Slow Cooker Chicken Caesar Sandwiches

Slow Cooker Chicken Caesar Sandwiches~*~Sandy~*~
adapted from Betty Crocker 

2 pounds boneless skinless chicken thighs
1 bottle of your favorite Caesar Dressing
1/2 cup shredded Parmesan cheese (or to taste)
1/4 cup fresh chopped parsley
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce
12 french hamburger buns or buns of your choice (about 2 1/2 inch)

1.  Place chicken in a 3-4 quart slow cooker, cover and cook on low heat for 6-7 hours.
2.  Remove chicken from cooker using a slotted spoon.  Place on a cutting board and pull chicken into shreds.
3.  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 30-35 minutes or until mixture is hot.  
4.  Spoon 1/4 cup mixture onto lettuce in each bun and serve! 

 I could not for the life of me find a packet of Caesar Dressing Mix, so I opted for a bottle of dressing and it turned out great.  So I listed both options.

OP?s notes: I used Brianna's Asiago Caesar) OR 1 (10 oz) can cream of chicken soup plus one packet Caesar Dressing mix.   I only used about 3/4 of the bottle of dressing.
Sandy’s notes: I also used Brianna’s Asiago Caesar dressing, it’s fabulous. I only needed about a half bottle. Just enough to coat the meat.

Slow Cooker Italian Beef for Sandwiches

 

Ingredients

• 3 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 (5 pound) rump roast

Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
Place roast in slow cooker, and pour salad dressing mixture over the meat.
Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork. 

Recipe from Allrecipes.

Barbecue Beef for Sandwiches

Ingredients:

2 1/2 to 3 lbs lean chuck roast or bottom round
1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup wine vinegar
2 tablespoons spicy mustard or Dijon
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder

Place beef roast in crockpot. Combine remaining ingredients; pour over roast. Cover and cook on LOW for 8 to 10 hours. Remove roast, shred meat. Place shredded meat back in crockpot; stir to coat well. Spoon barbecued beef onto toasted sandwich buns and serve with extra sauce, if desired.
Serves 6 to 8.

From here.