2 lbs boneless chicken thighs or breasts
2 cups chicken broth
1/2-1 cup Caesar dressing
1/2 cup shredded Parmesean
2 teaspoons Parsley
1/2 tsp ground pepper
2 cups shredded romaine
Cook chicken in chicken broth in slow cooker, covered, for 4-6 hours.
Remove chicken with a slotted spoon and shred. Drain broth from slow cooker (I strained and froze mine to use later) and return the chicken. Add dressing, cheese, parsley and pepper. Stir to coat. Cover and cook on high for 30 minutes.
Serve hot with lettuce on a tortilla with croutons and a sprinkling of cheese.