Assemble and throw in the crock pot, including frozen chicken breast (love frozen!) and I cooked on high for about 4 hours.
The recipe came from Mountain Mama Cooks and here is what her shredded version looks like.
We had chicken breasts for dinner with mashed potatoes and corn on the cob, and I assembled the chicken salad after dinner. My husband thought the chicken was very tender, but a bit bland. I don't have a picture of dinner.
Here's the chicken salad on a whole grain bun with our favorite potato chips. Lays All Natural Potato Chips. (We call the Tessa Chips after our beloved Golden Retriever Tessa. More about that later.) The chicken salad has 2 chicken breasts, 1 cup chopped celery, 1/2 cup green grapes, 1/2 cup sliced water chestnuts and about 1 cup mayo. Hubby thought it was yummy, so the mayo added enough flavor to his taste.
Here's the recipe from Mountain Mama Cooks:
All Purpose Slow Cooker Shredded Chicken
4 organic, boneless skinless chicken breasts (I did not use organic)
1/2 cup chicken stock
1 teaspoon garlic powder
1 teaspoon onion powder (I used 1/4 chopped onion)
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
Place chicken in slow cooker. Sprinkle chicken breasts with all the spices. Add chicken stock. Cover and cook on low for 4-6 hours. Shred chicken with two forks. Cool completely and if you want to freeze, divide into ziplock baggies. This makes just about six cups total and I like to divide the shredded chicken into three portions with about two cups each.
It will be fun to switch up the Chicken Salad ingredients a bit with say craisins and almonds. I saw a recipe on Pinterest for Chicken Salad with apples and cheddar chunks. That sounds good for fall. What do you like in your Chicken Salad?