Easy recipe developed by my wife:

SQUIRRELS
Cut into standard pieces, 4 legs and 1 back per squirrel. (This recipe works well for 3 to 4 squirrels. If cooking more squirrels, especially large fox squirrels, add some more chicken broth.)
Put in Crock-Pot and add salt & pepper to taste.
Lightly sprinkle Lawry’s Seasoning Salt.
Add one half of a 10 ½ ounce can of CHICKEN broth.
Cook on HIGH for 1 hour, then on LOW for about 4 hours or until meat easily and cleanly pulls off the bones.

SALAD DRESSING (for green leafy salad plus on limb chicken meat)
This is a sweet & slightly sour dressing that goes well with several kinds of meat.
May need to stir salad dressing occasionally to minimize separation of ingredients.
1 cup sugar
1 cup mayonnaise (the real stuff)
1 small 5 ounce can of condensed milk
1/3 cup apple cider vinegar

GREEN SALAD
Romaine lettuce (broken/cut to size desired)
Feta cheese crumbles
Chef’s garlic pepper crispy onions & whatever else you like in the salad

Put squirrel on your plate with one or two vegetables (black-eyed peas in the picture).
Drizzle salad dressing on the green salad and on the meat.

Enjoy. It’s finger-licking good, so keep napkins handy.