Ingredients
1-1/2 pounds boneless skinless chicken breast halves2 cups chicken broth3/4 cup creamy Caesar salad dressing1/2 cup shredded Parmesan cheese1/4 cup minced fresh parsley1/2 teaspoon pepper6 flour tortillas (8 inches)2 cups shredded lettuceOptional: Salad croutons, crumbled cooked bacon and additional shredded Parmesan cheese
Preparation
Place chicken and broth in a 1-1/2- or 3-qt. slow cooker. Cook, covered, on low 3-4 hours or until a thermometer inserted in chicken reads 165°. Remove chicken and discard cooking juices. Shred chicken with 2 forks; return to slow cooker.
Stir in dressing, Parmesan, parsley and pepper; heat through. Serve in tortillas with lettuce and, if desired, salad croutons, crumbled bacon and additional shredded Parmesan cheese.
