Instant Pot Chicken Caesar Sandwiches Recipes

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INSTANT POT CHICKEN CAESAR SANDWICHES



Instant Pot Chicken Caesar Sandwiches image

Winner winner chicken dinner! Or rather, Instant Pot Chicken Caesar Sandwiches dinner. These creamy Chicken Caesar Sandwiches are absolutely delicious, full of flavor, cheesy, and very SIMPLE! They are great for a quick weeknight dinner on those busy nights or weekend lunch!

Provided by Camille

Categories     Dinner     Lunch     Main Course

Yield 6

Number Of Ingredients 8

2 pounds boneless skinless chicken breasts
1 cup chicken broth
3/4 cup Caesar Salad Dressing (I used Bolthouse dressing, but any brand will work)
1/2 cup shredded Parmesan cheese
1/4 cup fresh parsley (chopped)
Ground black pepper, to taste
2 cups shredded romaine lettuce
6 buns

Steps:

  • Place chicken breasts in inner pot of Instant Pot. Add in chicken broth.
  • Turn the valve to "seal" and set Instant Pot to manual for 6 minutes. It will take 5-10 minutes for the Instant Pot to come to pressure.
  • Once the chicken is done cooking, let it do a natural release for 5 minutes (don't touch anything!) and then move the valve to "vent" to release remaining pressure.
  • Remove the chicken from the liquid and shred using 2 forks.
  • Place shredded chicken in a bowl, along with dressing (use more or less to your liking), Parmesan cheese, parsley, and black pepper.
  • Spoon chicken mixture onto buns, top with lettuce, and serve.

Nutrition Facts : Servingsize 1 serving, Calories 3455 kcal, Fat 172 g, SaturatedFat 36 g, Cholesterol 786 mg, Sodium 6432 mg, Carbohydrate 196 g, Sugar 24 g, Protein 263 mg

SLOW-COOKER CHICKEN CAESAR SANDWICHES



Slow-Cooker Chicken Caesar Sandwiches image

These chicken sandwiches are easy to make and sure to please the entire family! The extras (that is, if there are any) reheat well for lunch the next day.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 6h5m

Yield 6

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 610, Carbohydrate 32 g, Cholesterol 105 mg, Fat 7, Fiber 1 g, Protein 35 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 3 g, TransFat 1 g

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