Ingredients
1
package (28 oz) boneless skinless chicken thighs
1
cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
2
cups Caesar dressing
1/4
teaspoon pepper
6
kaiser rolls or burger buns
6
Bibb lettuce leaves
2
tablespoons chopped fresh basil leaves, if desired
Preparation
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Mix chicken thighs, chicken broth and 1 cup of the Caesar dressing in slow cooker. Cover; cook on Low heat setting 5 1/2 to 6 hours or on High heat setting 3 to 4 hours or until chicken is tender and shreds easily with a fork.
Transfer chicken to cutting board. Shred chicken with 2 forks. Drain remaining liquid from slow cooker; return shredded chicken to slow cooker along with remaining 1 cup Caesar dressing and the pepper. Cover; cook on High heat setting about 30 minutes or until mixture is hot.
Spoon chicken mixture onto bottom halves of rolls. Top each with a lettuce leaf and some of the basil, if desired, followed by tops of rolls.
Freezer Directions: In gallon-size resealable food-storage plastic bag, mix 1 cup of the Caesar dressing and the broth. Add chicken thighs to bag. Squeeze out any excess air, and lay flat to freeze. To cook: Thaw chicken in refrigerator overnight. Place in slow cooker; continue as directed above.
