Package of boneless skinless chicken breast or tenderloins
2 medium cucumbers or you could use celery if you like that better
1 teaspoon of Worchestershire Sauce
1 Teaspoon of Lemon juice
Low fat Mayo (I use the Reduced fat Mayo with Olive Oil)
Thaw the chicken the night before.
The next morning open the chicken and season it to taste with the garlic powder, black pepper, onion powder, and seasoning salt.
Then place the chicken in your crockpot by itself. DO NOT ADD ANYTHING WITH THE CHICKEN. THE CHICKEN WILL MAKE IT'S OWN JUICES AS IT COOKS.
Turn your crockpot on LOW and cook the chicken about 7 hours at minimum. You can go as much as 8 hours.
When the chicken is done, take it out and using a fork shred the chicken and place it into a bowl.
Place the bowl of chicken into the fridge and chill it for about half an hour.
Then remove the chicken from the fridge and peel and chop up your cucumbers and add it to your chicken.
Add in your worchestershire sauce and your lemon juice.
Then just add your mayo. You want to make this of course into a chicken salad, so just add enough mayo until you get the right consistancy that you prefer.
Serve on some whole wheat bread for sandwiches with some sliced tomato & you have yourself a delicious meal!