Crock Pot Chicken Caesar Sandwiches

~ Looking for a quick and easy dinner that’ll have the whole family asking for seconds? These Crock Pot Chicken Caesar Sandwiches are a snap to make, and the homemade Caesar dressing is packed with protein! Healthy and delicious! ~

Crock Pot Chicken Caesar Sandwiches Recipe {Two Healthy Kitchens}

Now that the kids are out of school, summer is already in full swing. This pretty much means that we’re on the run from sun-up to sun-down. And I love it! It’s a break from school and our regular schedule … with loads of really fun things to do!!

But all the activities can leave us a little hungry, ya know? Sure, we make Snack Bites like it’s our job. Those totally keep us going during the day.

But mealtime is when we seriously refuel. Healthy, nutritious, filling. Yeah … that’s what we need! Dinner!

“Well, gosh, Gretchen! I’m so busy during the day with trips to the zoo, baseball games, hanging at the pool, day camps, family bike trips … how can I possibly provide a wholesome dinner?” you say in your head (but I can somehow hear you).

You guys!! Remember?? The slow cooker!!

Crock Pot Chicken Caesar Sandwiches Recipe {Two Healthy Kitchens}

No, no. I know what time of year it is. And no, I’m not crazy. (Well … I guess that depends on who you ask!)

I know a lot of you hear crock pot and you immediately think of wintertime soups and chilis and stews.

But I’m not gonna stop with the crock pot recipes until every.last.one.of.you realizes how amazing those little electric gems are! Especially in the summer!

Sure, crock pots and stews go together like a stamp on a letter. Totally awesome for those chilly winter nights!

But … crock pots and effortless summer dinners go together like … ummm … pool days and flip-flops! Or sunshine and smiles! Errr … you know what I mean. Go with me.

Before I dash out the door, I can toss some chicken and spices in – and poof! Dinner is ready when we get home! It’s … simply magical!

Crock Pot Chicken Caesar Sandwiches Recipe {Two Healthy Kitchens}

Oh! And, the kitchen doesn’t get all heated up from the oven being on. Hot kitchen on a hot summer day … ewwww.

And clean up is a breeze. Absolutely simple. I love that. ‘Cause we certainly don’t slow down after dinner!

Ahh … yes … summer crock pot cooking is bliss!! Are you on board now??? It’s the most perfect solution for busy summer days!!

And as if life in the summer wasn’t super fun and exciting enough, I decided it was time to really amp things up around here … and my crock pots (yes, I own multiples) will play a key role in feeding us this summer.

Are you on the edge of your seat? What could it be?? What is this super fun-ness I’m adding??

Crock Pot Chicken Caesar Sandwiches Recipe {Two Healthy Kitchens}

Well, I’m stoked about my upcoming … total kitchen remodel!! Gahhhh!!!! I can hardly contain myself!!

Our kitchen now, just doesn’t really work for me. Sure there are things about it I like, but there are also things that drive me cuckoo. So we are (ahem, I mean, my trusty contractor will be) totally gutting the kitchen, down to the studs and starting from scratch!

Super exciting! And a teeeeeeensy bit stressful!

Even though I’ve been dreaming about a new kitchen since we moved here five years ago, I’ve been a little, shall we say, overwhelmed with all of the decisions that needed to be made.

Did you know there are approximately 4,823,098,492 shades of white/off white/cream? Good grief! And just as many choices for flooring! It’s definitely been a big project planning everything, but we’re incredibly excited for the outcome!

But … for the five weeks or so that my kitchen will be in various phases of unbuilding and rebuilding, I really won’t be able to use the stove. So we’ll grill a lot … and I’ll be using my slow cookers a TON!!

Crock Pot Chicken Caesar Sandwiches Recipe {Two Healthy Kitchens}

If one thing is certain, I know my family will request these Chicken Caesar Sandwiches several times over the course of the summer. These are a fave!

My littlest even requested that I serve them at her birthday party a few years ago! That’s huge coming from a kiddo! So I made these tasty sandwiches, as well as sloppy joes. It was a fantastic family party, and everyone loved the food!

Years ago, I’d seen a really simple recipe on Pinterest for Chicken Caesar Sandwiches. There weren’t even any spices! It called for bottled Caesar dressing, but I had trouble finding one that I loved the taste of, and that I felt good serving to my family. I thought my Chicken Caesar Sandwich days were over. Then one day, I was visiting Hidden Fruits and Veggies … and Kelly shared a recipe for homemade Caesar dressing! I coulda reached through my screen and hugged her!

So I knew it could be done! I could make my own dressing for these sandwiches! One that would make Caesar himself proud! I was inspired!

The dressing for these sandwiches is creamy with just a little zing from the Dijon mustard. Best part – this dressing is made with ingredients you’ve already got on hand! So that means no anchovies (even if you’ve got those, we won’t need ’em!). Also, many Caesar dressings contain raw egg – but not mine! Nope! We keep things simple, easy, and not questionable here at THK. 🙂

Crock Pot Chicken Caesar Sandwiches Recipe {Two Healthy Kitchens}

So even if your kitchen won’t be in a constant state of disarray this summer, I still highly recommend becoming besties with your slow cooker over the next few months. It’s the easiest, fastest, most amazing way to get a home-cooked meal on the table! And … psssst … you just might want to start with these chicken sandwiches!

THK by Gretchen

Needing more Crock Pot Chicken Sandwich Ideas? Thought So …

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Crock Pot Chicken Caesar Sandwiches

Preparation 18 min. 2017-06-29T00:18:00+00:00 Cook Time 4-6 hours 2017-06-29T00:00:00+00:00
Serves About 4 cups     adjust servings

Ingredients

Chicken

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 2 tablespoons water
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon black pepper

Dressing

  • 2 5.3-ounce containers nonfat plain Greek yogurt (or about a scant 1 1/4 cups)
  • 1/2 cup Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons smooth Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/16 teaspoon black pepper

For Serving

  • 1/3 cup chopped parsley
  • 1/4 cup Parmesan cheese
  • Whole wheat buns or whole wheat pita pockets
  • Romaine lettuce
  • Additional Parmesan cheese, if desired

Instructions

  1. Place chicken in slow cooker and add water.
  2. Sprinkle 1 teaspoon salt, ½ teaspoon garlic powder, and ⅛ teaspoon black pepper on chicken.
  3. Cook for 4-5 hours on high, or 5-6 hours on low, until chicken is thoroughly cooked but still moist and fall-apart tender. (See note.)
  4. Meanwhile, stir together Greek yogurt, ½ cup Parmesan cheese, lemon juice, Dijon mustard, vinegar, soy sauce, ½ teaspoon garlic powder, ½ teaspoon salt, and 1/16 teaspoon pepper. Mix until all ingredients are thoroughly combined. (You can make the dressing ahead of time and cover and refrigerate it until needed.)
  5. Near the end of cooking (and preferably about 30 minutes before serving), check chicken to be sure it's fully cooked and then shred cooked chicken (using two forks). Stir reserved Caesar dressing into chicken in crock pot, and then continue cooking for about 30 minutes more, to allow flavors to meld. (See note.)
  6. Immediately before serving, stir in fresh parsley and remaining ¼ cup Parmesan cheese.
  7. Serve on whole wheat buns or in whole wheat pita pockets with Romaine lettuce, and garnish with additional Parmesan cheese, if desired.

by

Recipe Notes

Slow cooker variations: The exact heat and speed of cooking can vary between different slow cookers. Some slow cookers, especially newer models, may cook hotter and faster than others. Our research has also led us to believe that some models allow for imperceptible evaporation of liquid (although you’d expect that no liquid would be lost when using a slow cooker), which can leave your recipes less saucy and moist. Because this particular recipe uses very little liquid, it’s particularly sensitive to these variations. No need to worry – it’s delicious even when cooked until it’s a bit drier, particularly since the creamy Caesar dressing adds moisture. The key is simply to control the cook time and temperature to yield the most juicy, fall-apart-tender result.

Adding Caesar dressing: For best results, leave the Caesar dressing and chicken in the crock pot for 30 minutes before serving. This allows the flavors to develop and meld together. You can eat the sandwiches immediately after stirring in the Caesar dressing, but the flavors may be stronger and more pronounced.

Recipe wording updated slightly for clarity 4/7/17.

We'd love to see your photos of this recipe! Follow us on Instagram, Facebook, Pinterest and Twitter and tag @TwoHealthyKitchens!

Caesar dressing adapted from Hidden Fruits and Veggies

 

Our Crock Pot Chicken Caesar Sandwiches recipe has been mentioned or featured in:
Menu Plan Monday – July 6th at Mama Sonshine
Crock Pot Chicken Caesar Sandwiches Recipe {Two Healthy Kitchens}

 

Crock Pot Chicken Caesar Sandwiches Recipe {Two Healthy Kitchens}
Crock Pot Chicken Caesar Sandwiches Recipe {Two Healthy Kitchens}

Comments

Crock Pot Chicken Caesar Sandwiches — 53 Comments

    • Hi, Gabby! Let me offer a little explanation of why we have (at least thus far) opted not to include nutrition info (including calories) with our recipes and how you might more accurately calculate your own.

      We’ve actually debated since the beginning of this blog whether or not we should supply nutrition info (and address it in our FAQ (http://twohealthykitchens.com/about/).

      Especially with Gretchen’s (my original business partner’s) master’s degree in nutrition, she could easily have calculated that manually – plus there are loads of online calculators to use. However, for a variety of reasons, we have decided over and over again not to do that. One big reason is that we generally don’t specify exact brands (although on some occasions we need to), so the final nutritional profile of a recipe can vary widely, depending on the purchasing decisions our readers make. In the end, it could almost be a bit misleading to quote nutritional info, if readers make significantly different purchasing choices than we did in testing. Although that problem certainly wouldn’t be a big issue for some of our recipes, it actually could be a stumbling block for a lot of others. For example, the final nutritional profile of our most popular recipe ever – our very simple 3-Ingredient Crock-Pot Chicken Tacos (http://twohealthykitchens.com/2014/01/08/3-ingredient-crock-pot-chicken-tacos/) – could vary tremendously (particularly, in this case, the sodium) depending on which taco seasoning and which salsa someone purchases.

      My best suggestion would be to use your favorite online nutrition calculator, and plug in the exact brands you use to get the most accurate calorie information. Also – do you subscribe to our newsletter? A few months ago, we sent out a whole list of different recipe calculators in our newsletter. Too long to publish here (this is already such long answer! ? ), but shoot me an email if you’re interested, and I can send that along for you!

      And lastly … having said all of this … I want you to know that we get questions like this from other readers from time to time, too. As a result, we’re always re-evaluating this very good question and exploring how we may be able to offer nutrition information in a way that we can feel good about – a way that’s truly helpful and not potentially misleading. So stay tuned …

      Thanks so much for reaching out to us! I hope these explanations help you out at least a little!

      Have a wonderful weekend! ~Shelley

  1. Excited to make this! Just a quick question though: maybe I’m reading too much into this, but I am trying to figure out the order of doing things. In step 4 you say “just before serving” to shred the chicken. And in Step 6 you say “about 30 minutes before serving” to stir in the dressing. So should the dressing be added 30 min before serving while chicken is whole and then just before serving you shred the chicken? Or do you add the dressing once the chicken has already been shredded? Did that make any sense? 🙂

    • Hi there, Alyssa! First of all, (as I also mentioned to Sherrie in the comment below) I have to apologize for the delay in responding to your question. I was out of the country for a week and am still catching up! I hope I’m not too tardy to be of help to you! I’m reading how we originally wrote Gretchen’s recipe, and you know what … you’re exactly right that the wording could be a bit confusing. I’m actually going to go back in and clarify the wording on the recipe card now – thank you so much! And to answer your question – you shred the chicken once it’s fully cooked, then add the dressing and let it all cook together for that last half-hour or so, allowing the flavors to meld. Great question – I really appreciate seeing the recipe through your eyes and finding a way to make it better and more clear for other readers, too! Hope you enjoy the recipe, and have a fabulous weekend! 😀 ~Shelley

  2. Could this dish be kept warm in the crock pot for several hours? I was hoping to serve this at an “open house” sort of event. Thanks for your help and awesome recipes.
    Sherrie

    • Hi Sherrie! I think it will work just fine to be kept warm for awhile, but do be sure to check your slow cooker’s recommendations for how long food can safely be kept at your brand’s “keep warm” setting. And apologies for being so late getting back to you with this answer – I was out of the country for several days and am just getting caught up. I do apologize and hope I’m not too late to help! Thanks so much for the compliment, too – truly appreciated! Have a wonderful weekend! 😀 ~Shelley

  3. Yikes! I just tossed the combined chicken and dressing into the crockpot. It seems like the recipe makes way too much dressing for the amount of chicken. Does it thicken up as it cooks, or did I make a measuring mistake? I’m thinking about running out to grab a rotisserie chicken from the grocery store to beef it up a little.

    • Oh no, Carlene! I hope this worked out ok for you, even though you added the dressing at the beginning! I’m not sure how that would go, but I hope it was ok! To answer your question about the dressing – the amount of dressing really should be appropriate to the amount of chicken (if you measured everything correctly 🙂 ). Once the chicken is cooked and shredded, the dressing mixes and absorbs into the chicken perfectly! I can imagine, though, that if you just added the dressing to the chicken, all together in the slow cooker at the very beginning, that it might look like too much dressing. Oh my, I hope you were able to salvage it! And if not, I hope you’ll give this another try, with the caesar dressing added at the end of cooking instead of the beginning – it really is a yummy recipe! Fingers crossed that it worked out for you, though!!! ~Shelley

  4. Hi Shelley! I’m in college and sometimes it’s hard to cook every day so I like to make meals in advance. How long do you think I could safely store this chicken salad for in the fridge? (Granted it’s already been mixed in witb dressing) any other recommendations? Thank you so much

    • Hi Dani! It’s fantastic that you look for ways to make meals in advance, so you can still eat well when you’re busy! That’s a goal with a lot of our recipes here at THK, too! Let me see how I can help make these Chicken Caesar Sandwiches work for you …

      So, first off, I’ll tell you that standard advice for how long you can safely store cooked chicken in the fridge is about 3-4 days (you can check out the details on this chart at Foodsafety.gov: https://www.foodsafety.gov/keep/charts/storagetimes.html).

      I thought of another work-around you could try, but I’ve never done this myself, so I can’t 100% vouch for its success. But, I think it SHOULD work … what you could try is cooking the chicken and shredding it, through step 4. Cool it down and freeze all or part of it (say, maybe eat half now and freeze half for later). You could then proceed with step 5, adjusting the amount of dressing, fresh parsley and parmesan for however much chicken you didn’t freeze and are eating now. (I hope this make sense???) Then, when you are ready a couple of weeks later to prepare the chicken you froze, thaw it safely and completely overnight in the fridge. Then, proceed with step 5, again adjusting the dressing and finishing ingredient amounts accordingly. As an alternative to proceeding with step 5 in the slow cooker, I think you could also try doing that final cooking step with the leftover chicken on the stovetop.

      I hope this all helps you! And if you do give it a try, I’d love to know if our little work-around scheme was successful for you! Good luck – both with cooking and with your studies! 😀 ~Shelley

    • Hi, Kelly! Great question! I’ve never tried that, but I suspect that it would work just fine. The only difference could be in the consistency of the yogurt – Greek yogurt is quite thick, and if your yogurt has a thinner consistency, that could yield a slightly looser final product. Other than that, I can’t think why it wouldn’t work – and I’d love to hear how it goes if you give it a try! Thanks so much for the terrific question! 😀 ~Shelley

  5. Hi! Do you serve the chicken hot or cold?
    Just did the crockpot cooking (3 hrs on high was enough for my crockpot) and mixed in the sauce but wasn’t sure if I should leave everything to warm or if cold was better?

    • Hi Cindy! I’m so thrilled that you gave this recipe a try – it’s such a favorite in my house (and of course, in Gretchen’s, too)! We always serve these sandwiches warm, freshly made. Having said that, though, I’d love to hear what you thought, if you tried serving these chilled – I’m always curious to learn how our readers approach our recipes and what personal spins other people try! Either way – I hope you loved them as much as we do! 😀 ~Shelley

    • We don’t drain the chicken, but as you can see in our photo of the shredded chicken, there shouldn’t be residual moisture once the chicken has been shredded. The small amount of cooking liquid should reabsorb beautifully into the shreds. With only two tablespoons of water in the cooking liquid, there shouldn’t really be much to drain. I will say, though, that many chicken processors inject their chicken with liquid – that’s pretty common. If you have an unusually large amount of liquid – far more than the 2 tablespoons of cooking liquid – it may be because of that, in which case you could feel free to remove just a little of the excess. However, don’t remove too much of the liquid because, as I said, it tends to absorb back into the shredded chicken and makes the chicken really, wonderfully moist. I hope that helps! ~Shelley

  6. I made this and it ended up being waaaayyy too salty. I ended up having to throw it out. All that Parmesan cheese plus the amount of salt recommended in the recipe was too much.

    • H i Nicole! Thanks so much for letting me know you had trouble with this recipe so I can help you troubleshoot! It’s always great to have a chance to work through problems like this with our readers! I have to be honest, though, I’m pretty stumped on this one. Gretchen and I have both made these Chicken Caesar Sandwiches time and again, plus we’ve gotten loads of compliments on them from so many people. I feel really badly that they seemed too salty for you, though, and I’m eager to try to help if I can. My first thought is the salt – did you maybe use regular, fine-grain salt instead of the flake kosher salt? That would definitely make a huge difference! Or maybe regular soy sauce instead of reduced-sodium? Or maybe garlic salt instead of garlic powder? I know I’m grasping at straws here, but I hope any of those suggestions might help???? ~Shelley

  7. Do you know about how much store bought Caesar dressing you could use instead of making it? I am looking for a very quick way to make this.

    • Hi, Janet! I’m not entirely sure of an exact amount. We actually specifically designed this recipe to avoid using the bottled dressings that so often contain undesirable ingredients. If I had to guess though, just eyeballing the recipe, I’d say maybe 1 3/4 cup. But you could simply start on the low end – maybe stir in 1 cup of dressing and see how that seems to you, and just keep adding a bit more until you like the consistency. One other idea would be to mix the dressing up earlier in the day and refrigerate it until you need it – that way you can still have last-minute convenience but also avoid the bottled dressing. I hope these ideas and suggestions help! Good luck! 🙂 Shelley

    • Hi Ami! That’s a terrific question. I’ve never tried freezing these, so I can’t say for sure how well it would work, although my guess would be that it would work reasonably well, with a couple of caveats: First, freezing might alter the texture and consistency of the Greek yogurt, thereby affecting the overall consistency of the Chicken Caesar filling, because, when you freeze and then thaw Greek yogurt, it may tend to separate a little. Also, if you want to try freezing this, I would definitely recommend waiting until after you’ve thawed the Chicken Caesar filling and reheated it for serving, before adding the fresh parsley, so that your parsley isn’t wilted from the freezing process. In addition, if you want to give freezing a try, I would suggest waiting until a time when you’ll be able to eat most of these Chicken Caesar Sandwiches when they’re freshly made – and reserve just a little to freeze as a trial. That way, if you aren’t happy with the results, you haven’t lost much in the process. And definitely – if you give this a shot, I’d love it if you have a second to pop back and let us know how it goes – I’ll be so interested to hear how it worked out! I hope my suggestions helped a little! Have a fantastic day! 😀 ~Shelley

  8. I just made this today. It’s actually still in the crockpot on the last leg of its Caesar-y journey. But I did just steal a taste, and I just had to come back here and tell you that it’s really delicious.

    Thank you for the recipe, I think this may wind up in our regular rotation going forward.

    I put a lot more water in the first stage (about 2 cups), while the chicken was cooking, because my crockpot gets pretty hot, and in the past I’ve had trouble with scorching things that didn’t have enough liquid to stand up to the temperatures, even on low. But this was easy to overcome – I just ladled out the excess water prior to adding the dressing/sauce. It worked fine – the consistency is just perfect for some fabulous sandwiches.

    • Oh Mia! Your comment made me so happy – I read it soon after it came in, and feel just terrible now, realizing that I missed responding right then and I’m only just now replying to you! Thank you so much for taking the time to leave such a sweet note! Also, I want you to know how much I appreciate your terrific suggestions on how you made this work with the specifics of your slow cooker. We generally try to test our slow cooker recipes in multiple slow cookers (different size, brands, etc.), but there can be so much variance from one to the next, no matter how much we test and retest! Your suggestions are so helpful for other readers – thank you, thank you for sharing! 🙂 ~Shelley

  9. Can canned chicken be used in this recipe instead of the chicken breast? I know the fresh would be healthier but the canned would be quicker…?

    • Hi Ann! We’ve never tried it with canned, and I’m honestly not sure exactly how well it would work. You’d definitely lose something in not cooking the chicken together with the spices, and then shredding the warm, succulent chicken in with that spiced cooking liquid. Also, I suspect the shredded texture you get from cooking your own chicken would be lacking in using canned. Nonetheless, if you go into it knowing that there may be a few differences and compromises, I would say it could be a great little last-minute shortcut, and I’d definitely love to hear how it works for you! Let me know if you give it a try! So glad you stopped by today and took a moment to ask this interesting question! ~Shelley

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  12. I made this for dinner tonight. I would leave out the parsley next time! I had it in a whole wheat pita pocket with spinach. So yummy.

    • As we noted, the exact time that will work best for you can depend on your slow cooker (brand, model, age, etc.), since different models can vary in exactly how hot they run and how quickly they cook. But, we’ve made these Chicken Caesar Sandwiches so many times, and 4-5 hours should be a pretty accurate range if you’re cooking on the high setting, and even on low you should be good to go with just 5-6 hours. But of course, always check your chicken for doneness before eating. Hope that helps! ~Shelley

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  16. Hi,
    I am so excited to have found you!!! My husband is a farmer and harvest is upon us. I am always struggling to find new healthy options to send in his lunch. This looks amazing. Is it a recipe you can make and store in the fridge for cold packed lunches?
    Thank you,
    Amy

    • Hi Amy! I’m so happy you found us! 🙂 This chicken is delicious hot and cold – trust me … I’ve had it for lunch, too! Lol! It’s definitely more creamy when it’s warm, but it still tastes great when it’s cold. Chicken Caesar is always a fave at our house!! Hope your husband enjoys these sandwiches! It’s a great lunch to help power him through the hard work of harvesting!! ~Gretchen

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  18. another winner! this is also fabulous. I was having 20 people for supper for a family birthday and when I pulled my eye of the round out of the fridge, realized it was 4 inches shorter than I’d thought. Had made this chicken dish for my kids a couple of weeks earlier and they all complained it was gone too soon, so put the chicken in the crock pot and served it along with everything else – so we got to have leftovers of both and the chicken was the first of the leftovers to go. Thanks again you two! just deciding what to make next from your website… 🙂 Trish

    • Hi Trish!! Wow!!! What a lovely comment! I’m seriously blushing over here!!!

      Isn’t it the best when you find a yummy recipe that the kids (and grownups!) all love?! It’s one to keep on hand forever!! I’m so happy you thought of THK in a quick moment of panic!

      I’ve made this recipe for a big party, too!! It was a total hit! It’s perfect for parties and for simple everyday meals! Win/win! 🙂

      I can’t thank you enough for the incredibly kind words you shared! You’re the best!!! ~Gretchen

  19. This was the fifth recipe I tried since finding your sight a little over a week ago. It was really good! For those who are looking for substitutions (I’m always substituting, living in a foreign country means I never have everything on hand) I used regular mustard, just less of it. I also used white vinegar and bottled lemon juice and splashed them in to taste. Totally forgot the soy sauce (and that’s one thing I can get in abundance!) and used homemade strained (to get it thick enough) yogurt. It turned out really well. Thanks!

    • Hi Beth! I’m SO happy you’re loving our recipes!

      I think it’s wonderful that you’re able to substitute to what you’ve got on hand, and what’s available to you in the store. We’ve got quite a few international readers, and Shelley and I are always amazed at the fabulous substitutions! We’re just really, really thrilled that you’re able to make our recipes work for you! (Soy sauce or not! Lol!)

      And thanks for all of your sweet comments – we LOVE to hear what our readers are cooking!! 😀 Have a wonderful day! ~Gretchen

  20. I made this after stumbling on it on Pinterest and am really pleased. Unfortunately, I didn’t have Greek yogurt on hand but compensated with mayo & sour cream– it definitely upped the calories but still delicious. Thanks.

  21. This looks amazing and I can’t wait to try it out. I was looking for a cold sandwich; is this something that can be served cold? Thanks in advance!

  22. thus looks amazing and I can’t wait to try it out. I was looking for a cold sandwich; is this something that can be served cold? Thanks in advance!

    • Hi Abbe!! So great to ‘see’ you, too!! 😀
      Gah!!! Yes … the kitchen remodel! I’m a teensy bit overwhelmed at this point, but I’m so super excited for the outcome. I love all of the tiny little samples I have … can’t wait to see everything when it’s life-sized!! Trust me – I’ll share lots of pics! 🙂 ~Gretchen

    • Aww thanks for the pin-love, Kristi! We usually serve these in pitas – I just love food in a pocket! So super cute, so super fun! 🙂 But I will say, these are equally delish as sandwiches, too! 😀 ~Gretchen

  23. First, these sandwiches look absolutely delicious and I love the healthy twist on the Caesar dressing. But second of all, new kitchen?!? How exciting! That’s every food blogger’s dream. 5 years plus 5 weeks would be well worth the wait. In the mean time, I’m glad you have crock pots to tide you over. 🙂

    • Haha Kara! Yes, I’m really {really} excited!! It’s stressful making all these decisions that are pretty permanent – it’s much tougher to change a flooring choice or cabinet color than it is to just repaint the walls! But it is thrilling – I can’t wait to see the finished product! Right now, I’ve just got teeny tiny samples of everything! 🙂
      Hope you try these Crock Pot Chicken Caesar Sandwiches – we love ’em!!
      Have a fabulous day!! ~Gretchen

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