This could not had been easier more flavorful. I also used leftover to topped salads with...absolutely wonderful. The one thing I changed from the recipe posted below was I simply used bottled Caesar salad dressing in place of the cream of chicken soup and salad dressing mix.
From Betty Crocker
2 pounds boneless, skinless chicken thighs or breasts
1 envelope (1.2 ounces) Caesar dressing mix
1 can (10 3/4 ounces) condensed cream of chicken soup
1/3 cup shredded Parmesan cheese
1/4 cup chopped fresh parsley
1/2 teaspoon coarsely ground pepper
2 cups shredded romaine lettuce
12 “dollar” buns (about 2 1/2 inches in diameter)
Place chicken in 3- to 4-quart slow cooker.
Cover and cook on Low heat setting 6 to 7 hours
Remove chicken from cooker, using slotted spoon; place on cutting board. Discard liquid in cooker. Shred chicken, using 2 forks. Mix dressing mix (dry), soup (or bottled dressing), cheese, parsley and pepper in cooker; gently fold in chicken. Increase heat setting to High. Cover and cook 30 to 35 minutes or until mixture is hot
To serve, spoon 1/4 cup chicken mixture onto lettuce in each bun. Chicken mixture will hold on Low heat setting up to 2 hours; stir occasionally.