Slow Cooker Chicken Cesar (and Ranch) Sandwiches
Servings
6
Cook Time
6Hours (Low) or 3 (High)
Servings
6
Cook Time
6Hours (Low) or 3 (High)
Ingredients
Instructions
  1. Before using your slow cooker make sure you either use an insert or spray it with a non-stick spray. I usually spray and always add in a tad/touch of EVOO. If you spray, coat well.
  2. Place your chicken thighs in the slow cooker and pour the broth over. I made sure all were dipped in the broth and spread out and around (depending on the size of your cooker).
  3. Add in 1 cup of Cesar dressing. I mixed it around – spreading on all of the thighs and coating them. Then I placed the lid on my slow cooker.
  4. I was not going to be home and I wanted this ready after we got in from school. So I chose to use LOW heat. I wanted the chicken to cook all day long for 6 to 7 hours and basically fall apart when I went to remove them later in the day so they would shred/cut easily.
  5. About 6.5 hours later I took the chicken thighs out and placed them on a large plate (they were falling apart so I used a slotted spoon to retrieve some. It was super easy to shred the chicken just using my fork. I did go back over a little with a knife as I didn’t want any large shredded pieces that my daughter could choke on.
  6. I used a ladle and removed the broth mixture from the slow cooker. You can pour it out if it is easier for you. I then put all the chicken back into the slow cooker and added the fresh ground pepper. I didn’t measure this – I just do it by sight and mix it around and felt good with the amount I had. I did take a little bite and it was delicious and not too hot from the pepper – just a enough to get a bit of a boost from. If you want to add any other spices, feel free to do so. Or add some salt at the beginning – I don’t normally as I don’t do a lot with salt and some of that depends on which broth I’m using. In this recipe I did not add extra salt at the beginning or end.
  7. Next it’s time for the remaining 1 Cup of Cesar dressing. Oops. I didn’t have enough! I used what I had of the Cesar dressing and then I pulled out my Ranch dressing and used it. I would say I basically used 1 cup of Cesar and 1 cup of Ranch. I was not disappointed at all – it tasted great! My daughter loved it. Anyway, after adding in the Ranch I stirred it all together in the slow cooker and then placed the lid back on. I turned the temperature up to high and I let it cook about 20 more minutes. You can do 30 minutes to 40 minutes if you feel it is needed. If you’re wanting to stay on low heat then I would do a minimum of 45 minutes and a max of an hour to no more than an hour and 15 minutes. You just want to make sure your mixture is hot or very warm. If you’re not serving right away you may want it really hot and since we were eating straight away I wanted mine just really warm.
  8. I had some extra-large rolls that I had picked up looking for some Kaiser buns. I had bought for a different recipe but they worked find for this – a wee bit big especially since I don’t at a lot of bread but they were nice and fresh and oh so soft. You can broil them a little with some butter if you’d like or be like me and just warm them quickly in the microwave (lol) and then scoop out the chicken onto the bottom roll. Then add some lettuce (if you want – you don’t have to) and place the top roll and enjoy!
  9. We had leftovers as I mentioned above. I made a couple sandwiches for my mom and one for my daughter. She wanted croissants by-the-way (oh well) and she took half the next day. I took the chicken that was still left and placed in a container and put in the fridge. The next day I heated mine up (I could have eaten it cold but I love it warm) and scooped it onto some lettuce and had that for dinner. Super simple. Super easy. Super yummy!