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Instructions |
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Spray 3 1/2- to 4-quart slow cooker with
cooking spray. Mix chicken thighs, chicken
broth and 1 cup of the Caesar dressing in slow
cooker. Cover; cook on Low heat setting 5 1/2
to 6 hours or on High heat setting 3 to 4 hours
or until chicken is tender and shreds easily
with a fork.
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Transfer chicken to cutting board. Shred
chicken with 2 forks. Drain remaining liquid
from slow cooker; return shredded chicken to
slow cooker along with remaining 1 cup Caesar
dressing and the pepper. Cover; cook on High
heat setting about 30 minutes or until mixture
is hot.
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Spoon chicken mixture onto bottom halves of rolls.
Top each with a lettuce leaf, followed by tops of
rolls.
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Freezer Directions- In gallon-size resealable
food-storage plastic bag, mix 1 cup of the
Caesar dressing and the broth. Add chicken
thighs to bag. Squeeze out any excess air, and
lay flat to freeze. To cook- Thaw chicken in
refrigerator overnight. Place in slow cooker;
continue as directed above.
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Originally Submitted
12/12/2014
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