Chicken, Beans, and Barley Slow Cooker Chili
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.
This ended up pretty spicy, even though my salsa was just 'medium.' You could use 1 can diced tomatoes instead of 1 jar of salsa if you don't like it too spicy.