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Chicken in the Crockpot with Cucumber Feta Salad

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Chicken in the Crockpot with Cucumber Feta Salad

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Course: Main Course
Cuisine: American
Keyword: Chicken in the Crockpot with Cucumber Feta Salad
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Servings: 4
Calories: 576kcal


  • 1 pound chicken breast
  • 2 cup barbecue sauce


  • 2 cup honeydew
  • 1 medium cucumber
  • 1/4 medium onion, red
  • 3 tablespoon dill weed, fresh
  • 2 tablespoon lemon juice
  • 4 tablespoon olive oil
  • 1 teaspoon honey
  • 1/2 tablespoon poppy seeds
  • 4 ounce feta cheese crumbles


  • Place chicken and barbecue sauce into crockpot. Cook on low for 4-5 hours or until chicken is no longer pink.
  • A few hours before serving dinner, prepare the salad: Cut melon and cucumber into bite-sized cubes. Finely dice the onion and chop the dill. Add to a large mixing bowl. Add lemon juice, oil, honey and poppy seeds; mix well to evenly coat. Add in crumbled feta and toss gently. Cover and refrigerate until ready to serve.
  • Serve chicken with salad on the side. (Serving size: 4 ounces chicken, 1 cup salad)
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Calories: 576kcal | Carbohydrates: 60g | Protein: 31g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 108mg | Sodium: 1728mg | Fiber: 3g | Sugar: 45g

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