Categories: Slow Cooker
Ingredients
- Chicken:
- 11/2 pounds boneless, skinless chicken breasts
- 2 tablespoons water
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- ⅛ teaspoon black pepper
- Dressing:
- 2 5.3-ounce containers nonfat plain Greek yogurt (or about a scant 11/4 cups)
- 1/2 cup Parmesan cheese, divided
- 2 tablespoons fresh lemon juice
- 11/2 tablespoons smooth Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/16 teaspoon black pepper
- For Serving:
- ⅓ cup chopped parsley
- 1/4 cup Parmesan cheese
- Whole wheat buns or whole wheat pita pockets
- Romaine lettuce
- Additional Parmesan cheese, if desired
Directions
-
Place chicken in slow cooker and add water.
-
Sprinkle 1 teaspoon salt, ½ teaspoon garlic powder, and ⅛ teaspoon black pepper on chicken.
-
Cook for 4-5 hours on high, or 5-6 hours on low, until chicken is thoroughly cooked but still moist and fall-apart tender. (See note.)
-
Just before serving, shred chicken (using two forks).
-
Meanwhile, stir together Greek yogurt, ½ cup Parmesan cheese, lemon juice, Dijon mustard, vinegar, soy sauce, ½ teaspoon garlic powder, ½ teaspoon salt, and 1/16 teaspoon pepper. Mix until all ingredients are thoroughly combined. (You can make the dressing ahead of time and cover and refrigerate it until needed.)
-
About 30 minutes before serving, stir Caesar dressing into chicken in crock pot. (See note.)
-
Immediately before serving, stir in fresh parsley and remaining ¼ cup Parmesan cheese.
-
Serve on whole wheat buns or in whole wheat pita pockets with Romaine lettuce, and garnish with additional Parmesan cheese, if desired.