Crock Pot Chicken and Rice

Source: Stick a Fork in It
Ingredients:

2-4 frozen boneless skinless chicken breasts

1 pkg. (8 oz.) cream cheese (let sit out to soften)

1 can cream of chicken soup
1 pkg. italian dressing seasoning (the dried kind in the packet)
rice

Directions:
Stir the cream cheese, cream of chicken, and seasoning together in the crockpot. I actually start it on low and let them sit in there for about 30 min so the cream cheese is softer to stir. Put the frozen chicken in and cover with the mix. Cook on high 4-6 hours or until the chicken is cooked and fall-apart-tender. after the first two hours when the chicken is softer cut it up into strips for easier eating. How easy is that!?

Slow Cooker Chicken Caesar Sandwich

Source: Sweet Treats and More
Ingredients:
2 pounds boneless skinless chicken thighs
1/2 to 1 cup of your favorite Caesar dressing (I like Cardini's and Brianna's Asiago Caesar)
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley)
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce
12 slider buns or 4-6 regular sized hamburger buns
Directions:
1. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.

2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.

3. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.

4. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

Slow Cooker Buffalo Chicken Wraps

Via Betty Crocker. Serves 8

Ingredients:
2 lb boneless skinless chicken thighs                                           
1/2 tsp salt                                                                            
3/4 cup buffalo wing sauce (from 12-oz jar)
3/4 cup ranch dressing
1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)
3 cups shredded lettuce

Directions:
1. In 1 1/2-quart slow cooker, place chicken; sprinkle with salt.
2. Cover; cook 6 to 7 hours (if slow cooker has heat settings, use Low).
3. With slotted spoon, remove chicken from slow cooker and place on cutting board; discard liquid in slow cooker. In slow cooker, mix buffalo wing sauce and 1/4 cup of the ranch dressing. With 2 forks, shred chicken. Return chicken to slow cooker; stir gently to mix with sauce.
4. To serve, spread each tortilla with 1 tablespoon remaining ranch dressing; top each with about 1/2 cup chicken mixture and about 1/3 cup lettuce. Roll up tortilla; secure with toothpicks.