I tried an experiment the other day by creating picked chicken in a slow cooker. It turned out okay as a foodstuff, but I think it lends itself to chicken salad better.
Ingredients
2-3 chicken breasts
1-2 jars of leftover pickle juice ~ I recommend Claussen
Cracked black pepper
Cayenne pepper
Garlic powder
Dried thyme
Mayonnaise
Process
Take two to three chicken breasts and put them in a slow cooker with leftover pickle juice that you've saved.
You might wonder why I keep pickle juice in my fridge, particularly the Claussen variety. Pro Tip: It's an outstanding addition to any Bloody Mary.
Place the chicken breasts in the slow cooker with the pickle juice and cook it on slow for 6-8 hours. Then shred the chicken breast in the pickle brine. Drain the shredded chicken and use however much of the brine you want.
In a large bowl mix the shredded chicken, mayo, and seasonings. Slather it on some good bread and make a sandwich.
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