slow cooker chicken caesar sandwiches.

it’s been thirty seven years since i’ve posted a recipe. i need to get on the ball! here’s one for you today.. i will try to be better. after all, that is one thing on my summer bucket list.

i LOVE using my slow cooker (crock pot, whatever you want to call it) but most of my slow cooker recipes are better for cooler weather. and, since it’s mid-july and temps are in the 90s (or even 100s!) lately, a hot stew or steamy soup just won’t fit the bill for dinner. however, my friend mandy shared a great summer slow cooker recipe with me the other day and it was a HUGE hit!

[pinit]
slow cooker chicken caesar sandwiches 

makes four servings
prep time: 10 minutes, total cook time: 3-5 hours

ingredients:

• 12 oz boneless, skinless chicken breasts (this is about two large breasts)
• 1 quart (4 cups) low sodium chicken broth
• 12 oz (3/4 cup) caesar dressing
• 4 oz (1/2 cup) parmesan cheese, shaved (or see the blend i used below)
• 2 oz (1/4 cup) fresh parsley, chopped
• fresh cracked pepper & sea salt, to taste (i did about 1/2 tsp of each)
• 1 small heart of romaine lettuce, chopped
• 1 avocado, sliced
• 2 vine-ripe tomatoes, sliced
• 4 whole wheat deli rolls, halved
• extra dressing and cheese, if desired

directions:

1. place chicken breasts and broth in slow cooker, cover and cook on high 2.5 hours or low 4.5 hours, until chicken has cooked through.
2. remove cooked chicken from broth, discard broth, and shred chicken with two forks (or using a vitamix or kitchen aid.)
3. place chicken back in the slow cooker and add dressing, cheese, parsley, salt, and pepper. stir to combine.
4. cook on low for an additional 30 minutes.
5. meanwhile, prep the lettuce, avocado, and tomatoes.
6. toast deli rolls, if desired, and spread a thin layer of dressing on each side of the roll.
7. top with 1/4 of chicken mixture, lettuce leaves, and tomato and avocado slices. garnish with additional cheese, salt, and pepper if you’d like.

step-by-step photo tutorial

place chicken breasts and broth in slow cooker, cover and cook on high 2.5 hours or low 4.5 hours, until chicken has cooked through.

remove cooked chicken from broth, discard broth, and shred chicken with two forks (or using a vitamix or kitchen aid.)

place chicken back in the slow cooker and add dressing, cheese, parsley, salt, and pepper.

stir to combine.

cook on low for an additional 30 minutes.

meanwhile, prep the lettuce, avocado, and tomatoes.

toast deli rolls, if desired, and spread a thin layer of dressing on each side of the roll. top with 1/4 of chicken mixture, lettuce leaves, and tomato and avocado slices. garnish with additional cheese, salt, and pepper if you’d like.

enjoy!

the nutritional stats will obviously vary depending on what dressing and rolls you use, but here are the numbers i came up with using the ingredients in the photos:

maybe a little high in sodium, so just drink a big glass of water with it, ha. i, personally, drink a gallon of water a day and too much sodium isn’t an issue for me.

if you are watching your fat intake or are doing body for life, you could skip the avocado.. but, really, why would you ever want to?! avocado is by far my favorite healthy fat. it even beats peanut butter.

i loved the contrast of the warm chicken and warm, toasted bun with the cool, crisp lettuce. it’s a great summer meal because it’s warm, but not too warm.

marshall added some horseradish mustard to his—it made for a tasty zing!

we actually had NO leftovers after i made these. i legit went to the slow cooker and ate a bunch more of the chicken straight from the pot with a fork. it is so good—it would be great on a salad or in a wrap, too!

thanks for the recipe, mandy. this one will be a repeat at our house, for sure!

Qs~

1. what is your favorite summer meal?

2. what is your favorite healthy fat?

xo. janetha g.