Elaine Walker, Main Dish Salads, Poultry, Salads, Slow Cooker

Grape Pecan Chicken Salad

2 lbs chicken boneless chicken thighs
1 can beef broth
1/2 t. Bell’s seasoning
red grapes, seedless, quartered
chopped pecans
mayonnaise
brown mustard
Worcestershire sauce

In a slow cooker, put chicken, beef broth, Bell’s seasoning. Add water to cover. Cook on low for 8 hours. Remove chicken and cool in refrigerator.

When chicken is cool, chop and set aside.
In large bowl, add rest of ingredients in measures to suit your taste.