Mexican Chicken

And so with the return of the work week comes the return of crockpot cooking! Tonight we dined on chicken quesadillas, which could easily have been chicken wraps, or chicken rice bowls. I made the filling in the crockpot and then put the filling between tortillas, added a little bit of extra cheese and put them in the quesadilla maker. Or in my case, my George Foreman grill with the quesadilla plates on! The end result was a very tasty quesadilla that took relatively no time to put together and is somewhat healthy! Or at least it would have been if my grocery store wouldn't have been sold out of our usual whole wheat, high fibre tortillas. Excellent with a side of fresh fruit and some steamed veggies (not pictured!).

Mexican Chicken

Ingredients:

- 2 cans Black Beans (I used one 19 oz. can, drained)

- 2 cans Whole Kernel Corn

- 1 jar Salsa Of Choice (I used about 1 1/2 cups)

- 3 pieces Boneless Skinless Chicken Breast or chicken thighs or a mix of both

- 1 block light cream cheese (softened)

Directions:

- Mix the black beans, corn, and salsa together in the bottom of the crockpot – then place the chicken on top.

- Turn your crockpot on low for 8 hours or high for 4 hours and walk away!!

- Before serving take the chicken out of the crockpot and shred with a fork (it’ll be nice and tender and juicy!!)

- Add in the block of cream cheese and let the mixture melt together a bit while you shred the chicken.

- Put the chicken back in the crockpot and mix it all up.

- Serve on top of salad, a bowl of rice or wrap in a tortilla - whatever sounds most appealling to you!