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These chicken salad croissants make for a filling appetizer or snack.

Preparation: 30 minutes     Crock pot time:  8 hours       Serves: 12

Ingredients:

• One whole chicken
• 1/4 cup water
• About 5 sprigs of fresh rosemary
• 1/4 cup olive oil
• Salt and pepper to taste
• 2  1/2 cups mayonnaise
• 1 teaspoon garlic powder
• 1 1/2 cups of grapes cut in half (optional)
• 1/4 cup of green onions
• 1/4 cup of finely chopped celery
• Two dozen miniature croissants

Instructions:

1. Rinse chicken in cool water once removed from packaging.
2. Place chicken in a slow cooker or crock pot.  Add 1/4 cup of water to the bottom of your crock pot to prevent the chicken from getting too dry.  Drizzle with olive oil.  Add salt, pepper, and rosemary.
3. Cook chicken on low heat for 7 hours.  After this point the chicken will be so tender it will fall apart.
4. Let the chicken cool.  Remove all bones and skin from the chicken and discard.
5. Finely chop the chicken.
6. In a large bowl, combine chicken, mayonnaise, garlic powder, grapes, green onions, celery, and salt and pepper to taste.   Mix until well blended.
7. Refrigerate for an hour or more to allow flavors combine.
8. Before you are ready to serve, cut miniature croissants lengthwise but do not separate the croissant into two  pieces.
9. Stuff croissants with chicken salad and serve.

I buy mini croissants from the bakery section at my local grocery store.  To make this recipe in under 30 minutes you can also grab a rotisserie chicken from your local supermarket.

Appetizers  This post is filed under : mothers day, sandwiches  

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