Slowly Cooked And Savory: Chicken Caesar Sandwiches
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Last Sunday was my church’s monthly potluck dinner and I decided to take a large crock-full of this tasty chicken Caesar meat to the event. I bought a few bags of buns and laid them out next to the slow cooker. I placed a small dish of shredded parmesan cheese next to the other foods and people could sprinkle it onto their sandwiches. This meal was a real hit with my church family.
I am so glad that I made a large pot of this chicken meat because everyone was going back for seconds.
Ingredients:
Chicken
1 1/2 pounds boneless, skinless chicken breasts
2 tablespoons water
1 teaspoon Morton kosher salt
1/2 teaspoon McCormick garlic powder
1/8 teaspoon black pepper
Dressing
2 5.3-ounce containers nonfat plain Greek yogurt (or about a scant 1 1/4 cups)
1/2 cup Kraft Parmesan cheese
2 tablespoons fresh lemon juice
1 1/2 tablespoons smooth Dijon mustard
1 tablespoon Bragg’s apple cider vinegar
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/16 teaspoon black pepper
For Serving
1/3 cup chopped parsley
1/4 cup Parmesan cheese
Whole wheat buns or whole wheat pita pockets
Romaine lettuce
Additional Parmesan cheese, if desired
Instructions:
Place chicken in slow cooker and add water.
Sprinkle 1 teaspoon salt, ½ teaspoon garlic powder, and ⅛ teaspoon black pepper on chicken.
Cook for 4-5 hours on high, or 5-6 hours on low, until chicken is thoroughly cooked but still moist and fall-apart tender. (See note.)
Meanwhile, stir together Greek yogurt, ½ cup Parmesan cheese, lemon juice, Dijon mustard, vinegar, soy sauce, ½ teaspoon garlic powder, ½ teaspoon salt, and 1/16 teaspoon pepper. Mix until all ingredients are thoroughly combined. (You can make the dressing ahead of time and cover and refrigerate it until needed.)
Near the end of cooking (and preferably about 30 minutes before serving), check chicken to be sure it’s fully cooked and then shred cooked chicken (using two forks). Stir reserved Caesar dressing into chicken in crock pot, and then continue cooking for about 30 minutes more, to allow flavors to meld. (See note.)
Immediately before serving, stir in fresh parsley and remaining ¼ cup Parmesan cheese.
Serve on whole wheat buns or in whole wheat pita pockets with Romaine lettuce, and garnish with additional Parmesan cheese, if desired.
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Quick Tip: This recipe is very easy to double when feeding a crowd.