I keep it easy. Go find your favorite crackers. Mine are the cheese nips duos. Dump some in a ziploc baggie and smash them almost into a powder. Toss the chicken in the baggie and then in the baking dish till done.
I have the "home" version and the "camping" version. The camping version is easiest. I use the microwave most of time on the road but less "flair" to the recipe, rotel, some pre-cooked meat type substance.
The home version can be done on the road if you have the time and want to work on the ingredients.
For the crockpot.
I prefer boneless skinless thighs - 4-6 boiled for about 20 mins or so (thawed) with whatever seasoning you prefer.
As they boil toss the velveeta, 1 or 2 blocks(depending on amt of guests) cut up in crockpot with some rotel and I like to add a little water to cover the bottom of the pot.
Either a block of cream cheese cut up or the med sour cream and toss it in.
Chop up some onions and bell peppers and saute until transluscent and toss it in with the cheese.
When chicken is done chop it up and add it to cheese.
Keep some of the stock to help thin the dip out if needed.
Now clean up your mess and enjoy the dip when it reaches that right cheesy consistency!
I concur with the cream of mushroom soup, thats what I use. I don't recall what size roast I use, I just eyeball it in the butcher case to make sure it fits in the oval crockpot. Toss the taters, onions and carrots (small whole mushrooms sometimes) all in at once and cover the whole works with dry soup mix of your choosing. Usually ready in 4-5 hours. The cream of mushroom soup makes a great gravy. Grab a loaf of bread and you are all set.