can I use canned salmon in this salad?

You can use canned salmon in this salmon salad! It’s a quick and easy alternative that turns this into a 5 minute recipe. Just drain and flake with a fork.

What’s the best way to store salmon salad?

Store leftovers in a air tight container or separate into meal prep containers without the dressing. This salmon salad will stay fresh in the fridge for up to 3 days.

More Salmon Recipes

The post Easy Salmon Salad Recipe appeared first on What Molly Made.

Perfect Marinated Grilled Salmon Recipe

Molly Thompson — Wed, 25 Jun 2025 15:44:14 +0000

Why This Will Be Your Go-To Grilled Salmon

Juicy flakes, crisp grill marks, and a bright lemon-garlic glaze—this is the grilled salmon recipe that disappears first at every cook-out. The marinade is simple pantry magic (soy, brown sugar, lemon, parsley) and does the heavy lifting while you wrangle kids and side dishes.

No-fail grilling cues (never sticks) – cook until it releases, flip once, and it’s tender, moist, and flaky.
30-second marinade – whisk pantry staples, drop in fillets, park in the fridge.
Perfectly flavored marinade – sweet, salty, citrusy; kid-friendly yet still date-night worthy.
Healthy dinner hero – high protein, omega-3s, naturally dairy-free.

Make it a meal: serve this grilled salmon recipe with grilled peach salad, tomato peach burrata salad, or another cookout side dish.

Ingredients Line-Up & Swaps

Ingredient	What it does	Swap ideas
Soy sauce	Salty umami	Coconut aminos or tamari for GF
Brown sugar	Sweetness + caramelization	Maple syrup or honey
Olive oil	Locks in moisture	Avocado oil
Lemon juice + zest	Bright acidity	Lime
Fresh parsley	Herby freshness	Cilantro or dill
Salmon fillets	Protein star	Whole salmon fillet

Grab your tongs, cue the playlist, and let that lemon-garlic aroma bring everyone to the patio—dinner’s on in ten!

Perfect Marinated Grilled Salmon

Juicy, char-marked grilled salmon fillets soak in a zesty lemon-garlic–soy marinade for 1–8 hours, then hit a 400–450°F grill: 4–5 min flesh-side, 4–5 min skin-side to 125–130°F. Rest 2 minutes, brush with a splash of lemon and parsley—dinner’s done. It's perfectly flaky, tender, juicy, and never sticks to the grill!

Course Dinner

Cuisine American

Diet Gluten Free

Keyword 30 minute meal, easy dinner, gluten free dinner, healthy dinner

Prep Time 15

Cook Time 10

Total Time 25

Servings fillets

Calories 231kcal

Author Molly Thompson

Ingredients

2 Tablespoons soy sauce or coconut aminos
3 Tablespoons brown sugar or maple syrup
2 Tablespoons olive oil
2 Tablespoons lemon juice (about 1 lemon)
1 Teaspoon lemon zest (about 1 lemon)
1/4 cup finely chopped parsley plus more for topping
1 Teaspoon kosher salt
Black pepper to taste
4 (4-6oz) skin-on salmon filets

Instructions

Marinate the salmon (1 hr): Whisk together the soy sauce, brown sugar, olive oil, lemon juice, lemon zest, parsley, salt, and pepper in a large bowl. Add the salmon and turn to cover. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour or up to 8 hours.
2 Tablespoons soy sauce, 3 Tablespoons brown sugar, 2 Tablespoons olive oil, 2 Tablespoons lemon juice, 1 Teaspoon lemon zest, 1/4 cup finely chopped parsley, 1 Teaspoon kosher salt, Black pepper to taste, 4 (4-6oz) skin-on salmon filets
Prep the grill: Clean the grill grates really well and brush generously with olive oil. This helps prevent the salmon from sticking. Preheat the grill to medium-high heat (400-450°F).
Grill salmon (8-10 min): Add the salmon flesh-side-down, close the lid and cook for 4-5 minutes, until the salmon has clear grill marks and releases easily from the grates. If it doesn’t release with a nudge of your spatula, cook for another 1-2 minutes until it easily releases. Use a fish spatula to carefully flip the salmon. Close the lid and cook skin-side-down until the internal temperature of the salmon reaches 125-130°F, another 4-5 minutes. It should be slightly opaque, flake easily, and feel slightly firm.
Rest salmon (5 min): Remove the salmon to a clean plate or cutting board and allow it to rest for 2-5 minutes to finish cooking and redistribute the juices. Brush with additional olive oil (or melted butter), lemon juice and a sprinkle of parsley before serving.

Notes

Cooking & Doneness Tips

Internal temp: For medium salmon, grill until the internal temp reaches 125–130°F, then rest to reach 130–135°F.
Visual cues: The salmon should flake easily with a fork and appear slightly opaque in the center.
Rest time: Let the salmon rest for 1–2 minutes after grilling to help the juices redistribute.

How to Keep Salmon from Sticking

Clean the grill grates very well before preheating.
Brush the grates with high-heat oil (like avocado).
Grill flesh-side down first and don’t flip too early—wait until it naturally releases.
A fish spatula helps prevent tearing.

Make-Ahead & Storage

Marinate ahead: You can marinate the salmon up to 8 hours in advance. Don’t exceed 12 hours or the acid may break down the texture too much.
Leftovers: Store cooked salmon in an airtight container in the fridge for up to 3 days.
Reheating: Gently reheat in a skillet with a splash of lemon juice or olive oil, or eat cold on salad.

Substitutions

Soy sauce: Use coconut aminos for gluten-free.
Sweetener: Maple syrup works great in place of brown sugar.
Herbs: Swap parsley with cilantro or dill for a different flavor profile.

Nutrition

Step-by-Step Walkthrough

Marinate – Whisk soy, sugar, oil, lemon juice/zest, parsley, salt & pepper. Submerge salmon, cover, chill 1–8 h.

Grill salmon — Lay fillets flesh-side down, lid closed, 4–5 min. Slide a fish spatula under, flip to skin-side, lid closed another 4–5 min to 125–130 °F internal.

Pro Tips to Prevent Sticking

Scrub last-night’s burger bits off the grates.
Oil the grates really well.
High heat = quick sear = natural release.
If the fillet doesn’t release after 4 min, give it 60 sec more—then it will.

Here’s a few more tips to prevent fish from sticking to the grill.

Grilled Salmon FAQs

Can I grill frozen salmon

Thaw overnight for best texture; frozen fillets tend to stick and overcook on the outside.

Skin on or off?

Skin-on acts as a built-in spatula and protects the flesh—keep it.

Sweetener alternative?

Swap 3 Tbsp maple syrup or keto brown-sugar substitute 1:1.

How long does grilled salmon keep?

Store in the fridge for 3 days in airtight container; reheat gently or flake cold onto salads, like this crispy rice salad.

Storage & Leftovers

Fridge: 3 days—great for meal-prep bowls.
Freeze: Cool, wrap tightly, freeze up to 2 months; thaw in fridge.
Repurpose: Flake into tacos, pasta, or salmon salad with Greek yogurt.

More Salmon Recipes

Salmon with mango salsa (grilled or baked)
Grilled Greek salmon
Blackened salmon
Salmon Caesar salad
Glazed honey garlic salmon

The post Perfect Marinated Grilled Salmon Recipe appeared first on What Molly Made.

Cucumber Tomato Avocado Salad

Molly Thompson — Fri, 09 May 2025 08:00:00 +0000

Why you’ll love this Cucumber Tomato Avocado Salad!

Refreshing salad, without any lettuce.
Great side dish for cookouts and summer picnics.
The fresh ingredients are perfect for summer months.
Takes 15 minutes to make.
Easy to make with 4 main ingredients and a basic dressing.

Need another summer salad? Try chicken salad stuffed avocado, Italian pasta salad with salami and mozzarella, or tomato, corn, and feta salad next!

Have extra cucumber? Use it to make a few of our favorite refreshing drinks: cucumber lemon water or an easy cucumber margarita.

How to Make Cucumber Tomato Avocado Salad

Make the dressing: Whisk the dressing ingredients together in a small bowl.
Prep the veggies: Cut the cucumber in half lengthwise, scoop out the seedy center then slice them into small “U” shapes. Next, halve the tomatoes and slice the onion thinly then into small pieces. Cut the avocado in half then into quarters. Peel the skin off then cut the avocado pieces into small slices. Add everything to a large salad bowl.
Toss it together: Pour the dressing over the ingredients.
Serve: Chill the salad for a few hours or serve right away with more fresh herbs.

Should I leave the cucumber skin on? You do not need to peel an English cucumber because the skin is thin and edible. You can use regular cucumber for this salad, but I recommend peeling those first.

Quick Tips

How to know when the avocado is ripe: The avocado will give when you apply gentle pressure to the skin. It should feel slightly soft but not mushy. Also, if it still has its stem, try taking it off. If it’s easy to remove and is green on the top of the avocado, it’s ready!
How to cut an avocado: Slice it in half lengthwise then remove the seed from the center. Next, slice each in half again to quarter them then peel away the skin, similar to peeling dragonfruit. Slice into chunks from there.
Make-ahead: Make the dressing on the side and keep it in a container with a lid (like a mason jar) until you’re ready to serve. Add the dressing, then toss it and serve it when you get where you’re going.

Recipe Variations

Chicken cucumber tomato avocado salad: Toss in some grilled chicken or pieces of rotisserie chicken to have this fresh salad as a light lunch.
Make it Mexican: Add a can of drained fire-roasted corn, or fresh sweet corn, diced fresh jalapeno, and queso fresco.
Make it Greek: Swap the cilantro and lime juice for fresh oregano and fresh lemon juice. Add in some bell peppers, green onions, chickpeas, kalamata olives, and feta cheese!
Different tomatoes: Use any juicy, ripe tomatoes you have on hand and slice them into chunks.
Add more veggies: Mix in crunchy sweet peppers, spinach, or arugula.

More Salad Recipes

Need a main dish? Try it with grilled burgers, crispy cilantro lime chicken, or blackened chicken tenders.

Cucumber Tomato Avocado Salad

This quick and easy cucumber tomato avocado salad is the perfect side dish to take to your next cookout. Use up fresh, seasonal ingredients like crisp cucumber, creamy avocado, juicy tomatoes. Toss with fresh herbs and citrus. Add grilled chicken for extra protein.

Course Healthy, Salad, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Keyword avocado, BBQ, cookout recipe, cucumber

Prep Time 15

Cook Time 0

Total Time 15

Servings people

Calories 226kcal

Author Molly Thompson

Ingredients

1 English cucumber sliced in half lengthwise, seeded, and cut into small pieces (Note 1)
2 avocados quartered and cut into chunks
1 pint cherry tomatoes cut in half lengthwise
1/2 small red onion peeled and cut into small small pieces
3 Tablespoons lime juice (about 1 lime)
1/4 cup extra virgin olive oil (avocado oil works too)
1 Tablespoon honey
2 cloves garlic minced
1/2 teaspoon salt
1/4 cup cilantro finely chopped

Instructions

Start by whisking all of the dressing ingredients together in a small bowl then set aside.
3 Tablespoons lime juice, 1/4 cup extra virgin olive oil, 1 Tablespoon honey, 2 cloves garlic, 1/2 teaspoon salt, 1/4 cup cilantro
If you haven't already, prep all of the veggies: Halve the tomatoes and slice the onion thinly then into small pieces. Cut the cucumber in half lengthwise, scoop out the seedy center then slice them into small "U" shapes. Cut the avocado in half then into quarters. Peel the skin off then cut into small slices.
1 English cucumber, 2 avocados
Add the cucumber, tomato, onion, and avocado to a large serving bowl, toss with the prepared dressing, and serve right away for best results.
1 pint cherry tomatoes, 1/2 small red onion

Video

Notes

Note 1. Cucumber. You can use regular cucumber instead of English cucumber. Peel the skin before cutting!

Make-ahead: Make the dressing on the side and keep it in a container with a lid (like a mason jar) until you’re ready to serve. Add the dressing, then toss it and serve it when you get where you’re going.

Store: This recipe will last up to 3 days in the fridge in an airtight container. The citrus from the limes helps prevent the avocado from going brown, but you can squeeze a bit more lime juice on top before storing. I don’t recommend freezing this recipe.

Recipe variations:

Chicken cucumber tomato avocado salad: Toss in some grilled chicken or pieces of rotisserie chicken to have this fresh salad as a light lunch.
Make it Mexican: Add a can of drained fire-roasted corn, or fresh sweet corn, diced fresh jalapeno, and queso fresco (optional).
Make it Greek: Swap the cilantro and lime juice for fresh oregano and fresh lemon juice. Add in some bell peppers, green onions, chickpeas, kalamata olives, and feta cheese!
Different tomatoes: Use roma tomatoes, grape tomatoes, or any ripe tomatoes you have on hand and slice them into chunks.
Add more veggies: Mix in crunchy sweet peppers, spinach, and arugula.
Swap herbs: Chop fresh basil, dill, or parsley and toss it into the salad dressing for a different, fresh taste.

Leftover idea! Add grilled chicken, rotisserie chicken, or blackened salmon for protein. Or, mix it in cooked pasta with chickpeas for plant-based protein.

Nutrition

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Mexican Street Corn Chicken Salad

Molly Thompson — Fri, 25 Apr 2025 16:21:30 +0000

Elote Chicken Salad is My Favorite High-Protein Meal Prep Lunch

If you’re anything like me, you’re always looking for lunches that are easy to throw together, actually filling, and don’t taste like sad leftovers. This Mexican Street Corn Chicken Salad is all of those things.

It’s packed with rotisserie chicken, charred corn, creamy dressing, a little heat, and the tangy, salty magic of cotija cheese. Plus, you can scoop it into lettuce cups, stuff it into an avocado, or pile it on thick sourdough toast—flexibility is the name of the game.

The creamy dressing brings all the Elote flavor you love, and the protein from the chicken and Greek yogurt keeps you full. It’s also one of my favorite ways to use up a rotisserie chicken.

Tips and Serving Ideas

Make it spicier: Add more jalapeño or a splash of hot sauce.
Prep ahead: Store in an airtight container for up to 4 days. It gets even better the next day.
Need it dairy-free? Sub the Greek yogurt and sour cream with a plant-based alternative and skip the cheese (or use dairy-free).

Mexican Street Corn Chicken Salad

This Street Corn Chicken Salad is my healthy, Mexican-inspired twist on classic chicken salad—loaded with charred corn, rotisserie chicken, fresh cilantro, cotija cheese, and my creamy lime dressing. A high-protein, quick, and flavor-packed recipe is always my goal, especially for lunches, and this checks all the boxes.

Course Lunch

Cuisine Mexican

Diet Gluten Free

Keyword 15 minute meal, gluten free, lunch

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 301kcal

Author Molly Thompson

Ingredients

2 cups frozen corn
Kosher salt to taste
1 lb rotisserie chicken shredded or cubed
1/4 cup fresh cilantro chopped, plus more for serving
1/2 small red onion diced
1/2 jalapeno seeded and minced, more if desired
1/4 cup cotija cheese or feta cheese
3/4 cup plain Greek yogurt or mayo
1/4 cup sour cream
1/4 cup fresh lime juice 3-4 limes
2 teaspoons tajin
For serving: lettuce cups avocado, or bread

Instructions

Heat a medium skillet over medium heat. Add the corn and sprinkle with salt. Then, cook until warmed and slightly charred, around 5-6 minutes, then transfer it to a large bowl.
2 cups frozen corn, Kosher salt to taste
Add the rotisserie chicken, cilantro, red onion, jalapeno, and cheese to the bowl.
1 lb rotisserie chicken, 1/4 cup fresh cilantro, 1/2 small red onion, 1/2 jalapeno, 1/4 cup cotija cheese
Combine the Greek yogurt, sour cream, lime juice, and Tajin in a small bowl. Pour it over the chicken salad and toss to combine. Serve inside an avocado, on bread, or in lettuce cups. Sprinkle with more cheese, cilantro, and a drizzle of sriracha if desired.
3/4 cup plain Greek yogurt, 1/4 cup sour cream, 1/4 cup fresh lime juice, 2 teaspoons tajin, For serving: lettuce cups

Nutrition

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Italian Sushi

Molly Thompson — Thu, 10 Apr 2025 18:21:58 +0000

Italian Sushi Is the Party Appetizer You Didn’t Know You Needed

If you’re looking for a show-stopping appetizer that takes no time, no cooking, and absolutely wows guests, this Italian Sushi is your new go-to.

It’s basically a hand-rolled Italian antipasto—prosciutto, burrata, and sun-dried tomatoes all bundled up with arugula and basil, sliced into gorgeous little rolls and finished with a drizzle of balsamic glaze.

Think of it as the perfect finger food meets charcuterie board… in one bite.

I love making this for dinner parties, holidays, or even a low-key Friday night with wine. The roll-and-slice method makes it feel a little fancy, but it’s so easy to pull together.

Pair it with a few other easy appetizers like blueberry goat cheese, black bean corn dip, and crispy carrot fries for the ultimate girl dinner.

Ingredients Notes + Substitutions

Prosciutto & Salami: These are your “seaweed”—thin, salty, and easy to roll.
Burrata: The creamy center of it all. You can also use mozzarella, goat cheese, or ricotta.
Arugula or Spinach: For that fresh bite and a little texture.
Basil: A few fresh leaves bring so much classic Italian flavor.
Sun-Dried Tomatoes: They add a punch of sweet, chewy richness.
Olive Oil + Balsamic Glaze: For the finishing drizzle.

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How to Make Italian Sushi

Prep the base: Layer the prosciutto and salami so they slightly overlap.

Layer the fillings: Add basil, arugula, sun-dried tomatoes, and torn burrata, seasonings, and balsamic glaze.

Roll it up: Starting from the long edge, roll everything up tightly, like a sushi roll.

Cut and serve: Slice into 6-8 pieces and serve with an extra drizzle of balsamic glaze.

Tips & Variations

Make it ahead: Prep the roll a few hours early and slice just before serving.
Try different cheeses: Goat cheese, ricotta, or even spreadable herbed cheese works great.
Add-ins: Chopped olives, roasted red peppers, toasted pine nuts, roasted garlic, or a touch of hot honey are all delicious options.
Change up the meat: Swap or add prosciutto cotto, capicola, or Italian ham.

Italian Sushi

This Italian sushi recipe is a creative, no-cook appetizer that’s packed with classic Italian flavors. You start with delicate prosciutto wrapped around creamy burrata, sun-dried tomatoes, and fresh basil for a savory finger food that’s perfect for parties. Drizzle with balsamic glaze for a dish that’s as beautiful as it is delicious!

Course Dinner

Cuisine Italian

Diet Gluten Free

Keyword gluten free, gluten free dinner, healthy, healthy dinner

Prep Time 10

Total Time 10

Servings

Calories 130kcal

Author Molly Thompson

Ingredients

7 slices prosciutto
5-7 slices Italian salami
3-4 fresh basil leaves
1-2 cups arugula or spinach
1 ball of burrata
1/3 cup sun-dried tomatoes
Kosher salt black pepper, and oregano to taste
Extra virgin olive oil to taste
Balsamic glaze to taste

Instructions

Line a cutting board with parchment paper. Lay the slices of prosciutto down parallel to each other, making sure the edges overlap. Then do the same with the salami.
7 slices prosciutto, 5-7 slices Italian salami
Then, add the leaves of fresh basil across the center of the prosciutto so that it spans all seven pieces. Add the arugula on top. Arrange the sun dried tomatoes on top, then tear open the ball of burrata and spread it evenly on top of the sun dried tomatoes. Sprinkle it with salt, pepper, and oregano to taste. Finally, drizzle with olive oil and balsamic vinegar.
3-4 fresh basil leaves, 1-2 cups arugula, 1 ball of burrata, 1/3 cup sun-dried tomatoes, Kosher salt, Extra virgin olive oil to taste, Balsamic glaze to taste
Starting at the long edge, wrap the prosciutto up and over the filling, doing your best to keep each piece of prosciutto connected to one another. Continue to roll it tightly, like a sushi roll, until you have a long log. Cut into 6-8 even pieces and serve right away with more balsamic glaze.

Notes

To Store. Place the leftover italian sushi in an airtight container and store in the fridge for up to 3 days.

Cheese Variations: You can use any kind of soft or creamy cheese like goat cheese, ricotta cheese, fresh mozzarella, or a sprinkle of parmesan cheese.

Deli Meats: Add or swap in prosciutto, Italian ham, capicola, or cured ham.

More Toppings: Try roasted red peppers, chopped olives, artichokes, toasted pine nuts, or a drizzle of honey.

Nutrition

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Healthy Reese’s Eggs (High Protein)

Molly Thompson — Wed, 02 Apr 2025 20:30:02 +0000

A Better For You Easter Treat

If you’re looking for a healthier version of Reese’s peanut butter eggs that still hits the sweet, peanut buttery spot—these high protein peanut butter eggs are it.

Instead of processed peanut butter, powdered sugar, and chocolate, we’re making healthy reese’s eggs with only 4 ingredients: natural peanut butter, maple syrup, protein powder, and dark chocolate.

Perfect for a healthier Easter sweet treat, a freezer stash snack, or a fun weekend recipe to make with the kids.

Want more healthy chocolate snacks? Try my healthy Twix bars or healthy buckeyes next!

How to Make Healthy Reese’s Eggs

What you need: creamy natural peanut butter, maple syrup (or honey), vanilla protein powder, and dark chocolate.

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Step-by-Step Instructions

Mix the peanut butter, protein powder, and maple syrup.

Scoop, shape into eggs, and freeze on a parchment lined baking sheet.

Dip into melted dark chocolate.

Drizzle with chocolate, sprinkle with sea salt, and freeze to set.

More Healthy Desserts You’ll Love

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Healthy Reese’s Eggs (High Protein)

These healthy reese's eggs taste like your favorite candy, but with better ingredients like natural peanut butter, maple syrup, protein powder, and dark chocolate. They’re high in protein (10g), low in sugar, vegan, and gluten-free. They're coated in rich dark chocolate—perfect for a sweet snack or healthier Easter dessert!

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword easter recipe, healthy snack, high protein, kid friendly

Prep Time 20

Cook Time 0

Total Time 20

Servings eggs

Calories 179kcal

Author Molly Thompson

Ingredients

1 cup natural peanut butter stirred well
1 Tablespoon maple syrup
2 (24g) scoops vanilla protein powder
2 (3-4 oz) bars dark chocolate chopped (I used Lily’s)

Instructions

Line a large sheet pan with parchment paper.
In a medium mixing bowl, stir together peanut butter, maple syrup, and vanilla protein powder. Let it sit for 1-2 minutes to allow the moisture to absorb the powder and firm up. It should be slightly soft, but not too soft to handle.
1 cup natural peanut butter, 1 Tablespoon maple syrup, 2 (24g) scoops vanilla protein powder
Use a small cookie scoop (about a heaping Tablespoon) to drop the peanut butter mixture onto the prepared cookie sheet. Gently press them down with your fingertips and form into an egg shape. Transfer the baking sheet to the freezer for 15 minutes, or overnight.
Place the chocolate in a medium microwave-safe bowl and melt in 30-second increments, stirring between each, until melted and smooth.
2 (3-4 oz) bars dark chocolate
Place each egg top-down in the melted chocolate then use a fork to flip it over. Lift the egg out of the chocolate and gently shake off any excess chocolate, scraping the bottom on the side of the bowl. Place back on the baking sheet and repeat with remaining eggs. The chocolate will set while you dip them because the eggs are cold. Drizzle each one with additional melted chocolate and sprinkle with flaky sea salt if desired.
Place back in the freezer to set for 10-15 minutes if needed. Store in an airtight container in the fridge or freezer once set.

Notes

Protein Powder. I used Be Well by Kelly Vanilla Protein Powder.

Less Sugar. Use a sugar-free dark chocolate like Lily’s or Hu Kitchen.

Dark Chocolate Chips. I tested these with a chocolate bar and chocolate chips and found the bar to be much smoother and easier to work with. You can use chocolate chips, but will need to add 1 Tbsp of coconut oil to thin it out slightly.

Peanut Butter. Be sure to use a natural one that’s only nuts and salt and stir it well. I used Justin’s peanut butter. You could swap it for another nut butter like cashew butter, almond butter, or even tahini for a nut free option.

No Protein Powder. If you don’t have vanilla protein powder on hand, you can swap it for 2-3 Tablespoons of coconut flour or oat flour.

Storage. Store them in an airtight container or freezer bag for up to 3 months. Enjoy straight from the freezer!

Nutrition

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Cottage Cheese Egg Salad (High-Protein, No Mayo)

Molly Thompson — Mon, 31 Mar 2025 11:00:00 +0000

Ditch the Mayo — This High-Protein Egg Salad is A Gamechanger

I wanted something creamy and satisfying without mayo—and cottage cheese is the secret! Just like cottage cheese alfredo and cottage cheese flatbread, you blend it until smooth, turning it into a protein-packed dressing.

My top tip for egg salad is to use fresh herbs and season it well with salt and pepper. They’re small additions, but make all the difference!

Eggs are always part of my morning routine to meet my protein goals, but I’ve been making this on repeat for quick lunches and snacks, and it always hits the spot. Serve it on toast, tuck it into lettuce cups, or scoop it up with crackers!

Did you know? Eggs are a compact, natural source of vitamins and minerals. One egg contains 6 grams of high-quality protein and 8 essential nutrients, all for 70 calories. Bonus, eggs are naturally free of sugars and low carb!

How to Make Cottage Cheese Egg Salad

What you need: hard-boiled eggs, salt, pepper, paprika, dijon mustard, cottage cheese, red onion, celery, chives, dill, and lemon juice.

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Step-by-Step Instructions

Hard boil the eggs then transfer to an ice bath to cool.

Peel and chop the hard-boiled eggs into bite-sized pieces.

Blend cottage cheese, lemon juice, Dijon, paprika, salt, pepper, and garlic until smooth.

Combine the eggs with the remaining ingredients and dressing in a bowl.

Serving Suggestions

On toasted sourdough – This is my personal favorite. Pile it high on a slice of crunchy, golden-brown sourdough for the perfect balance of creamy and crisp.

With a sprinkle of everything bagel seasoning – Add a boost of flavor and texture by topping your egg salad with a generous pinch of everything bagel seasoning. It’s especially great on sandwiches or toast!

In lettuce cups – For a light and low-carb option, serve the egg salad in butter lettuce leaves.

With crackers or sliced veggies – Keep it simple and scoop it up with your favorite crackers or crunchy cucumber and bell pepper slices.

As a sandwich – Classic, easy, and perfect for meal prep. Add a slice of tomato or avocado to take it up a notch.

This post is sponsored by The Ohio Poultry Association. For more about Ohio egg farmers, cooking tips, recipes, and nutrition information, go to OhioEggs.com and follow them on Facebook, Twitter, and Instagram.

More High-Protein Lunch Recipes

Recipes

Lunch

Salads

Lunch

Cottage Cheese Flatbread

Cottage Cheese Egg Salad

This high-protein cottage cheese egg salad is loaded with fresh herbs, fresh flavor, and creamy texture—all without mayo. Just like classic egg salad, it makes the perfect make-ahead healthy snack or lunch, with a creamy cottage cheese dressing and the perfect crunch from celery and red onion.

Course Lunch, Snack

Cuisine American

Diet Diabetic, Gluten Free, Vegetarian

Keyword cottage cheese recipe, high protein, meal prep lunch

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 240kcal

Author Molly Thompson

Ingredients

10 large eggs
1 celery stalk finely diced
3 Tablespoons red onion finely diced
2 Tablespoons fresh dill chopped
2 Tablespoons fresh chives chopped
3/4 cup cottage cheese any kind (I used full fat)
1 Tablespoon lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon paprika
1 teaspoon kosher salt
Black pepper to taste
1 clove garlic

Instructions

Place the eggs in a pot and cover with water 1 inch above the eggs. Bring the water to a boil over high heat. Once boiling, turn off the heat and close the lid. Let the eggs cook in the hot water for 12 minutes. Transfer to an ice bath to cool. Once cooled, peel and chop the hard-boiled eggs into chunks or smaller pieces, depending on your desired texture.
10 large eggs
Add the eggs to a large mixing bowl with the celery, red onion, dill, and chives.
1 celery stalk, 3 Tablespoons red onion, 2 Tablespoons fresh dill, 2 Tablespoons fresh chives
Add the cottage cheese, lemon juice, dijon mustard, paprika, salt, and garlic to a blender and blend until smooth. Gently stir the dressing into the egg salad until coated. Taste and add more salt and pepper as desired. Serve right away with crackers, as a sandwich, in a wrap, or on top of salad or in lettuce wraps.
3/4 cup cottage cheese, 1 Tablespoon lemon juice, 2 teaspoons Dijon mustard, 1/4 teaspoon paprika, 1 teaspoon kosher salt, Black pepper to taste, 1 clove garlic

Notes

Cottage Cheese. For the creamiest texture, use full-fat cottage cheese. If you still want a high protein egg salad, but don’t want mayo, use plain greek yogurt

More Herbs. Swap the dill and chives for green onions or parsley.

Hard Boiled Eggs. Check out the Ohio Poultry Association’s

Store. Store leftover egg salad in an airtight container in the refrigerator for up to 4 days.

Nutrition

The post Cottage Cheese Egg Salad (High-Protein, No Mayo) appeared first on What Molly Made.

Slow Cooker BBQ Chicken

Molly Thompson — Sat, 08 Feb 2025 10:00:00 +0000

This slow cooker BBQ chicken is juicy, tender, and packed with smoky-sweet flavor. With just a few simple ingredients, you can set it and forget it—no extra steps or fuss. Perfect for easy weeknight meals, meal prep, or feeding a crowd, this shredded BBQ chicken is a game-changer!

Why This is the Best Slow Cooker Recipe for Busy Weeknights

Effortless Prep – Just dump the ingredients in the slow cooker and let it do the work!
Perfect for Meal Prep – Make a big batch and use it for multiple meals throughout the week.
So Many Ways to Serve – Sandwiches, tacos, bowls, salads…the possibilities are endless!
Family-Approved – A guaranteed hit for both kids and adults.

Serve this BBQ pulled chicken with air fryer asparagus, air fryer baked potatoes, roasted mini peppers for a full meal!

Ingredients You Need

Your Shopping List: chicken breasts, onion powder, garlic powder, smoked paprika, salt, pepper, maple syrup, tomato sauce, apple cider vinegar, spicy brown mustard, and tomato paste.

Chicken breasts – 2 lbs boneless, skinless
Spice rub: a mixture of onion powder, garlic powder, smoked paprika, salt, and pepper.
Maple syrup – Natural sweetness with a hint of caramel flavor. Brown sugar works too.
Tomato sauce – Creates a smooth, rich base
Apple cider vinegar – Adds tanginess to balance the sweetness
Spicy brown mustard – A touch of heat and complexity
Tomato paste – Thickens the sauce for a bold, concentrated flavor

How to Make Slow Cooker BBQ Chicken

1️⃣ Season the chicken – Pat the chicken breasts dry and coat them evenly with the spice rub.

2️⃣ Make the homemade BBQ sauce – Add the bbq sauce ingredients to the slow cooker. Stir well to combine. Place the seasoned chicken in the sauce, ensuring it’s fully coated.

3️⃣ Cook – Cover and cook on low for 6-7 hours or high for 3 hours, until the chicken reaches an internal temperature of 165°F.

4️⃣ Shred & Serve – Use two forks to shred the chicken then mix it with the sauce in the slow cooker.

Delicious Ways to Serve Crock Pot BBQ Chicken

🥪 Classic Chicken Sandwich – Serve on brioche buns with coleslaw and pickles for the ultimate BBQ sandwich.
🌮 BBQ Chicken Tacos – Stuff into tortillas with avocado, fresh cilantro, and a squeeze of lime.
🥔 Loaded Baked Potato – Spoon shredded chicken over a baked potato with cheese, sour cream, and green onions.
🍕 BBQ Chicken Pizza – Spread over pizza dough with mozzarella and red onions, just like this bbq chicken french bread pizza.
🥗 Salad or Grain Bowl – Serve over greens, quinoa, or rice for a healthier option.

Recipe FAQs

Can I use chicken thighs instead of breasts?

Yes! You can swap chicken breasts for boneless skinless chicken thighs, but may take slightly longer to cook.

Can I make this with frozen chicken?

No, you cannot put frozen chicken in the slow cooker as it can be a food safety risk. However, if you need a quick recipe from frozen chicken, you can use the Instant Pot and cook it on high pressure for 15 minutes with a 10 minute natural release.

What’s the best BBQ sauce to use?

I love making my own with simple pantry staples, but you can also use your favorite store bought sauce! Sweet, smoky, or spicy—all work great. Try honey BBQ for extra sweetness (my kid’s favorite) or spicy BBQ for a kick.

Make-Ahead & Freezer Tips

Freezer – Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Fridge – Store leftovers in an airtight container for up to 4 days.

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Slow Cooker BBQ Chicken

This slow cooker BBQ chicken is the ultimate easy dinner—perfect for busy weeknights, meal prep, and crowd-pleasing meals. With endless serving options, it’s a recipe you’ll want to make again and again!

Course Dinner

Cuisine American

Diet Gluten Free, Low Lactose

Keyword BBQ, crock pot, paleo, pulled chicken, slow cooker

Prep Time 10

Cook Time 6

Servings

Calories 216kcal

Author Molly Thompson

Ingredients

Spice Rub

1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon salt
1/4 teaspoon black pepper
2 lbs boneless skinless chicken breasts

BBQ Sauce (see notes for store bought)

3 tablespoons maple syrup
1 (15oz) can tomato sauce
1/3 cup apple cider vinegar
3 teaspoons Dijon mustard
1 Tablespoon tomato paste
1 teaspoon onion powder
1 teaspoon garlic powder
1 Tablespoon smoked paprika
1/2 teaspoon kosher salt

Instructions

Mix together the spice rub in a small bowl.
1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon salt, 1/4 teaspoon black pepper
Pat the chicken breast dry and rub spices evenly on the chicken to coat fully.
2 lbs boneless skinless chicken breasts
Add the BBQ sauce ingredients to the slow cooker and stir to combine. Place the seasoned chicken in the sauce, nestling it down so it's fully covered.
3 tablespoons maple syrup, 1 (15oz) can tomato sauce, 1/3 cup apple cider vinegar, 3 teaspoons Dijon mustard, 1 Tablespoon tomato paste, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 Tablespoon smoked paprika, 1/2 teaspoon kosher salt
Cook on low for 6-7 hours or on high for 3 hours. Start checking the chicken for doneness at 6 hours. It should reach an internal temperature of 165°F. Larger chicken breasts will take longer to cook.
Use two forks to shred the chicken while it’s still in the crock pot. Serve immediately over roasted sweet potatoes, on a bun or on a BBQ chicken salad.

Notes

To Store – Store in an airtight container in the refrigerator for up to 4 days.

To Freeze– Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Store Bought BBQ Sauce. You can use 1 1/2 cups sugar free BBQ sauce instead of homemade. Primal Kitchen is my favorite brand.

Nutrition

Recipe by: Molly Thompson of What Molly Made | Photography by Eat Love Eat

The post Slow Cooker BBQ Chicken appeared first on What Molly Made.