Slow Cooker Chicken Caesar Sandwiches

Are you ready for the easiest dinner ever made? Prepare to be amazed. My sister and I tried this recipe last week and you bet your bottom dollar we are making it again this week! Say hello to slow cooker chicken Caesar sandwiches.

 

 

 

Slow Cooker Chicken Caesar Sandwiches

4 boneless, skinless chicken breasts

1 cup Caesar dressing

1/2 cup Parmesan, shredded

1 tablespoon dried parsley

2 teaspoons pepper

2 cups romaine lettuce, shredded

Hamburger buns

 

 

Arrange chicken breasts in a single layer in base of slow cooker. Pour ½ cup water into basin and cook on low for 3-4 hours. Remove chicken from slow cooker and shred with two forks. Drain water from crock pot. Return chicken to basin and stir in caesar dressing, parmesan, parsley, and pepper. Cook on low for 30 minutes. Remove and serve on buns with romaine.

Crockpot Italian Chicken & Breadsticks

Wow. Today my unhealthy addiction to carbs has greatly deepened. My sister and I typically crockpot it up on Sundays, and today we tried crockpot Italian chicken with taste-a-like Olive Garden breadsticks. This stuff isn't just yummy, it's yum-OH!



Crockpot Italian Chicken & Breadsticks

Italian Crockpot Chicken

4 boneless, skinless chicken breasts
1 packet Italian dressing seasoning
1 8-oz cream cheese (I use a little less)
1 can cream of chicken soup

Layer ingredients in the crockpot and cover with tinfoil. Top with crockpot lid and cook on low for 4 hours. Serve over pasta (I use rotini).

Olive Garden Breadsticks

1.5 cups warm water
1 packet active dry yeast
4 1/4 cups flour
2 T. unsalted butter, melted
1/2 cup margarine
2 T. sugar
1 T. salt
2 tsp. garlic powder
Parsley flakes

In a large bowl, dissolve sugar and yeast in warm water and allow to sit for 10 minutes, covered. Mixture should be frothy.

 

In a separate bowl, combine flour and salt. Add to yeast mixture. Add melted butter. Mix with paddle attachment of stand mixer or wooden spoon until fully combined. Knead dough for a few minutes just until dough is smooth. Do not overknead!

 

Grease a cookie sheet. Pull off pieces of dough and roll out into strips. Cover the dough and let sit in a warm place for 45 minutes to an hour. Preheat your oven to 400 degrees F and slide in the bread sticks.

 

In microwave, combine the following: 1 stick unsalted butter (or 1/2 cup margarine), 2 teaspoons garlic powder, and 1 teaspoon salt. After bread sticks have cooked for 6 or 7 minutes, brush the bread sticks with half the butter mixture. Then continue to bake for 5-8 more minutes.

 

Immediately upon removal from the oven, brush the other half of the butter on the sticks. Allow to cool for a few minutes before eating. Enjoy!

          

Crockpot Chicken Tacos & Homemade Tortillas

Can I just say how much I love cooking with a crockpot? Seriously! You just throw a bunch of ingredients in a pot, forget about it for several hours, and then POW! An insanely delicious meal is ready to enjoy. As of late, I have been obsessed with crockpot chicken tacos layered in homemade tortillas.  Read below for the recipe and let me know if you enjoy it just as much as I do!  

Crockpot Chicken Tacos

1 envelope taco seasoning
6 pieces boneless, skinless chicken breasts
1 16-ounce jar salsa

Dump everything into a crockpot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cover with tinfoil and top with crockpot lid. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork. Serve with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream.

Soft Flour Tortillas

3 c. flour

1 1/2 tsp salt

2 tsp. baking powder

3/4 c. shortening

3/4 c. very hot water

 

In a large mixing bowl, mix the flour, salt, and baking powder . Cut in the shortening with your fingers or pastry cutter until the flour is crumbly. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead for a few minutes until smooth and elastic. Place in bowl, cover with a slightly damp dishtowel and let sit for an hour. Divide the dough into 5-6 equal pieces and roll each piece into a ball (if you are making soft taco sized tortillas, divide it into 10-12 pieces).

 

Preheat a large skillet or pan to medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla (if you want it perfectly round, get a large round plate or serving platter, flip it upside down over the dough and cut out the circle). Place into the hot skillet, and cook until bubbly, golden, and no appearance of doughy-ness, about 1 minute (DON'T OVERCOOK.. remember these are supposed to be soft flour tortillas, you don't want them to be crispy); flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer or on a large plate, covering with a slightly damp towel. Repeat with remaining dough.