Slow Cooker Chicken Caesar Salad Sandwiches
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This week of quick meals wraps up with a clever twist on a classic favorite—slow-cooker chicken Caesar salad sandwiches. All the familiar flavors of a Caesar salad are reimagined in sandwich form: tender shredded chicken, creamy dressing, nutty Parmesan, and crisp romaine, tucked into a warm, toasty roll. It’s the kind of comforting, savory bite that feels both familiar and refreshingly new.
To make it, chicken breasts simmer low and slow in water for about 8 hours, until they’re fall-apart tender. Once cooked, they’re shredded and tossed with Caesar dressing and a generous handful of freshly grated Parmesan cheese, infusing every piece with bold, tangy flavor. Pile the hot, seasoned chicken onto a buttered, toasted roll, add a crunchy leaf of romaine for freshness, and you’ve got a sandwich that satisfies like a salad but eats like comfort food.
It’s an easy, hands-off dinner that brings big flavor with minimal effort—and a fun way to end the week with something unexpected. Your family won’t miss the croutons when the golden roll brings that perfect crunch!
Ingredients for Slow Cooker Chicken Caesar Salad Sandwiches
- BONELESS SKINLESS CHICKEN THIGHS
- CAESAR DRESSING (I USED BRIANNA’S ASIAGO CAESAR)
- PARMESAN CHEESE
- FRESH PARSLEY OR DRIED PARSLEY
- PEPPER
- ROMAINE LETTUCE
- HOAGIE STYLE ROLLS OR BUNS
- BUTTER
Instructions for Slow Cooker Chicken Caesar Salad Sandwiches
Cook the Chicken – Place boneless, skinless chicken breasts in your slow cooker with 1 cup of water. Cover and cook on low for 4–6 hours, or until the chicken is tender and fully cooked.
Shred and Season – Remove the chicken from the slow cooker and shred it using two forks. Discard the cooking liquid, then return the shredded chicken to the slow cooker.
Add Flavor – Pour Caesar dressing over the chicken, then sprinkle in grated Parmesan cheese, chopped parsley, and a dash of black pepper. Stir until everything is well combined. Cover and cook for another 15 minutes, just until heated through and the flavors meld.
Toast the Rolls – While the chicken finishes warming, butter the inside of your sandwich rolls and place them under the broiler until golden and crisp. This adds the perfect crunch—just like croutons in a Caesar salad!
Assemble and Serve – To serve, layer a fresh piece of romaine lettuce on each toasted roll, then pile on the warm chicken mixture. Add extra Parmesan on top if you’d like, and enjoy every savory bite.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are slightly more tender and flavorful. Just adjust the cooking time—thighs typically take 4–5 hours on low, while breasts take 3–4 hours.
What kind of Caesar dressing works best?
A creamy, good-quality bottled Caesar dressing works great. If you have a homemade version you love, that’s even better! Cardini’s or Brianna’s are a popular store-bought option.
Can I make this recipe ahead of time?
Yes! You can cook and shred the chicken ahead, then refrigerate it. When ready to serve, reheat with the dressing and toppings in the slow cooker or on the stovetop.
What kind of buns should I use?
Brioche buns add a soft, slightly sweet touch, but sesame seed hamburger buns, sub rolls, or slider rolls work well, too. Toasting them adds a nice crunch.
Can I serve this without bread?
Definitely! Try it in a wrap, over a bed of romaine for a salad-style meal, or even in lettuce cups for a low-carb option.
How do I store leftovers?
Store leftover chicken mixture in an airtight container in the fridge for up to 4 days. Reheat gently before serving.
Can I freeze the chicken mixture?
Yes, the shredded chicken with dressing freezes well. Let it cool completely, then store it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
FOR MORE RECIPES LIKE THIS, TRY:
- Bowtie Chicken Caesar Salad
- Chicken Caesar Sandwiches
- Baked Creamy Caesar Chicken
- Creamy Italian Tricolor Pasta Salad
Slow Cooker Chicken Caesar Salad Sandwiches
Real Mom Kitchen
Ingredients
- 2 pounds boneless skinless chicken thighs
- ½ to 1 cup Caesar dressing I used Brianna’s Asiago Caesar
- ½ cup shredded Parmesan cheese
- ¼ cup fresh chopped parsley or 2 teaspoons of dried parsley
- pepper to taste
- 6 pieces romaine lettuce
- 6 hoagie style rolls or buns
- butter
- additional Parmesan cheese if desired
Instructions
- Place chicken in a slow cooker with 1 cup water.
- Cover and cook on low heat for 4-6 hours until chicken is fully cooked.
- Remove chicken from slow cooker and shred.
- Remove the water from the slow cooker.
- Return the chicken to the slow cooker and add the dressing, Parmesan cheese, parsley, and pepper over the top.
- Stir until well combined. Cover and cook for 15 more minutes or until heated through.
- Meanwhile, spread butter in the inside of the rolls and place under a broiler until toasted and golden brown.
- To serve top each roll with a piece of romaine, followed by the chicken mixture and addition Parmesan if desired.
