Place chicken thighs into slow cooker and add chicken broth. Sprinkle salt, pepper, and garlic powder over surface of chicken. Cook on low for 8 hours, or on high for 4 if you’re in a bit of a rush. When chicken is done cooking, drain liquid and shred chicken with a couple of forks.
Place cooked, shredded chicken thighs in a large bowl and mix with Duke’s Mayonnaise & roughly chopped cashews until well combined.
Use ice cream scoop to scoop out approximately 10, 2.5 ounce scoops of chicken salad and keep in refrigerator for up to 5 days.
Great recipe for a low carb or keto diet. Makes 10 servings.