Super easy, simple and tasty! About 2 lbs chicken (I use boneless skinless breasts or tenders) 2 cans cream of mushroom soup 1 soup can full of water milk parmesan cheese spices to taste (recommend garlic powder, minced onion, Season-All) In slow cooker combine soup, water, and chicken. I add garlic powder, minced onions, and Season-All spices too. Cook until chicken is falling apart (usually 3-4 hours on high, it depends on the thickness of the chicken) About 30 min before you want to eat, add milk (I don't measure, just add to consistency you want for creaminess. It will thicken slightly. I'd say around 1 cup of milk) Also add parmesan cheese at this time- about 8 oz or so. Let cook another half hour to hour. Serve over whatever pasta you have around!