SLOW COOKER BEAN AND BARLEY STEW
Provided by Katie Lee Biegel
Categories main-dish
Time 8h10m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Combine the broth, bean mix, salt, pepper, celery, carrots, garlic, onions, bay leaf, thyme and 2 cups water in a slow cooker. Cover and cook on low for 7 hours. Add the barley and, if the broth looks low, another cup of water. Cover and cook on low an additional 1 hour (8 hours total).
- Just before serving, stir in the spinach to wilt. Serve in a big bowl with toasted crusty bread or baguette.
CHILI WITH CHICKEN AND BEANS
If you like, spice up this robust chili by adding chopped fresh hot chile peppers. You can also replace the canned beans with cooked dried beans; if you do so, use the bean cooking liquid to replace half the chicken stock.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 17
Steps:
- In a large, heavy-bottom pot or Dutch oven, heat the oil and cumin seeds over medium heat until the cumin is lightly toasted and aromatic, about 1 minute. Add onion, garlic, and bell pepper, and reduce heat to medium-low; cook, stirring occasionally, until vegetables are soft and lightly golden, about 10 minutes.
- Raise heat to medium, and add the chicken, chili powder, oregano, and bay leaf to pot. Cook, stirring frequently, until chicken is seared on the outside and coated thoroughly with spices, about 10 minutes. Add tomatoes and green chiles, and stir to combine. Cook 5 minutes. Add stock, salt, and beans; season with black pepper, and stir to combine.
- Cover; simmer. Stir contents, then replace lid to partially cover pot. Reduce heat to medium-low, and cook until chili is thickened and chicken is tender, stirring occasionally, about 1 1/2 hours.
- Divide chili among six bowls; garnish with sour cream and cilantro leaves, if desired. Serve immediately.
Nutrition Facts : Calories 466 g, Cholesterol 127 g, Fat 13 g, Fiber 10 g, Protein 55 g, Sodium 884 g
SLOW COOKER CHICKEN CHILI
This is so incredibly easy, and I have made it numerous times. I love making this for freezer meals and passing it along to my friends with new babies. This makes a great freezer meal; you can add all ingredients into a freezer bag before or after cooking and freeze.
Provided by carry016
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 6h40m
Yield 4
Number Of Ingredients 16
Steps:
- Lightly grease the crock of your slow cooker with vegetable oil.
- Put chicken breasts into the bottom of the slow cooker crock; add chicken broth, black beans, cannellini beans, diced tomatoes, yellow onion, chili powder, garlic, cumin, paprika, garlic powder, hot sauce, salt, and black pepper.
- Cook on Low for 6 hours (or on High for 3 hours).
- Remove chicken breasts from the crock to a cutting board. Shred chicken into strands with a pair of forks and return it to the mixture in the crock; add sour cream and stir.
- Continue cooking on Low for 30 minutes more.
Nutrition Facts : Calories 362 calories, Carbohydrate 41.9 g, Cholesterol 46.2 mg, Fat 10.1 g, Fiber 13.9 g, Protein 25.4 g, SaturatedFat 4.5 g, Sodium 907.3 mg, Sugar 4.1 g
BARLEY CHICKEN CHILI
I was looking for a new recipe for chicken when I discovered a dish I thought my husband might like. After making a few changes and additions to fit our preferences, I had this zesty chili simmering on the stovetop. It was great! Leftovers store well in the freezer.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 9 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion and green pepper in oil until tender. Add the water, tomato sauce, broth, tomatoes, barley, chili powder, cumin and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add chicken. Cover and simmer for 5 minutes longer or until barley is tender.
Nutrition Facts : Calories 197 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 576mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges
CHICKEN AND BARLEY CHILI
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
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
SLOW COOKER CHICKEN CHILI WITH GREENS AND BEANS
Beans, greens and chicken come together with tomatoes in a thick and creamy broth. This recipe, as with most chili recipes, doesn't need to be exact and can be altered to fit your taste or what you have on hand. The choice of greens is up to you - my first choice is kale, but you can use spinach, turnip greens, collards or a combination (my favorite)! If you use fresh greens, wash and chop them very fine before adding them to the slow cooker.
Provided by Valerie Bagwell McGreevy
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 6h15m
Yield 8
Number Of Ingredients 12
Steps:
- Place black beans, white beans, tomatoes, and kale in a slow cooker.
- Melt the butter in a large skillet over medium heat. Stir in the onion; cook and stir until softened and translucent, about 5 minutes.
- Transfer the onion to the slow cooker.
- Sprinkle with chili powder, garlic and herb seasoning, and salt.
- Place the chicken breast halves on top, then pour the chicken broth into the slow cooker.
- Cook on Low for 6 hours. Remove the chicken breasts, and shred or cut the chicken into bite-size pieces. Stir the shredded chicken back into the chili.
- Stir in the heavy cream, allow to heat for a few minutes, and serve.
Nutrition Facts : Calories 344.5 calories, Carbohydrate 32.5 g, Cholesterol 76.3 mg, Fat 14.8 g, Fiber 9.6 g, Protein 22.4 g, SaturatedFat 8.3 g, Sodium 1364.4 mg, Sugar 4.1 g
DELICIOUS CHICKEN BARLEY CHILI
This is a nice hearty meal that goes together very quickly. You can see how easy this recipe is to adjust for your family's "spicy" tolerance. None of these ingredients are ever really "optional" here. I tend to add more garlic and some cayenne if there aren't any kids eating. You can use the seasoned varieties of the beans, tomatoes, or anything else. I love Rotel. I serve with some warmed pitas or tortillas.
Provided by LilPinkieJ
Categories Stew
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, tomatoes, salsa, broth, barley, water, chili powder, cumin, and garlic.
- Bring to a boil; cover and reduce heat to low. Simmer for 30 minutes, stirring occasionally.
- Add beans, corn and chicken; increase heat until chili comes to a boil.
- Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender.
- If chili becomes too thick, add more chicken broth or water until chili is desired consistency.
- Top each bowl of chili with a little shredded cheddar and a dollop of sour cream.
Nutrition Facts : Calories 266.3, Fat 2.1, SaturatedFat 0.3, Sodium 875, Carbohydrate 54.3, Fiber 12.7, Sugar 5.7, Protein 11.8
BARLEY CHILI
"A friend gave me this recipe using wheat, which I replaced with barley," notes Marv Salter of West Hills, California. The barley makes this dish a hearty meal for a chilly day.
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 3 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in flour. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until barley is tender.
Nutrition Facts : Calories 239 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 599mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 5g fiber), Protein 19g protein.
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