So it could jump into the Crock Pot and become a fabulous dinner for you!

I most recently saw this Mexican Crock Pot Chicken and thought it’d be perfect to feed a crowd ~ my in-laws are visiting and I needed somethin’ for the crock pot yesterday as we were out and about and weren’t home until right before din din.

I found some gorgeous thin-sliced organic chicken breasts on sale so that is what I used this time {I usually use the frozen tenderloins from Trader Joe’s for something like this}. Cooked on LOW for about 6 hours and the chicken literally almost shredded itself into long thin shreds. I also used Weight Watchers cream cheese {in the little tub} since that is what I had on hand.

Loved the addition of fresh chopped tomatoes and cilantro straight from our garden. We had a not-ripe-enough avocado that we will put on top tomorrow night when we have leftovers!

This chicken would also be great in tacos or burritos instead of on a bed of white rice. It was a treat to have the Jasmine rice because I have been buying nothing but brown rice and quinoa lately. Jay said this meal reminded him of the bowls at Chipotle ~ that’s a compliment in my book!

{I also made Banh Mi while my in-laws were visiting…in case you missed that post, here it is again. They were just as amazing as the first time…you really need to try BOTH of these recipes!}

Back to healthier eating {and Jillian!} mañana.

Happy Tuesday to you!