This is a great sandwich for these summer months! The key is buying a Caesar dressing that is refrigerated; less preservatives and more deliciousness. These are really good leftover when they are cold too.
Level 1: Slow cooker simplicity
Servings: 4
Ingredients:
2 pounds boneless skinless chicken thighs or breasts
1/2 to 1 cup of your favorite Caesar dressing
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (if you don’t have fresh use around 2 teaspoons of dried parsley)
1/2 teaspoon ground pepper
onion powder, garlic powder, celery seed, to taste
1-2 cups shredded romaine lettuce
12 slider buns or 4-6 regular sized hamburger buns
1. Place chicken in a 3-4 quart slow cooker with 1 cup of water or low sodium chicken stock. Spice with pepper, parsley, onion powder, garlic powder, and celery seed. I spice according to eyesight, but with the celery seed I only do about 5 shakes. I also add some sliced or diced or even half an onion to the mix if I have one on hand. Stir gently to mix spices around. I flip the breasts twice to make sure they get part of the mixture to help prevent sticking to the bottom. Cover and cook on low heat for 3.5-4.5 hours.
2. Remove chicken from cooker using a slotted spoon and drain the
water from the slow cooker. Place chicken on a cutting board and pull
chicken into shreds, discarding any fat.
3. Place chicken back in the cooker and pour dressing, Parmesan
cheese, and (if spices came off with water) some pepper and very light garlic powder. By the time I was done I only used about 1/2
cup of dressing but you make need more if you have more chicken. Stir
until mixed evenly. Cover and cook on high heat for 30 minutes or until
mixture is hot.
4. Spoon 1/4 cup mixture onto each slider bun if you are making
sliders or more for regular sized buns. Top with extra shredded
Parmesan cheese and lettuce to serve (we also added a little bit of
dressing on on the buns).
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