1 pound boneless, skinless chicken breast halves
1 pound skinless, boneless chicken thigh
1 (10.75 ounce) can condensed cream of chicken soup
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (10 ounce) can condensed cream of mushroom soup
1 (8 ounce) can tomato soup
Preheat oven to 350 degrees F (175 degrees C).
Place chicken on foil. Heat oil in large skillet. Remove chicken from skillet. Place in oven and brown on both sides. Drain on paper towels.
Heat all remaining 1/2 cup water in medium skillet over medium heat; add cream of chicken soup. Stir until the chicken is evenly browned. Spread cream of chicken soup over chicken.
Alternately spoon cream of chicken soup and tomato soup onto chicken, removing from skillet.
Baste with chicken stock and chicken broth, stirring all together. Place chicken back in skillet. Cook over medium heat until done, about 5 minutes. Remove from skillet. Arrange chicken legs on foil and grease lightly. Place coated chicken in a large resealable plastic bag. Pour hot broth over chicken, and let stand 5 minutes. Remove chicken from bag and shred into pieces. Remove the chicken from bag and shred into pieces. Wrap plastic foil around chicken, keeping foil in place.
Arrange chicken pieces in bottom of slow cooker. In a medium bowl, combine cream of mushroom soup and tomato soup. Mix well and pour mixture over chicken. Cover, and cook on low for 2 to 3 hours, stirring occasionally.