Lately I've been making a batch of this and bringing it for lunch all week. It is super easy, fairly healthy and there are lots of variations so it doesn't get boring. I used this recipe I came across on Pinterest as a base.
Mexican Crock Pot Chicken
3 large frozen chicken breasts
1 can kidney beans (black would work too)
1 can diced green chiles (4 oz)
3 jalapenos diced (this makes it fairly spicy so adjust depending on your audience)
1 cup chopped red onion
1 cup salsa
1 cup frozen corn
1 1/2 cups greek yogurt or light sour cream
1 tsp cumin
1 tsp chili powder
salt and pepper to taste
Lay frozen chicken breasts on the bottom of the crock pot. Pour in the rest of the ingredients (except shredded cheese). Cook on low for as few as six hours but I've left it in there as long as 12. Stir and use a fork or spoon to break up/shred the chicken. Top with cheese and serve over rice or in tortillas.