Slow Cooker Chicken Caesar Sandwiches are my go-to recipe for feeding a crowd. I’m always hunting for easy slow cooker chicken dishes where you can simply put the chicken in the crockpot and return to a tasty, healthy dinner. These sandwiches can also be prepared in an Instant Pot.
SLOW COOKER CHICKEN CAESAR SANDWICHES
These sandwiches are simple, crowd-pleasing, and perfect for busy days. The slow cooker makes the chicken tender and easy to shred, and using thighs keeps the meat moist. You can substitute boneless, skinless chicken breasts if you prefer — just reduce the cooking time to avoid drying them out — or use rotisserie chicken if you’re short on time.
I first tried this recipe from my sister-in-law Kristy and it quickly became a family favorite. The flavors are classic Caesar: a creamy dressing, Parmesan, and fresh parsley, combined with tender shredded chicken and crisp romaine on a soft bun. They’re great for casual dinners, potlucks, or game-day gatherings.
The recipe is versatile: adjust the amount of Caesar dressing to your taste, add extra Parmesan when serving, or pile on more lettuce for crunch. Slider buns make fun party-sized servings, while regular hamburger buns turn them into hearty meals.
Below is the full recipe with ingredients and clear instructions for both slow cooker and Instant Pot methods.
OTHER CHICKEN RECIPES:
- Slow Cooker Cashew Chicken
- Hawaiian Grilled Chicken
- Crock Pot Italian Chicken
- Slow Cooker Butter Chicken
- Easy Crockpot Fiesta Chicken
- Crockpot Italian Chicken
- Cheesy Bean Chicken Salsa
Slow Cooker Chicken Caesar Sandwiches
Christy Denney
Ingredients
- 2 pounds boneless skinless chicken thighs, (or boneless skinless breasts – see Notes)
- 1/2 to 1 cup of your favorite Caesar dressing, (I like Cardini’s and Brianna’s Asiago Caesar)
- 1/2 cup shredded Parmesan cheese
- 1/4 cup fresh chopped parsley, (if you don’t have fresh use around 2 teaspoons of dried parsley)
- 1/2 teaspoon ground pepper
- 2 cups shredded romaine lettuce
- 12 slider buns or 4-6 regular sized hamburger buns
Instructions
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Place chicken in a 4-quart slow cooker with 1–2 cups of water or chicken broth. Cover and cook on low for 4–6 hours. If using breasts, cook 3–4 hours. If you have extra Caesar dressing, you can add some to the cooker while it cooks.
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Remove the chicken with a slotted spoon and drain the liquid from the slow cooker. Transfer the chicken to a cutting board and shred, discarding any fat.
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Return the shredded chicken to the cooker. Pour the Caesar dressing, Parmesan, parsley, and ground pepper over the chicken. I remove most fat pieces so I typically use about 1/2 cup dressing; add more if you have more chicken. Stir until evenly combined. Cover and cook on high for 30 minutes, or until heated through.
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Spoon about 1/4 cup of the mixture onto each slider bun, or a larger portion for regular buns. Top with extra shredded Parmesan and romaine lettuce, then serve.
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Instant Pot instructions: Add chicken thighs and about 1 cup of water or chicken broth to the Instant Pot. Bring to pressure and cook for 8 minutes, then allow a natural pressure release. Drain the liquid and continue with Step 3 above.
Notes
