One aspect of my life I am trying to get under better control is my menu planning. I have planned my menu for years, but I am attempting to plan out more of the details so I am not stuck one night because I forgot to defrost something from the freezer or missed an ingredient at the grocery store.
I have used Remember The Milk for about a year to keep track of my daily task list, but just recently I started using it for my menu planning, preparations and shopping list. It has made a major difference. Not only does my list tell me what I am making for dinner, but gives me a time I need to start so it is ready by 6:00. Also, if there is a recipe that requires prep a day or two ahead (like defrosting or marinating), that is now on my list so I am ready to go!
I love being organized and planned out. My days are much less hectic and frantic. Last week during game night, a friend of mine made fun of this personality trait, but he can mock all he wants. Running a family of 8, most of the time on my own while my hubby travels, takes A LOT of planning and organization. Our family would fall to pieces without it. A bit obsessive-compulsive, yes. A complete necessity, yes!
Yum, yum, yummy….plus an easy slow cooker recipe….plus I make extra to stick the freezer….plus it is low-carb and gluten free! All of those equal a perfect recipe for my life right now.
Slow Cooker Chicken Caesar Sandwiches
Ingredients
- 3 lbs boneless skinless chicken thighs
- water
- salt
- pepper
- 1 bay leaf
- garlic powder
- onion powder
- 1 C quality Caesar dressing
- 1/2 fresh parmesan cheese
- 1/4 C fresh chopped italian parsley
- 1 tsp fresh ground pepper
Instructions
- Place chicken in your slow cooker and season with listed seasonings. Use enough water to come just shy of covering the chicken thighs. They should be sticking out slightly. Cook on low for 6 hours.
- Remove the chicken from the cooker and drain away the water. Pull in the chicken into shreds, discarding any fat pieces.
- Place the chicken back in the cooker and pour on the dressing, fresh parmesan cheese, parsley and pepper. Mix completely and cook on high until mixture is hot, about 30 minutes.
Nutrition
- Serving Size: 1/10th
- Calories: 246
- Sugar: 1g
- Sodium: 953mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 21g
- Cholesterol: 94mg
Started this before work and upon my return could smell the delicous aromas before I even put my key in the door! I was very generous with the garlic powder, dehydrated onion flakes(no onion powder on- hand), salt and pepper. Makes me think of the quote… “I love you like salt loves chicken!” You can never go wrong when throwing in a few extra shakes of salt to chicken… LOL. Anyway, I also added just a little bit of water which didn’t quite make it to the top of the last layer of chicken. It should be noted to use the CREAMY Ceasar dressing rather than the oily. I read posts on another site where this recipe was featured and the creamy version was preferred and recommended by those who posted in comments. An absolutely delicious dish that I will definitely be making quite often!! Thanks so much for sharing!!
So delicious! We also toasted the buns with garlic butter on them, and made them taste like croutons 🙂 my husband is not the biggest fan of chicken in the crockpot, but he is now finishing his seconds. Thank you, I found your blog Saturday, and 2 new meals from you have been added to this week, and I have so many more to try.
Loved it. I used half chicken stock and half water in my crockpot. This helped me to use less salt. Glad I read the comments…toasted bun was a great addition! Thanks for posting.