In a greased 5-6 quart Crock Pot place cut chicken pieces of your choice.  Your Crock Pot should fit at least 2 thighs, 2 legs, 2 wings and 2 breast and maybe more.  You could also use all boneless breast pieces.

Mix all ingredients and pour over the chicken.

2 cans Cream of Chicken soup, undiluted

1 can Chicken broth

1 1/2 t. onion powder (or to taste)

1/2 t. garlic powder (or to taste)

Salt & Pepper (to taste)

3-4 T. grated Parmesan cheese

2-3 T. Parsley flakes

Cook on High for 4 hrs. or Low for 6-8 hrs.  Thicken juices for gravy if desired.

Notes:

• If cooking for your family, use the pieces of chicken that best fit the tastes of your family.
• If cooking for a crowd, include a good mix of dark and white so there will be choices for your guests.
• I salt and pepper the chicken as I put it in the Crock Pot.  The onion and garlic powder is because my children do not care for pieces of onion or garlic.  I use powder to still add the flavor but not the pieces.  You can experiment with using chopped or sliced versions of either to suit your own tastes.
• This works great for Sunday lunch guests.  I have cooked it overnight on Low and then left it to keep warm while at church.  It is moist and falling-off-the-bone tender.