Life is starting to get busier and busier. Four kids will do that to ya! We are always heading off to soccer practice, games, dance, church activities, school activities, etc, etc...sometimes it is hard to find time to squeeze dinner in as a family. But to me, that is one thing that we don't compromise on. Even if there is only 15 minutes to spend at the table together, I will take it. My kids love sitting around the table talking about their "good and bad" of the day. If I ever forget, our 3 year old makes sure we do it. Our 8 year old always says, "Nothing good, nothing bad." So we make him talk about anything that happened during the day that he wants to share. Hopefully we will keep the lines of communication open...especially when they all hit those teenage years!
This recipe was one I found on Pinterest. It looked super easy...and was right up my ally since it is a crock pot recipe! EVERYONE ate this right up. Chips makes anything enticing for kids, right?
This recipe makes a ton, so we were able to freeze half of it for a later date!
Source: adapted from Jen's Yummy Fun
4 chicken breasts
2 cans black beans, rinsed and drained
2 cans Rotel tomatoes
1/2 onion, diced
1 bag frozen corn
1 can diced green chilies
1 package Hidden Valley Ranch Dip
8 oz cream cheese, softened
1 cup milk
1/2 cup water
1 cup sour cream
2 teaspoons cumin
1 tablespoon chicken bouillon
1/2 teaspoon pepper
1/2 teaspoon garlic salt
In crock pot, place chicken, black beans, Rotel, onion, corn and chilies. In a bowl, whisk/blend ranch, cream cheese, milk, water, sour cream, cumin, chicken bouillon, pepper, and garlic salt. Pour over chicken mixture. Cook for 4-6 hours on low. With 30 minutes to go, remove chicken and shred. Place back in the crock pot and cook for 30 more minutes.
Cook rice as directed.
Layer with chips, rice, and chicken mixture and top with cheese and cilantro.
Let thaw in refrigerator. Heat on stove top at medium high heat for 20 minutes.