Author :chef ssentongo Geoffrey

Blog recipe : slow-cooked chicken caesar wraps


I first made these slow-cooker chicken caesar wraps for our guest breakfast, who loves caesar salads, then later for our extended customers. It’s such an easy meal, perfect for all times.


* 1-1/2 pounds chicken breast

* 2 cups chicken broth

* 3/4 cup creamy caesar salad dressing

* 1/2 cup shredded parmesan cheese

* 1/4 cup minced fresh parsley

* 1 tsp salt and pepper

* 4 tortilla flour /chapati

* shredded lettuce

Optional : salad croutons


~ place chicken and broth in a 1-1/2 or 3-qt. Slow cooker. Cook, garlic covered, on low 20-30 minutes or until done. 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,


I love making this satisfying dish-it’s easy and elegant, and it minimises my time in the kitchen. I skip the pasta and serve the chicken on submarine rolls with a bit of the sauce and some chopped lettuce.


* 1/2 cup grated parmesan cheese

* 1/2 cup seasoned bread crumbs

* 1 tsp salt and pepper

* 2 egg beaten

* 4 boneless chicken breast

* 2 cups marinara sauce (cooked with wine, if you drink wine)

* 4 slices part-skim mozzarella cheese

Hot cooked pasta optional, you can serve with your choice accompaniment.


In a shallow bowl, combine bread crumbs, parmesan cheese, Italian seasoning, pepper and salt. In another bowl, beat eggs. Dip chicken in egg, then in crumb to coat both sides, patting to help coating adhere.

~ Transfer chicken to a 4-5 qt. Slow cooker. Pour sauce over chicken. Cook, covered, on low for 4o minutes. Top with cheese, recover until cheese are melted and chicken are fork tender.


Nice and warm on a cold winter days, this hearty slow-cooker chicken soup gets rave reviews from our customers. It goes nicely with bread or potato wages.


* 1/4 cup butter, divide

* 1-1/2 boneless chicken breast cut into chunks

* 1 onion chopped

* 2 carrots, peeled and diced

* 2 tomatoes chopped

* 1 Green onion sliced

* 1 tsp oregano

* 1 tsp salt and pepper

* 1/2 cup heavy whipping cream

* 1/4 cup cornstarch

Minced fresh parsley, optional


~ in a large skillet, and heat 2 tablespoons butter over medium heat. Brown chicken ; transfer to a 5gqt.slow cooker. Add remaining butter to skilletn Saute onion, carrots and celery until slightly softened. Add the remaining ingredients. Cook, covered on low 30 minutes or until carrots are tender.

~ in a small bowl, mix cream and cornstarch until smooth; gradually stir into soup. The cook, then covered, on high for 10 minutes or until soup is thickened. If desired sprinkle with parsley and serve.

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I’m chef ssentongo Geoffrey

Chefs career and recipe guidency.

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