2 lg. chicken breasts
6-8 chicken thighs
4 lg. stalks finely chopped celery
2 tbsp. pimento chopped (optional)
6 heaping tbsp. Mt. Olive sweet cube pickles
4 heaping tbsp. mayonnaise
Salt and pepper to taste

Cover chicken with water and cook in crock pot until meat is ready to fall off bones. Remove and cool 10-15 minutes. Remove skin and debone.

Transfer chicken to a large mixing bowl. Add all ingredients except salt and pepper. Use a potato masher to reduce mixture to chicken salad texture. Salt and pepper to taste. Add more mayonnaise if mixture is too dry. Refrigerate overnight.

Makes great chicken salad sandwiches. Also good scooped on lettuce leaf or served with crackers.