Crockpot Shredded Caesar Chicken Sandwich Lunch Date

On Saturday afternoon, I had my friend Lisa over for a little lunch date.  I had been wanting to try a crock pot shredded caesar chicken recipe from the blog ‘Chef in Training’, link {here}.


The recipe was beyond easy and turned out way better than I expected. I could make this stuff every week.

2 pounds boneless skinless chicken thighs or breasts (I used 4 Chicken Breasts)
1/2 to 1 cup of your favorite Caesar dressing (I used Ken’s Creamy Caesar)
1/2 cup shredded Parmesan cheese (I used grated)
1/4 cup fresh chopped parsley or 2 teaspoons of dried parsley (I used fresh)
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce
12 slider buns or 4-6 regular sized hamburger buns (I used White Kaiser rolls)
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. (I used 3 1/2 cups)
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. (To shred, I used two forks)
Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. 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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To accompany the sandwiches I made sweet potato fries.  I cut into strips 2 large sweet potatoes. (where I almost cut off my finger, but still managed to come down on my finger nail pretty bad).  I tossed in olive oil, salt and pepper and spread out on a cookie sheet.

Cooked 17 mins at 425, then flipped for another 15 mins give or take.

I served with ketchup. Yum!

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For a little appetizer I made sauteed zucchini rolls filled with herbed goat cheese and kalamata olives.  The zucchini was actually supposed to be grilled (which would have definitely been better) but i sliced vertically very thin and lightly sauteed in a skillet and patted dry and set aside.

I then put the goat cheese, some chopped basil and oregano, lime juice and minced kalamata olives together and stirred.  

I then spread the filling in the middle of each zucchini strip, rolled and held together with a tooth pick.  I served cold.


Lisa showed up with my favorite Riesling wine and we had a great time catching up.  What a nice little Saturday lunch.

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  • Reply Curvaceous Goddess Tuesday, May 7, 2013 at 3:20 pm

    Love you! I loved this lunch date and the food so much I made it for Gene recently and he loved it!!! xoxo

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