Mexican Chicken. Fast prep? Yes. Easy? Oh, yes.
Boneless skinless chicken, a can of tomato sauce, a can of diced green chilies, onion powder, garlic powder, chili powder (my kids like it mild) and just a touch of brown sugar for sweetness. No need to stir it up; just dump, dump, dump the ingredients into a crock pot on low for 10-12 hours and the chicken will shred easily with a quick stir. Serve on warm tortillas and all of your favorite toppings.... chopped onion, tomato, sour cream, shredded cheese, avacados, etc.