Try soon
- 1/2 teaspoon ground pepper
- 2 pounds boneless skinless chicken thighs or breasts (i used chicken breasts)
- 1/2 to 1 cup of your favorite caesar dressing (i used brianna's asiago caesar)
- 1/2 cup shredded parmesan cheese
- 2 cups shredded romaine lettuce
- 1/4 cup fresh chopped parsley or 2 teaspoons of dried par
- 12 slider buns or 4-6 regular sized hamburger buns
- Carbohydrate 41.2076938541667 g
- Cholesterol 107.769066666667 mg
- Fat 30.4229720535714 g
- Fiber 1.6131301826636 g
- Protein 38.6925774553571 g
- Saturated Fat 4.60998270833333 g
- Serving Size 1 1 Serving (272g)
- Sodium 1009.806725 mg
- Sugar 39.5945636715031 g
- Trans Fat 6.99070788690477 g
- Calories 582 calories
Step-by-step
- Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.
- Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.
- Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.
- Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.
Raw poultry contains significant internal moisture that releases during prolonged thermal processing. Submerging two pounds of boneless cuts in one to two cups of water inside a three to four-quart appliance creates a humid environment for four to six hours on low heat. Draining this accumulated liquid before shredding prevents the dressing from diluting into watery broth. Swapping chicken breasts for thighs introduces higher fat content, which yields a richer final texture but requires careful skimming of excess grease during the shredding phase. Using dried parsley instead of fresh herbs requires reducing the volume by two-thirds because dehydration concentrates the botanical oils. Tossing the shredded meat with dressing, parmesan, and pepper, then heating the mixture on high for thirty minutes allows the dairy solids to bind to the protein fibers without breaking down completely. Layering crisp romaine lettuce on the buns immediately before consumption preserves cellular turgor, preventing the greens from wilting under residual heat from the warm meat.
