2 pounds boneless, skinless chicken thighs (I used whole thighs, with skin and bones - it's considerably cheaper. When all was said and done, I used six thighs, which was about two-thirds of a 4 pound package)
1 pkg Caesar dressing mix (I used ranch and added a few things, because the store didn't have Caesar)
1 can condensed cream of chicken soup with herbs
1/3 cup Parmesan cheese
1/2 tsp ground pepper
Lettuce
buns
You will need:
A 3-4 quart slow cooker (crockpot)
wooden spoon or rubber spatula
AT LEAST six hours of time
Place chicken in slow cooker. Cover. Cook on low heat for six to seven hours. If using bone-in thighs with skin, remove the skin around 2 1/2 - 3 hours. Remove the bones around 5 1/2 and shred meat using two forks on a cutting board. Return meat to simmer in juices for another hour or so. If using boneless, shred meat around six hours in, then return to simmer in juices.
Drain the liquid out of the slow cooker, using either a fork to catch the meat or by pouring it through a strainer. Add soup + half a can of watter to meat and stir. Turn heat to high.
Add the parmesan cheese, dressing mix, and pepper. If using ranch mix instead of Caesar, add 1 tbsp minced garlic and 1 tbsp white (or red wine) vinegar. Stir.
Cook for 30-35 minutes.
Spoon onto buns and enjoy!
