I’m not a big fan of chicken breasts. They are dry and tasteless. But… I can’t resist when they’re BOGO at the grocery store… Just such a good deal I can’t pass up. I can’t justify spending $6 on a pack of chicken thighs when I can get 2 packs of chicken breasts for $7. So I give in and buy them.

So what do you do with these nasty things?

Well you could halve them into cutlets and make my Creamy Swiss Chicken. Or you can prepare some of the most delicious chicken salad you’ll ever taste…

You will need an instant pot, or a slow cooker or crock pot (I use the Fagor combined pressure/slow cooker), and:

  • A pound or two of skinless chicken breast (bones optional but easier without)
  • 1 TBSP coconut oil
  • 2 TBSP grass-fed butter
  • Pink Salt and Black pepper
  • garlic and onion powder
  • 2 tsp dried tarragon
  • 1 tsp dried green onions
  • 4-8 TBSP of Mayo (no sugar-added, such as Duke’s)
  • Water
  1. Turn the slow cooker on to “brown” and melt the coconut oil
  2. Coat the chicken breasts in salt, pepper, garlic and onion powder, and brown on each side for 30-60 seconds
  3. Throw in the butter
  4. Add enough water to cover the chicken breasts
  5. Add 1 tsp of the tarragon
  6. Slow cook on low for 6 hours
  7. Remove only chicken (not any broth) from the pot. Put into a large bowl and shred. You can do this really easily using an electronic hand mixer, or if you don’t wanna use that just use a fork. It should pull apart nicely (well as nice as chicken breast can…). If you had bones in, debone them now. If making a chicken broth, return bones to pan and continue that separate recipe.
  8. Take a tablespoon or two at a time of the chicken broth that is in the crock pot, and pour over the chicken that is in the mixing bowl. Stir. Continue to do this with more chicken broth until it seems to no longer be soaking up the liquid. This is the key step to preventing the chicken salad from being nasty dry without adding 2 gallons of mayo.
  9. Stir in the mayo.
  10. Add the other tsp of dried tarragon, the tsp of dried green onions, and a little more salt and pepper to taste. Stir.
  11. Let this cool and sit in the fridge overnight or for at least 8 hours. It will be delectable in the morning.

After step 8, if not continuing on with a bone broth, you can remove this liquid and drink it as a chicken soup. It tastes really similar to a chicken noodle soup minus the noodles.

You can eat this chicken salad plain, add it on top of a bed of lettuce, or make a hamwich!