Really tasty and really easy. Just an idea for a fast and delicious breakfast/lunch on the go!
OK so my eats last Saturday …
The normal breakfast. It’s great running fuel, and I ran 10 miles about an hour after eating this breakfast.
During my run:
My lunch included a salad with Caesar dressing, chips, and a Chicken Caesar sandwich on a whole-wheat bun.
This sandwich was another slow-cooker success (see recipe below). And as an added bonus, I used some of the shredded chicken to also make dinner …
To build the quesadillas, I took a little of the shredded chicken from the slow cooker and added a couple of shakes of cumin and chili powder.
I put a whole-wheat tortilla in the skillet, and added the chicken, green pepper, red onion, and Monterey Jack cheese.
I folded it over, and then cooked it on both sides until the cheese was melted.
Now I want to share the recipe for the Chicken Caesar sandwiches!
Sl0w-Cooker Chicken Caesar Sandwiches
(Modified from this recipe.)
Makes about 6 sandwiches.
- 2 pounds boneless, skinless chicken thighs (you could also use breasts, but the thighs added a little more flavor)
- 1 cup Caesar dressing, plus more for serving (Brianna’s Asiago Caesar is delicious! —>)
- 1/2 cup shredded Parmesan cheese
- 1/2 teaspoon ground pepper
- 1/2 teaspoon garlic powder
- shredded romaine lettuce, for serving (optional)
- whole-wheat hamburger buns, or whole-wheat sandwich thins
- Place chicken thighs in slow cooker. Cover with water (just enough to cover the chicken … maybe 2 cups). Put the lid on the slow cooker and cook on low for about 5-6 hours.
- Remove chicken from the slow cooker using a slotted spoon and place in a large bowl. Drain the water from the slow cooker. Shred chicken using two forks.
- Place shredded chicken back in the slow cooker. Add Caesar dressing, cheese, and seasonings. Stir mixture. Cover and cook on high for about 20-30 minutes, until the mixture is hot.
- Serve on whole-wheat buns with romaine lettuce and extra Caesar dressing, if desired.
I loved the fact that when I put the chicken back in the slow cooker with the dressing and cheese, it got all nice and brown around the edges from the cooked Parmesan.
I actually found the chicken to be even more delicious the next day, when served on either a sandwich thin or on top of a salad. I think the bun had a little too much bread, and it took away from the incredible flavor of the chicken (I never thought I’d say I wanted less bread with a meal … ).
Question for ya …
(As always) Tell me something delicious you’ve eaten this week!
Any new foods you’ve been pleasantly surprised with recently?