Slow Cooker Chicken Caesar Sandwiches

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Slow Cooker Chicken Caesar Sandwiches

Author: Rachel Schultz

Serves: 3-4

4 boneless, skinless chicken breasts
¾ cup Caesar dressing
½ cup Parmesan, shredded
1 tablespoon dried parsley
2 teaspoons pepper
Romaine leaves
Hamburger buns

Arrange chicken breasts in slow cooker
Pour ½ cup water over chicken and cook on low for 3-4 hours
Remove chicken from slow cooker and shred with two forks. Drain water
Return chicken to slow cooker and stir in Caesar dressing, Parmesan, parsley, and pepper
Cook on low for 30 minutes. Remove and serve on buns with romaine

Tip: Try lettuce wraps instead of a bun.
Tip: Serve with sweet potato fries and salad! Yum!!

Red Lobster Creamy Cajun Chicken

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Red Lobster Creamy Cajun Chicken

2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons Cajun seasoning
2 tablespoons butter
1-2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder (or fresh minced)
1/4 cup grated Parmesan/Romano cheese

Place chicken and Cajun seasoning in a bowl and toss to coat

In a large skillet over medium heat, saute' chicken in butter or margarine until chicken is tender, about 5 to 7 minutes

Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through

Pour over hot linguine and toss with Parmesan cheese

Tip: (Use wheat pasta, and half 1% milk and 1/2 whipping cream for  healthier recipe)

White Chicken Chili...

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What can I say? I had this for the first time today. If you want to keep it healthy, just forget the tortillas and shredded cheese when serving. This is good stuff!

1 medium onion; diced
4-6 boneless/skinless chicken breasts; cut into small pieces
1 large can chicken broth
1 packet Taco seasoning
2 small cans chopped green chilis
2 cans Cannellini beans
2 cans great northern beans
1 or 2 cans garbonzo beans
1 package frozen white shoepeg corn (or 2 cans) 
black pepper and hot sauce to taste :)

Saute onion and chicken breasts in vegetable or olive oil until chicken is fully cooked

In crockpot add:
Chicken and onion mixture
Taco seasoning and black pepper
Chicken broth (may need more depending on how liquidy you want it)
All cans of beans, with 1/2 of liquid in can
Corn
Green chilis

Cook on high for 4 hours
Serve with shredded cheese and/or tortilla chips

Crock Pot Chicken and Dumplings...

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4 skinless, boneless chicken breast halves
2 tablespoon butter
1 can condensed cream of chicken soup
1 can cream of mushroom soup
3/4 can low sodium chicken broth (approx)
1 onion, finely chopped
1 (or 2 if you want) tube refrigerator biscuits, flattened and cut into strips
Salt, pepper and garlic powder to taste

Season chicken to taste with salt, pepper and garlic powder

In crock pot: Cover chicken, butter, soup, and onion with broth. If you don't have enough broth to cover, use the whole can

Cook on high for 5 to 6 hours or low 8-9 hours.

Before the next step, remove chicken from crock pot and shred using two forks. Then, return chicken to crock pot...

Approx 90 minutes before serving, place biscuit dough strips in crock pot. (Make sure you push them down a bit in the broth so the flavors seep in)

Tip: Add carrot and celery chunks to the recipe for even more flavor

Chicken Or Shrimp Fried Rice...

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(ADD CHOPPED CHICKEN OR CHOPPED SHRIMP FOR COMPLETE MEAL)

3 cups cooked white rice
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
1tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

On medium high heat, heat the oil in a large skillet or wok

Add the peas carrots mix, onion and garlic. Stir fry until tender

Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled

Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated


Tip: Try adding green onion to the stir fry

Grilled Garlic Chicken Breast...

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4 skinless, boneless chicken breast halves
1/2 cup extra virgin olive oil
2 lemons, juiced or 4-6 TBSP bottled lemon juice
3-4 teaspoons crushed garlic (I always use more :))
1 1/2 teaspoons black pepper
1/3 teaspoon paprika
1/3 teaspoon cayenne pepper (optional)
1/3 teaspoon crushed red pepper (optional)
1 teaspoon salt (optional)

Cut 3 slits in each chicken breast to allow marinade to penetrate

Whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika (and optionals if you're adding them)

Place chicken in a large bowl, pour marinade over chicken, and refrigerate overnight

Preheat grill to medium

Grill chicken until meat is no longer pink and juices run clear.

Steak Dinner In The Crock Pot...

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Place 3/4 inch thick steak of your choice in crock pot

Sprinkle with pepper and your favor sauce or seasonings

Now, cover the steak with foil...

Place potatoes wrapped in foil on top of the steak

Now foil wrap some frozen corn on the cob and place it over the potatoes...

Cook on low for approx 6 hours.

Dinner is served :)

Tip: Not in the mood for steak? Substitute steak with pork (or chicken) and your fav barbeque sauce!

Tip: Before you foil up the potatoes -cut them in half and add a slice of onion, a dab of butter, and a pinch of salt and pepper. Oh my, my, my :)

Crock Pot Chicken and Biscuits...

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1     lb Boneless Skinless Chicken Breasts
2     TBSP butter
2     cans Cream of Chicken soup
1     can Chicken Broth
1     medium onion, diced
1     can peas (optional)
4     Large Flaky Refrigerator Biscuits (1/2 can)
       Black pepper to taste

Place thawed chicken in crock pot.
Add butter, cream of chicken soup,  pepper, broth and onions
Cook on high 4-6 hours (or low for 8 hours)
After chicken is cooked, cut each biscuit into quarters, and then quarter them again
Remove chicken and shred. Return chicken to crock pot and stir.
Add peas and stir again
Top with biscuits and continue to cook 30 mins to an hour longer (until the biscuits are done)

Chicken Spaghetti...

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If you liked my Chicken Rotele Recipe, then you're going to love Chicken Spaghetti. Why? Because it's easier, silly :) Enjoy...

2 cups cooked chicken
3 cups dry spaghetti (broken into 2 inch pieces)
2 cans cream of mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup diced green pepper
1/4 cup diced onion
1 4oz jar diced pimentos, drained
2 cups chicken broth
1/8 to 1/4 tsp Cayenne pepper
Salt and pepper to taste
1 cup grated sharp cheddar cheese

Cook spaghetti until al dente (do not overcook). Drain.

Combine spaghetti with remaining ingredients except the additional 1 c sharp cheddar

Place mixture in casserole pan and top with remaining cheddar cheese

Bake at 350 for 45 minutes! If cheese starts to brown more than you want --cover with foil.

Tip: Add a few canned or fresh mushrooms to the mix
Tip: Add rotele tomatoes to the mix
Tip: Add frozen peas to the mix
Tip: Cover and freeze BEFORE you bake. Save it for a lazy day meal :)

Black Beans, Chicken And Rice...

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2 tsp oil
1 cup uncooked regular long-grain white rice
1 1/2 tsp ground cumin
1 tsp chili powder
2 cups cubed cooked chicken
2 cups frozen bell pepper and onion stir-fry, coarsely chopped
1 can (15 oz) black beans, drained and rinsed
1 can (14 oz) chicken broth
2 tbsp water
1/2 cup shredded cheddar cheese (2 oz)

Heat oil over medium high heat
Cook and stir rice, cumin and chili powder in oil for approx 1 minute
Stir in all remaining ingredients (except cheese) and heat to a boil
Reduce heat: cover and simmer for 15 - 18 minutes (until liquid is absorbed and rice is tender), stirring occasionally

Remove skillet from heat.
Uncover and fluff mixture with fork
Sprinkle with cheddar cheese. Cover and let stand a few minutes until cheese is melted.
Serve!

Tip: Place a tomato wedge and fresh cilantro sprigs in the center of each plate for a nice presentation:)

Crockpot Taco Soup...

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3 FROZEN chicken breasts
1 envelope ranch dressing mix
1 envelope taco seasoning mix
1 medium onion, diced
1 can rotel tomoatoes
1 can black beans
1 can cannelli (or any white) beans
1 can kidney beans
1 can vegetarian baked beans
1 can kernel corn

Put everything in crockpot in order listed.
Do NOT rinse or drain beans & do NOT stir
Cook on low 6-8 hours
Take chicken out, shred with 2 forks.
Put chicken back in, stir, & serve.

Tip: When serving, garnish each bowl with a dollop of sour cream and a sprinkle of shredded cheddar cheese

Crockpot Chicken Over Pasta Or Rice...

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1 1/2 - 2 lb pack boneless chicken breasts
1 envelope Italian dry salad dressing mix (I use Good Seasons Cheese Garlic)
1 can (10 3/4 oz) Campbell's Condensed Golden Mushroom soup
1/4 cup butter or magarine
1  8oz tub cream cheese with chive and onion
1/2 cup water
Salt and pepper to taste
Your favorite pasta or rice

Wash and pat dry chicken; place in crockpot
Place all ingredients (minus rice or pasta) over chicken
Cook 6- 8 hours on low or 4-5 hours on high

Tip: 30 minutes before you're ready to serve, drain a can of mushrooms and add them to crock-pot
Tip: 30 minutes before serving, drain a can of peas and add them to crock-pot
Tip: Drop a dollop of sour cream in the crock-pot about 30 minutes before serving
Tip: Be creative! Forget the rice or pasta. Shred and stir the chicken before serving and serve over biscuits!

Roasted Rosemary Chicken...

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Roasted Rosemary Chicken is beyond wonderful. Just be patient and let it cook slow. Grab a book or something :)

4 Chicken legs with thighs (or however many you need)
Butter or margarine
Rosemary seasoning
Black Pepper to taste

Wash and pat chicken dry
Place chicken on baking sheet and pat/rub with butter or margarine
Sprinkle with Rosemary and pepper

Loosely cover with aluminum foil and bake for approx 1 1/2  hours at 300
Uncover, and bake at 325 for 30 minutes to brown and crisp it up!

Tip: Your poultry is going to want to fall off the bone when done, so be prepared!

Tip: Family not crazy about dark meat? Substitute whole chicken breasts.

Tip: When serving, Virginia Brand Vidalia Onion Vinegarette is the perfect compliment to this dish. It's an amazing dipping sauce.

Crockpot Chicken Soup...

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Say goodbye to standing over a hot stove all day just to make a pot of home made chicken soup. I never do that any more. This recipe is 10x easier and 50x tastier.  Honest.

Parboil the chicken (15 minutes), chop the veggies, and cook your pasta the night before. Then, pop the ingredients in the fridge so everything is ready for you in the morning. Feel free to double or even triple ingredients depending on the # of people or taste preferences. 

3 chicken breasts (parboiled)
2 cups carrots, sliced or chunks, however you prefer
2 cups celery, chopped or chunks...
2 cups onion, chopped or chunks...
1, 2, or even 3 cartons chicken broth (depending on whether you like a lot of broth or not)
Handful of parsley
Salt and pepper to taste
1/2 lb. cooked pasta (bowties, cartwheels, egg noodles) -no elbow macaroni. Just say no to elbows :)

Place all ingredients except the pasta in crockpot
Cook 5 or 6 hours on high or 8 hours or so on low, until veggies are tender


Approx 1/2 hour before you are ready to eat:
Remove chicken from crockpot, shred or chunk it, and return chicken to pot
Add cooked pasta to crockpot and stir
Taste -if you need to add more parsley, salt, or pepper ...now is the time
Place lid on crockpot and cook for approx 20 -30 minutes

Tip: When serving, have a shaker of Romano or Parmesan cheese ready for sprinkling on top of soup.

Tip: Also, If your guests are Mozzarella fans, they'll love drilling down to the bottom of their bowls for this little pleasure -place chunks of fresh Mozzarella in the bottom of the bowls! My. My. My. A cholesterol lovers dream :)

Tip: This recipe requires the carton(s) of chicken broth. If you substitute bullion cubes or chicken base, the end result is just not the same.

Chicken Reuben...

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Well, you all know we love a good dump and stir recipe around here. Who wouldn't? However, we get pretty excited over a melt in your mouth "throw it together in 2.5 seconds the night before and pop it in the oven the next day" kind of recipe, too! 


4 Whole boneless/skinless chicken breasts OR thighs**
1/4 tsp salt
1/8 tsp black pepper
1 can (16 oz) sauerkraut/drained (I buy it in the bag)
4 thinly sliced pieces of swiss cheese
1 1/4 cup bottled Thousand Island dressing (Kraft)

Place chicken in greased baking pan.  
Sprinkle with salt and pepper.
Place sauerkraut over chicken - top with Swiss cheese.
Pour dressing evenly over cheese.
Cover with foil and bake @ 325 for 1 1/2 hours.

Marcia C. Adams of Fort Wayne, Indiana took the top $10,000 prize in the National Chicken Cooking Contest in Dallas, Texas with this Chicken Reuben recipe.Try it and you'll see why!

Chicken Pot Pie...

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I haven't had anyone say they didn't like this Chicken Pot Pie recipe. The only advice I have is this: don't cheap out on the pie crust. Buy Pillsbury! Pillsbury Pie Crusts may cost a few pennies more, but they taste better and are much easier to work with.

1 lb. skinless, boneless chicken breast halves - cubed

1 cup sliced carrots

1 cup frozen green peas

1/2 cup sliced celery

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup milk

2 (9 inch) unbaked pie crusts

Preheat oven to 425 degrees F(220 degrees C.)

In a saucepan combine chicken, carrots, peas, and celery. Add water to cover and boil 15 minutes. Drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium low heat until thick. Remove from heat and set aside.

Place the chicken mixture in bottom pie crust, and pour hot liquid mixture over.

Cover with top crust, seal edges, and cut away excess dough. Make 4 or 5 little slits in the top to allow for steam to escape.

Bake for 30 - 35 minutes in preheated oven.

Cool 10 minutes before serving.

Chicken Rotele...

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All I can say about Chicken Rotele is this: all ages seem to love it (especially teens and young adults)...

So, get cooking and give Chicken Rotele a whirl. It's amazing.

3-4 Boneless chicken breasts
6 cups water
1 lb Velveeta Cheese
1 lb spaghetti (I use large bow ties)
2 cans diced tomatoes (I use 1 can regular & 1 can diced jalapeno)
1 can peas
1 onion
1 pepper
2 small cans mushrooms
1/2 stick margarine

Boil chicken in 6 cups water. When chicken is cooked - set aside, and use water that is left to cook the pasta.

Don’t drain pasta when it is done - leave it in water.

Fry onion, pepper and mushrooms in margarine till soft and add to pasta.

Cut chicken into cube size pieces and add to pasta.

Cube cheese, add to pasta and turn on low until cheese is melted.

Drain peas and add them along with tomatoes to pasta.

Add everything into a large lasagna pan.

Cover with foil and bake for 30 minutes - 350 oven.

Crockpot Chicken And Black Bean Quesadilla...

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Can it get any better than Crockpot Chicken And Black Bean Quesadilla? This recipe is super easy AND delicious to boot.

1/2 jar of salsa
1 can drained black beans
1 chopped onion
1 package taco seasoning
2 chicken breasts

Shredded cheddar cheese

Cook all ingredients (minus shredded cheddar) in crock pot all day. At the end of the day, fork it apart and put in Quesadilla shells. Top shells with cheese and bake @ 350 until cheese is melted.

Chicken Fried Chicken...

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Chicken Fried Chicken is  G-O-O-D. What more can I say other than grab your skillet and get frying!

30   saltine crackers
2     tablespoons all-purpose flour
2     tablespoons dry potato flakes
1     teaspoon seasoned salt
1/2  teaspoon ground black pepper
1     egg
1/4  cup vegetable oil
6     skinless, boneless chicken breast halves

Place crackers in a large resealable plastic bag. Seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag. Mix well.

Beat egg in a shallow dish or bowl. Heat oil in skillet over medium high heat.

Dredge chicken pieces in egg beat, then place in bag with crumb mixture. Seal bag and shake to coat.

Reduce heat to medium.

Cook coated chicken in skillet for 15 to 20 minutes, turning  frequently until golden brown.

Chicken Casserole...

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I will be totally shocked if this recipe doesn't become a favorite at your house. I mean, is there anyone out there who doesn't like chicken and stuffing??? I didn't think so. Enjoy...

3   large chicken breasts -- boil until tender, then cut in large chunks when cooled
2   cans Cream of Mushroom, Chicken or Celery soup (dilute with 1 cup milk each)
1   bag (3 cups) Pepperidge Farms stuffing (follow directions on bag)
1  can of peas (optional)


Place chunks of chicken in the bottom of a 13 x 9 inch buttered or greased baking dish.

Pour soup gravy over chicken.

Top with the dressing and bake, uncovered @ 350 for one hour.

Tip: You can cut this recipe in half by using 1/2 the ingredients and a 9 inch square pan)