Crock Pot Shredded Caesar Chicken

This was by far the winning dish I made last week. Rachel Schultz, my blogging inspiration of all things worth being inspired by, posted her recipe Chicken Caesar Sandwiches and I lost it. It looked like the most perfect thing on the planet. But, we eat sandwiches for lunch all the time so I wanted to modify it to be atop salad. On a whim, I used some leftover sliced bread for a little "crouton" action. Get in on this. It's easy and will knock your husband's socks off.

And thanks to hubby for taking this fine photo! :)

// Ingredients //
3 boneless, skinless chicken breasts
1/2 cup Lemon Juice
1/2 cup Olive Oil
1 cup Lite Caesar dressing
½ cup Parmesan, shredded
1 tablespoon dried parsley
2 teaspoons pepper
4 cups romaine lettuce, shredded

For optional croutons:
Two Slices White or Wheat Bread
Butter (to taste)
1 tsp of oregano

// Directions //
1. Marinate chicken in lemon and olive oil mixture over night or for 5 hours.
2. Arrange chicken breasts in a single layer in slow cooker along with remaining marinade juices.
3. Pour ½ cup water into basin and cook on low for 3-4 hours.
4. Remove chicken from slow cooker and shred with two forks.
5. Drain water from crock pot.
6. Return chicken to crock pot and stir in caesar dressing, parmesan, parsley, and pepper.
7. Cook on low for 30 minutes.
8. While cooking, slice each piece of bread into strips. Butter both sides and sprinkle with oregano. Toast to the "brown" of your liking.
9. Serve chicken over lettuce and top with croutons. Enjoy!

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