Wednesday, November 9, 2011
Sweet Treats and More
2 lbs. boneless, skinless chicken thighs (I highly recommend using the thighs, instead of breasts)
1 bottle (12-ounces) favorite Caesar dressing
1/2 cup shredded Parmesan cheese
1/4 cup chopped fresh parsley
1/2 tsp. ground pepper
2 cups shredded Romaine lettuce
8 hamburger buns, toasted
Directions: Without adding any liquid or spices, place chicken thighs in a 3-4 quart slow cooker. (I put mine in partially frozen) Cover and cook on LOW heat for 6-7 hours.
Drain any accumulated liquid from crockpot and shred chicken with a sturdy spoon or fork. Pour in 1/2 bottle of dressing, Parmesan cheese, parsley, and pepper. Stir together until evenly mixed. Continue to add dressing until desired moistness level has been reached (for me it was about 3/4 bottle).
Cover and cook on HIGH for 20-30 minutes or until mixture is hot. (NOTE: I skipped this final heating time completely and just served them warm. ) Meanwhile toast the buns, if desired. Spoon 1/4 cup chicken mixture over toasted buns. Add lettuce and any other desired toppings. Serve immediately.
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