I make it in the crockpot and it gets dry. What are your secrets for really moist chicken?

I do chicken boneless, skinless thighs in the crockpot with a can of golden mushroom soup.

 when you make it how do you do it? You have to put in some type of fluid for it to stay moist. 

 I always make sure to put in a lot of soup or sauce. I think maybe I leave it in the crockpot for too long.

Depending on what part of the chicken you are cooking, you might be cooking it too long. Something like boneless skinless chicken breast don't need 8hrs in my opinion, even when some recipes call for it. Have you tried a whole chicken?

I cook boneless chicken breast in a little olive oil and put a lid over it, don't cook it on high jus****ch it, or marinade it and cook it with the aluminum foil slick side on medium and watch it, don't over cook it

Soaking your chicken in a brine of sal****er or buttermilk bath will 'tenderize' the meat. You can roast it or grill it, but make sure that when you cook it, you cook it to an internal temperature of 165. More than that creates tough, stringy, fibrous chicken. 

Good luck!

 Most people overcook their meats as a general rule. I was surprised to learn in a cooking class how meat continues to cook even when removed from the cooking surface. Many times I think we cook things to death because we don't allow for the cook time that happens while the meat is sitting on the plate. One other thing...be patient once you take that piece of meat from the cooking surface. Let the meat "rest" so that all the juices redistribute and you'll have much more satisfying results. I'm not a huge crock pot fan for the simple reason that it seems to me the flavors get "mushed" together to much for my taste. I'd much prefer oven baked, pan seared, or my favorite...the grill!

I prefer dark meat to white breast meat. White meat is typically difficult for most post ops to eat. Dark meat is moister, no matter how you cook it, as it's less dense than breast meat.  I buy the boneless chicken thighs that come in a 3 pound bag or so from my market or Smart & Final stores.  Take out a chicken thigh, and place on a ceramic plate.  I put a couple of towels over it to help absorb any juices that might "steam off". I place in microwave and cover with one of those plastic cooking domes.  These domes help to keep moisture in any number of dishes.  Cook the thigh for around 4 minutes. Remove, uncover, drain any extra juice into sink, throw away paper towels, season and eat.  I do something similar with fish filets. I place the filet on a plate, and place an inverted plate on top of it so it has a "flying saucer" appearance. Cook in microwave around 4  minutes. Use pot holder to remove hot plates. Hod sideways over sink to drain any fluid off of plate. Remove top plate, season and eat. This basically poaches the fish and it's a simple method of cooking.  DAVE

Yup if it's dry coming out of the crock pot it is cooked too long. You can also try cooking it in broth in the crock pot.