• We choose to use the slow cooker because for us it is easier. No one has to watch the slow cooker! That being said, I have included instructions for poaching your chicken breasts on your stove top as well. You never know. You might just need to know how to do it! Chicken thighs generally cook quicker, depending on their size, so I suggest checking them at just over the hour long mark for the first time in your slow cooker. After 20 minutes on your stovetop.

Slow Cooker Chicken Salad - Option 1

• First, you need to poach your chicken breasts. 
• Turn your slow cooker up to high.
• Spray your slow cooker with cooking spray.
• Pour chicken broth into your slow cooker. You can use water instead of chicken broth but I find the flavor of the chicken is better if poached in chicken broth. 

  My husband can't tell the difference. The decision is yours.
• Place chicken breasts side by side, on the bottom of your slow cooker.
• Cook covered for 1 ½ - 2 hours, or until chicken is done.
• Using a thermometer, check your chicken near the end of cooking to avoid dry or overcooked chicken.
• Remove the chicken when it reaches 165 degrees. Set chicken aside to rest and cool down. 
• Remove chicken from slow cooker into a medium sized bowl and shred with claws, two forks, your fingers or use a hand mixer on low speed.
• These claws are terrific and make shredding so much easier. If you have never seen a pair, check them out. Meat Shredder Claws Cheap and the exact pair I started with. If you use the tool frequently then I suggest a stronger and more comfortable pair. These Meat Claws are stainless steel, more expensive with more comfortable handles.
• Allow chicken to cool, usually about 15 minutes.
• Combine shredded chicken, celery, onions, peppers, salt, pepper, mayonnaise, and anything else you want to include, in a large bowl.
• Stir until well blended.
• Cover and chill at least 4 hours before serving.

Stove top Chicken Salad - Option 2

• First, you need to poach your chicken breasts.
• You can place chicken in a large skillet and add chicken broth. You can use water instead of chicken broth but I find the flavor of the chicken is better if poached in chicken broth. My husband can't tell the difference. The decision is yours.
• Cover and bring to a boil over medium-high heat.
• Reduce heat to medium low and simmer, covered for 30 minutes or until chicken is done.
• Using a thermometer, check your chicken near the end of cooking to avoid dry or overcooked chicken.
• Remove the chicken when it reaches 165 degrees. Set chicken aside to rest and cool down. 
• Remove chicken from skillet. 
• Meat Shredder Claws Cheap and the exact pair I started with. If you use the tool frequently then I suggest a stronger and more comfortable pair. These Meat Claws are stainless steel, more expensive with more comfortable handles.
• Shred in a medium bowl, and allow to cool.
• Add mayonnaise, desired options. 
• Refrigerate for 4 hours or until ready to serve.
• Enjoy!