As the semester is reaching the end, we are becoming swarmed with final projects and exams. This recipe is perfect for those busy weeks with how quick and simple it is.

Ingredients:

2.5 lb. boneless, skinless chicken

2 (15 oz.) can black beans, rinsed and drained

2 cups salsa

1 can corn, drained

8 oz. cream cheese

Directions:

Combine all ingredients into the crockpot.

Cook on high for 2 ½ to 3 hours.

Shred Chicken and serve.

You can serve this Mexican dish over rice or in a tortilla. If desired, you can also top with shredded cheese.