Place chicken in slow cooker and add spices and herbs to taste.

Cook on high for 6 hours until chicken falls apart easily. Do not drain juices.

In a microwaveable bowl, whisk together cream of chicken soup and milk.

Microwave the soup mixture for about 4-5 minutes and add mixture to stew in slow cooker (this is so that it will be hot when you add it to the chicken and you don't have to wait for it to heat up again in the slow cooker).

Adjust milk based on your preference of stew thickness. Less milk will make the stew thicker while more will make it thinner.

Alternative method: boil chicken for 45 minutes instead of using slow cooker. I think this makes the chicken a bit tougher but it works in a pinch.