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Slow-Cooker Chicken Caesar Sandwiches

  • Prep 20 min
  • Total 4 hr 20 min
  • Ingredients 7
  • Servings 8

Turn you favorite salad into a tasty chicken sandwich in a few easy steps with help from the slow cooker. MORE+ LESS-

Dorothy Kern
June 18, 2014


1 1/2
to 2 lb boneless skinless chicken breasts
cup Progresso™ reduced-sodium chicken broth (from 32-oz carton) or water
teaspoon salt
teaspoon pepper
can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated biscuits
to 1 cup Caesar dressing
to 4 leaves romaine lettuce, cut or broken into 8 pieces


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  • 1
    Place chicken in 3- to 4-quart slow cooker. Pour broth over top. Sprinkle with salt and pepper.
  • 2
    Cover; cook on High heat setting 4 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
  • 3
    About 45 minutes before chicken is done, bake biscuits as directed on can.
  • 4
    When chicken is done, place in bowl of stand mixer fitted with paddle attachment; mix on low speed until chicken is shredded. Or, shred chicken on plate using 2 forks; place chicken in bowl.
  • 5
    Add 2/3 cup dressing to chicken; stir to coat. If chicken soaks up dressing, add up to 1/3 cup more.
  • 6
    To make sandwiches, split warm biscuits. Place lettuce piece on each bottom half; top each with chicken. Cover with top halves of biscuits. Serve immediately.

Expert Tips

Leftover chicken is great to serve on salad for lunch the next day!

Don’t like Caesar dressing? No problem—use your favorite dressing or even barbecue sauce in its place.

Nutrition Information

No nutrition information available for this recipe

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