Shredding chicken is the worst, so bring in the Crockpot! Makes 4-6 servings.
3 pounds boneless skinless chicken breasts
1 cup low-sodium chicken broth
1 tsp black pepper
Place chicken in the Crockpot and cover with broth and pepper. Cook on low for 6-8 hours or on high for 3-4 hours. Once it’s cooked through, shred and allow to cool.
While it’s cooling, make the dressing. This recipe makes a small serving but can easily be doubled to your liking. Combine:
1/2 cup mayo
1 tbs white vinegar
1 tsp black pepper
1/2 onion diced
1 stalk celery sliced thin
2 tsp curry powder
Combine with shredded chicken and refrigerate - it’s better after a day.