Today is a special Secret Recipe Club Back to School reveal!
We are focusing on quick breakfast or dinner recipes, after school snack, or even a creative lunchbox meal! This is the perfect time of year for this challenge as I get ready for my little boys first day of pre-school next week (how did he get so big!). I am a big fan of quick weekday meals and was on the hunt for a crockpot, quick breakfast, or a one-pot meal for this challenge!
I received Heather's blog Join Us Pull, Up A Chair. Heather grew up loving to cook and bake and has a plethora of delicious recipes on her blog. Heather also works full-time and has her own business in addition to blogging! She is one busy (and talented) lady! I had a hard time narrowing down my selections while reading Heather's blog. There were so many recipes perfect for our Back to School theme. A few of my favorites were: Greek Cucumber Salad, Summer Corn Chowder, Braided Pesto Bread, and Pumpkin Breakfast Cookies. Ultimately, I decided to make Chicken Caesar Sandwiches. I selected this because it is a crockpot recipe and my crockpot is my immediate go to for busy nights! My family loves shredded chicken sandwiches and I knew that these were perfect for a weeknight meal. I also love crockpot recipes because they are easy for Kellen to help with because they, many time, just require pouring ingredients into the crockpot!
These sandwiches were delicious and I loved the flavorful caesar flavors paired with the cheese and crisp romaine. I served these sandwiches with fresh grapes and potato salad, and it was a hit with my family!
Thank you Heather for a delicious new recipe my entire family enjoyed!
Ingredients
3 (1 1/4 lb) boneless skinless chicken breasts
1 1/2 cups reduced sodium chicken broth
1 cup Caesar dressing
3/4 cup shredded Parmesan cheese, divided
1/4 tsp dried parsley
Instructions
Add the chicken breasts and chicken broth to the slow cooker. Cook on low for 6 hours. Remove from the slow cooker, shred the chicken and return to the slow cooker.
Add the dressing, 1/2 cup cheese, parsley and season with salt and pepper (if desired). Cook for an additional 30 minutes. Serve on rolls with Romaine lettuce and a sprinkle of Parmesan cheese.