salt and pepper to tastewe used about ½ teaspoon of each
1teaspoondried tarragon
8ouncescream cheese
¼cupGreek yogurtor sour cream
1cupdiced celery
1cupslivered almonds
1 cupcranberries, optionalleave out to make even lower-carb
Instructions
Spray the inside of the slow cooker with cooking spray.
Season chicken breast with salt and pepper and place in slow cooker.
Sprinkle tarragon over the top of the chicken.
Cut cream cheese into cubes and place on top of chicken.
Cover slow cooker and cook on high for 3-4 hours or on low for 6-8 hours.
Open slow cooker and shred chicken with two forks, mixing in melted cream cheese.
Remove chicken base to serving dish, if desired.
Stir in Greek yogurt, celery, almonds and cranberries, if using.
Serve in lettuce cups, on bread with crackers or in a wrap.
Video
Notes
You'll find more expert tips and step-by-step pictures above!Storage and ReheatingThis recipe may be served warm or cold.
Store - Place leftovers in an airtight storage container in the refrigerator for up to 3 days.
Serve Cold - Chicken salad is traditionally served cold.
Serve Warm - Heat leftovers in a skillet over medium-high heat until hot. You can also reheat this dish in the microwave until warmed through, which will only take a few minutes.
Freeze - Leftovers may be frozen in an airtight storage container or resealable plastic bag, with excess air removed. Store up to 2 months for best quality. May be microwaved from frozen or defrosted overnight in the refrigerator and then warmed. It's best to freeze only the creamy chicken portion and stir everything else in just before serving.