Slow Cooker Chicken Caesar Sandwiches

2 Boneless Skinless Chicken Breasts
2 cups of Chicken broth or water
3/4 cup whole wheat flour
2 envelopes Fleischmann's® RapidRise Yeast
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons butter OR margarine
1 to 1-1/4 cups all-purpose flour
2 cups of your favorite Caesar dressing original recipe called for 1 cup but I like it wet
1/2 cup shredded Parmesan cheese I used grated this time because I was out of shredded
2 cups of shredded romaine lettuce

Place chicken in a 3-4 quart slow cooker with 1-2 cups of chicken broth or water, cover and cook on low heat for 4-6 hours.
For the rolls: Combine whole wheat flour, undissolved yeast, sugar and salt in a large mixer bowl. Heat milk, water and butter until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup all-purpose flour; beat 2 minutes at high speed. Stir in enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 12 equal pieces; shape into balls. Place in greased 8 or 9-inch square pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
Bake in preheated 375°F oven for 15 to 20 minutes or until done. Remove from pan; cool on wire rack.
When the chicken is done cooking: Remove chicken from cooker using a slotted spoon and drain the broth or water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.
Place chicken back in the cooker and pour dressing and Parmesan cheese over the top. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.
Spoon 1/4 cup mixture onto each slider bun.
Top with extra shredded Parmesan cheese and lettuce to serve.