Great recipe to use leftovers from a whole roasted chicken, fresh pineapples, and pecan all in a sour cream and mayo base. Pineapple chicken salad sandwiches are the best lunch entrée.
Place 4-5 pound whole chicken with 1 cup chicken broth in a slow cooker. Set to high for 6 hours. Be sure to remove the inside pouch and any plastic pieces.
When cooked, tear off all white and dark chicken and place in a large bowl. Do not add skin or broth.
Add 1 cup pecans, 20 oz pineapple, and shredded 2 medium carrots to chicken bowl and set aside.
In another bowl combine 8 oz. mayonnaise, 8 oz. sour cream, 1 tbsp Worcestershire sauce, 1 tsp. garlic powder, and salt to taste. Add mixture to chicken bowl and mix well. Add more sour cream and mayo if your mixture is too dry.
Cover and let sit in refrigerator for at least one hour. Add to bread, crackers, pita, or eat plain and enjoy.