Best Chicken And Barley Chili Recipes

CHICKEN, BEANS, AND BARLEY SLOW COOKER CHILI

Chicken, Beans, and Barley Slow Cooker Chili image

Quick-cooking barley and pre-cooked chicken makes this pot of chili quick, thick, and comforting. I am going to serve it with Cheddar cornbread. Serve with what ever toppings you might like. I used stock that I made from the picked chicken that I used for the chili. Made it that much richer.

Provided by rebekah

Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes

Time 45m

Yield 6

Number Of Ingredients 10

Ingredients

4 cups water
1 ½ cups chicken stock
1 ½ (8 ounce) jars salsa
1 cup quick-cooking barley
1 tablespoon chili powder
1 teaspoon ground cumin
1 clove garlic, minced
2 cups cubed, cooked chicken
1 (15.5 ounce) can black beans, rinsed and drained
1 (15.5 ounce) can white beans, rinsed and drained

Steps:

Mix water, chicken stock, salsa, barley, chili powder, cumin, and garlic together in a slow cooker.
Cook on High until the liquid is bubbling, 5 to 10 minutes. Switch slow cooker to Low and continue to cook until the barley is tender, about 20 minutes more.
Stir chicken, black beans, and white beans into the mixture in the slow cooker. Switch slow cooker to High again until the liquid is bubbling. Cook on Low until the beans are softened, about 5 minutes.

Nutrition Facts : Calories 383.8 calories, Carbohydrate 54.8 g, Cholesterol 36.6 mg, Fat 7.5 g, Fiber 15.2 g, Protein 26.3 g, SaturatedFat 2 g, Sodium 845.7 mg, Sugar 2.4 g

CHICKEN AND BARLEY CHILI

Chicken and Barley Chili image

I found this recipe on the back of a box of barley and thought it was a winner. I've tweaked it a bit, naturally, and expect you to do the same. (Recipes are like the pirate code, right? "Mostly guidelines")

Provided by pattikay in L.A.

Categories Chicken

Time 1h15m

Yield 9 serving(s)

Number Of Ingredients 15

Ingredients

1 cup chopped onion
1 garlic clove, minced
1 tablespoon vegetable oil
3 cups water
1/2 cup barley
1 (28 ounce) can crushed tomatoes
2 cups chicken stock
1 1/2 cups frozen corn kernels
1 (14 1/2 ounce) can black beans, undrained
1 (4 ounce) can chopped green chilies (or fresh if you've got them)
1 -2 tablespoon chili powder
1 -2 teaspoon cumin
1/2-1 teaspoon oregano
3 cups chopped cooked chicken
salt (add to taste) (optional)

Steps:

In a 4-qt saucepan or Dutch oven, cook onion and garlic in oil till onion is tender.
Add remaining ingredients except chicken.
Bring to a boil. Reduce heat to low.
Cover and simmer 40 minutes, stirring occasionally. Add more water or stock if it seems too thick.
Add cooked chicken; continue simmering 5-10 minutes till chicken is heated through and barley is tender.
Taste to adjust seasonings - I'm sure I add more chili powder and cumin than this calls for, maybe a touch of oregano.
Salt is up to you - always easier to add it at the end than start with too much.

Nutrition Facts : Calories 286.3, Fat 6.5, SaturatedFat 1.4, Cholesterol 36.6, Sodium 250.4, Carbohydrate 39.5, Fiber 8.3, Sugar 2.4, Protein 21

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