Slow Cooker Chicken Caesar Sandwiches
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Slow Cooker Chicken Caesar Sandwiches
Description
The recipe starts by slow cooking chicken thighs or boneless skinless breasts in water or broth until tender, shredding the meat afterwards to create a moist base for the sandwiches. The shredded chicken is then mixed with Caesar dressing, shredded Parmesan cheese, fresh parsley, and black pepper inside the slow cooker and heated until warmed through, melding the flavors.
The combination results in a savory, creamy chicken filling accented by the sharpness of Parmesan and the fresh herbal note from parsley. Serving the filling on slider buns or regular hamburger buns with shredded romaine lettuce provides a crisp contrast to the tender chicken.
This recipe accommodates substitutions such as using rotisserie chicken for faster prep or adjusting the cooking time depending on the chicken cut to prevent dryness. It also suggests cooking breasts for a shorter time as they tend to dry out on extended cooking.
Ingredients
- 2 pounds chicken thigh or boneless skinless breasts - see Notes, boneless, skinless
- 1/2 to 1 /2 to 1 cup caesar dressing I like Cardini's and Brianna's Asiago Caesar, your favorite
- 1/2 /2 cup Parmesan Cheese shredded
- 1/4 /4 cup parsley if you don't have fresh use around 2 teaspoons of dried parsley, fresh chopped
- 1/2 /2 teaspoon black pepper ground
- 2 cups romaine lettuce shredded
- 12 slider buns or 4-6 regular sized hamburger buns
Instructions
- 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
- Chicken thighs yield a moister sandwich filling; if using breasts, reduce cooking time to avoid dryness.
- Rotisserie chicken can be used as a shortcut instead of cooking from raw in the slow cooker.
User Reviews
Overall Rating
4.7
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