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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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Mix water, chicken stock, salsa, barley, chili powder, cumin, and garlic together in a slow cooker.

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  • 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.

Cook's Notes:

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.

Nutrition Facts

384 calories; 7.5 g total fat; 37 mg cholesterol; 846 mg sodium. 54.8 g carbohydrates; 26.3 g protein; Full Nutrition