Warning: by the end of this post, you will be drooling.
When I stepped onto this stay-at-home mom path I went a little crazy. I decided that nearly everything we ate had to be homemade.
I spent hours simmering marinara sauce. There were endless experiments with new breads in my soon-to-be burnt-out bread machine (I worked that thing to death).
I may have even silently snubbed those who didn’t make everything from scratch. I mean really, if I could do it, why couldn’t everyone else?
That was me, three and a half years ago. At home with one toddler. I had a lot of time on my hands and I filled it with food.
Fast forward a bit and I’m now a work-at-home mom, running my own graphic design business between wiping noses, singing Itsy Bitsy Spider and shuttling kids from here to there and back to here again.
If I make anything from scratch, it’s cookies. I have yet to find a store bought cookie that meets my expectations.
I have very high cookie expectations.
I’m so over making things from scratch. Not because I don’t love it. I just don’t have the time, the energy, or the patience to make complicated meals from scratch while arguing with my 4.5 year and keeping my 18 month old from falling off of every surface that he has climbed onto.
Our house is virtually non-stop movement.
But, I still strive to feed my family healthy meals that fill the kids with grouch-fighting goodness, give me the fuel to run 7+ miles and then chase after a just-figured-out-how-to-run toddler, and produce enough food for Hubs to take to work the next day. If he’s lucky.
So I make smarter meal choices. Recipes that require minimal effort. Healthy, filling, power-packed ingredients.
Quick recipes that leave me with time to enjoy eating with my family, because even now with young kids, our time is overflowing with activities and if we don’t make the effort to sit down together to eat, we hardly see each other all day.
That is why my best friend (other than chocolate and coffee of course) is my slow cooker. My second best friend is any slow cooker recipe that doesn’t require me to cook before throwing it into the slow cooker.
And now, I’d like to introduce you to my third best friend: Slow Cooker Nacho Chicken, Pinto Beans and Rice Wraps, inspired by Campbell’s Kitchen (which is exploding with over 3,000 timeless recipes made for the everyday busy schedule).
Amazing, right? Right?
Would you believe me if I told you that all I had to do was dump six ingredients into the slow cooker, and let it do it’s thing?
Boneless, skinless chicken breasts. Campbell’s® Condensed Cheddar Cheese Soup. Pinto beans. Pace® Picante Sauce. Rice. A dash of cumin. All playing along nicely in the crock pot. No preparation necessary.
Would you believe me if I told you how spectacular this dish is?
Would you believe me if I told you that we ate this for nights and nights and still had leftovers?
Would you believe me if I said I’ve given up chocolate and replaced it with this dish?
Yea, I wouldn’t believe that last one either. But everything else is 100% true.
Ohhhh, yeaaaaaa. No-fuss food has never looked, or tasted, this good.
Told ya you’d be drooling.
For busy week nights these Slow Cooker Nacho Chicken, Pinto Beans and Rice Wraps are perfect. Place all of the ingredients in the slow cooker, turn it on, and let it do it's thing. That's all there is to it.
- 2 cans (10-3/4 ounces each) Campbell's® Condensed Cheddar Cheese Soup
- 2 cups pinto beans, rinse and drained
- 1-1/4 cups water
- 2 cups Pace® Picante Sauce or your favorite salsa
- 1 teaspoon ground cumin
- 1-1/4 uncooked white or brown rice*
- 2 pounds skinless, boneless chicken breasts
- 10 flour tortillas (10-inch)
- Shredded cheddar cheese
- Diced tomatoes
- Fire roasted corn
- Sour cream
- Hot sauce
- Place the chicken breasts in the bottom of a 4-quart slow cooker.
- In a large bowl stir together the soup, pinto beans, water, salsa, rice and cumin. Pour over the chicken.
- Cook for 3 hours on high or 6 hours on low, or until the chicken and rice are cooked through.
- Shred the chicken, mixing everything together.
- Warm tortillas in the microwave for 10 seconds.
- Spoon chicken mixture down the center of each tortilla. If desired top with shredded cheese, diced tomatoes, corn, sour cream and hot sauce. Fold tortilla around the filling.
*If using brown rice increase cooking time to 5-6 hours on high or 10-12 hours on low, or until the rice is cooked through.
Adapted from the Campbell's Kitchen