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
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.