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

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.

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.

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.

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.

Stacy's Notes: made August 2012, and these were really good! I used a large package of boneless, skinless chicken thighs (probably about 2.2 or 2.4 pounds), and cooked them in 2 cups of chicken broth (water plus reduced sodium granules). Cooked in my regular Crockpot on high one hour, and on low for 2-3 hours. Took meat out, removed fat, shredded and put back in empty crockpot, as directed (just threw away, it had a bit of fat and stuff in it). I used Cardini's brand ceasar dressing, about probably used about 1 cup. Had some fresh parsley from my herb garden and used a bit more dried (I don't think the parsley makes much difference). The shredded parmesan and good dressing are what make this! Served on wheat buns with romaine, a bit more cheese, and had potato salad and fruit on the side. Very good, a definite keeper!