the baker upstairs: slow cooker chicken caesar sandwiches

5.03.2012

slow cooker chicken caesar sandwiches

Yum


After making the greatest french bread rolls ever, I needed something wonderful to top them, and decided to try out these chicken caesar sandwiches. The verdict is mixed. Geoff said they were the best sandwiches ever and was only disappointed that I didn't make two for him. Both of my girls ate theirs, Elizabeth even going as far as to lick her high chair tray. And I have to say, my sandwich was pretty tasty. Still, there was just something a little off about it to me. (Maybe it was that I had to scrape all the nasty chicken fat off the cooked thighs.) I'm planning to make it again with chicken breasts and see if I like it better. I think part of the problem also was that between using chicken thighs, bottled caesar dressing, and parmesan cheese, the chicken ended up being too salty. It's a great idea, though, and one that is certainly worth perfecting to my taste! I'm sure I'll be back again with round two.

Slow Cooker Chicken Caesar Sandwiches
The Girl Who Ate Everything

2 pounds boneless skinless chicken thighs
1/2 to 1 cup of your favorite Caesar dressing (I like Cardini's and Brianna's Asiago Caesar)
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
2 cups shredded romaine lettuce
12 slider buns or 4-6 regular sized hamburger buns

Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours. 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.
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