You always have time to cook dinner when using a slow cooker. A little planning brings these chicken salad sandwiches to your table any night of the week.
If you are like me, just the thought of going out for dinner on Valentine’s Day stresses me out. What I like to do is go out the day before or after and then the day of stay in and cook! This week the 20 #TripleSBites bloggers (including myself) have been serving up recipes to inspire your Valentine’s Day menus or any day you feel like cooking something spicy, saucy, and sexy.
Today I bring you a slow cooker meal for those of you that think you don’t have time to cook. If you have the time to put chicken in the bowl of a slow cooker, then you have enough time to make these sandwiches. Cook on low, shred, and mix with your favorite salad dressing. I used roasted beet vinaigrette, but you could try ranch, caesar, balsamic vinaigrette, etc. Pile it onto a toasted bun with fresh lettuce and a slice of spicy pepperjack cheese and it’s dinner time! I served these with a side of crispy green beans seasoned with Voodoo Chef’s RED and dipped them in Intensity Academy’s Saucy Everything Spicy Mayo. I seriously want to dip everything in that sauce it was so good!
Scroll down to check out all the other #TripleSBites recipes being shared today and then click on over to THIS POST to enter the giveaway from our amazing sponsors!
One year ago: Peanut Butter Cup Brownie Peeps S’mores Pie
Two years ago: Tortellini Spinach Bake in Creamy Meyer Lemon Sauce
Three years ago: Lighter Pizza Dip
SLOW COOKER CHICKEN SALAD SANDWICHES
2 lb. boneless skinless chicken breasts
2-3 cups chicken broth, stock, or water
1/2-1 cup of your favorite salad dressing (I used Out of the Weeds roasted beet vinaigrette)
1/2 Tbsp minced garlic (I used Gourmet Garden garlic paste)
Salt and pepper, to taste
4 hamburger buns, toasted
4 slices pepperjack cheese (optional)
4 leaves romaine lettuce
- Place chicken in a 3-4 quart slow cooker. Pour broth over chicken until covered. Cover with lid and and cook on low heat for 4-6 hours.
- Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.
- Place chicken back in the cooker and stir in the dressing and garlic until evenly mixed. Season with salt and pepper to taste. Cover and cook on low heat for 30 minutes or until mixture is warm.
- Spoon mixture onto toasted hamburger buns, top with cheese and lettuce, and serve immediately.
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