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

1. Place chicken in slow cooker and add water.

2. Sprinkle 1 teaspoon salt, ½ teaspoon garlic powder, and ⅛ teaspoon black pepper on chicken.

3. 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.)

4. Just before serving, shred chicken (using two forks).

5. 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.)

6. About 30 minutes before serving, stir Caesar dressing into chicken in crock pot. (See note.)

7. Immediately before serving, stir in fresh parsley and remaining ¼ cup Parmesan cheese.

8. Serve on whole wheat buns or in whole wheat pita pockets with Romaine lettuce, and garnish with additional Parmesan cheese, if desired.

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