Slow Cooker Chicken Caesar Sandwiches
Slow Cooker Chicken Caesar Sandwiches are my favorite recipe to feed a crowd. I'm always looking for the best slow cooker chicken recipes where you can just throw the chicken in the crockpot and come back to a delicious healthy dinner. These can also be made in the Instant Pot! Author: Christy Denney Recipe Type: American Total Time: 4 hours 10 minutes
Prep time:
Cook time:
Yield: ["6","6 servings"]
Serving size: 6
Calories per serving: 350
Ingredients:
Cook time:
Yield: ["6","6 servings"]
Serving size: 6
Calories per serving: 350
2 pounds boneless, skinless chicken breasts, (or boneless skinless breasts - see Notes)
1 cup Brianna's Asiago Caesar Dressing
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley or 2 teaspoons of dried parsley
1/2 teaspoon ground pepper
2 cups shredded Romaine lettuce
6 hamburger buns or 12 slider buns
Directions:
Place chicken in a 4 quart slow cooker with 1-2 cups of water or chicken broth, cover and cook on low heat for 4-6 hours. If using breasts cook for 3-4 hours. If you have extra Caesar dressing throw some in with the chicken.
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.
Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so 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.
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.
Instant Pot instructions: Add chicken thighs and about 1 cup of water or chicken broth to the Instant Pot. Bring up to pressure and cook for 8 minutes. Let pressure release naturally. Drain the liquid from the pot and proceed to Step 3.
Notes:
Thighs are more moist but you can use breasts just make sure to cook them for less time as they tend to dry out.You could also just used rotisserie chicken in a hurry instead of slow cooking the chicken.
Source: the-girl-who-ate-everything.com
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.
Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so 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.
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.
Instant Pot instructions: Add chicken thighs and about 1 cup of water or chicken broth to the Instant Pot. Bring up to pressure and cook for 8 minutes. Let pressure release naturally. Drain the liquid from the pot and proceed to Step 3.
Notes:
Thighs are more moist but you can use breasts just make sure to cook them for less time as they tend to dry out.You could also just used rotisserie chicken in a hurry instead of slow cooking the chicken.
Source: the-girl-who-ate-everything.com