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Hi friends! Welcome back to the blog. For today’s post I am excited to share an easy recipe and new product find with you all! If you follow me over on Instagram, you know that I have love-hate relationship with my slow cooker. After many attempted recipes, I think I finally found the best use for this common kitchen appliance – pulled chicken! It’s a great base for a variety of seasonings and marinades. Now that I have figured that out, the slow cooker is my go-to for work week lunch meal prep. I have been making pulled chicken every Sunday for months.
The trick to making chicken in the slow cooker is to let the chicken and seasonings be the star of the show. No need for extra ingredients or tons of liquid. That being said, other than when I used the slow cooker for chili, I rarely use it for a complete meal. To round out my lunch, I will also make rice and roasted veggies or a salad. I like to pack my lunch in Pyrex containers (linking my exact set here).
For this recipe, I stuck with the basic ingredients for the chicken because I wanted a neutral flavored base for the chicken salad. I have been following Primal Kitchen for a while and finally decided to try their classic Avocado Oil Mayo. I am not a huge fan of mayo, but I actually think this one has a very mild taste. According to their website, they pride themselves on offering products, “that contain no dairy, gluten, grain, refined sugar or soy” (source: Primal Kitchen). A huge plus for a gluten-free gal like me! You’ll also notice that their products are paleo and whole 30 friendly. I am definitely going to be trying more products from Primal Kitchen.
To prep 4-5 lunches for myself I will use about 1.5lbs of boneless/skinless chicken breast. If I am also making lunch for my husband then I will double this recipe.
Gluten Free Tarragon Chicken Salad
Ingredients
- For the chicken:
- 1.5 lbs boneless skinless chicken breast
- 1/4 c unsalted chicken brother (water works fine too)
- 1 tsp garlic powder
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp onion power For the chicken salad
- 1/2 c mayo
- 1/2 c chopped celery
- 1/4 c dried cranberries
- 1 tbsp fresh tarragon
- s/p to taste
Directions
- In your slow cooker, combine chicken with liquid and dry seasonings and cook for 4 hours on high.
- Once chicken is done, carefully transfer chicken to a clean bowl and discard extra liquid.
- Use two forks to shred chicken.
- Add mayo, dried cranberries, celery, tarragon and s/p (if needed). Mix together throughly.
If you would like me to share more easy pulled chicken recipes, let me know in the comments below or send me a message on Instagram!
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