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Ingredients
- ¼ cup no-salt-added chicken stock (or broth)
- 1 ¾ lb boneless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 cup Caesar yogurt dressing
- ¼ cup cooked bacon pieces
- ¼ cup shredded Italian five cheese blend
- 2 plum tomatoes, sliced
- 12 Bakery mini croissants
- 3 romaine leaves, quartered
Steps
- Pour stock into slow cooker. Add chicken; sprinkle with salt, pepper, and garlic powder. Cover and cook on HIGH for 2 hours (or LOW for 4 hours) and until chicken is 165°F.
- Shred chicken. Drain remaining liquid from slow cooker. Return chicken to slow cooker. Stir in dressing, bacon, and cheese.
- Slice tomato; cut croissants in half lengthwise. Cut romaine into 12 equal pieces. Divide chicken mixture evenly between bottom half of croissants; top with tomato, lettuce, and top half of croissants. Serve.
Amount per 1⁄12 recipe serving: Calories 270, Total Fat 16g, Sat Fat 8g, Trans Fat 0g, Chol 70mg, Sodium 430mg, Total Carb 15g, Fiber 0g, Sugars 4g, Protein 18g, Calc 8%, Vitamin A 8%, Vitamin C 8%, Iron 4%