Ingredients for Fiesta Chicken With Barley And Brown Rice Crock Pot
- Chicken Breast Halves
- 1 medium onion, chopped
- Garlic Clove
- Diced Tomatoes With Mild Green Chilies
- 1 (46 oz) can tomato juice
- Chipotle Chile
- 1 tbsp chili powder
- Ground Cumin
- Barley
- Brown Rice
- Fresh Ground Black Pepper
- Shredded cheese (optional)
- Sour cream (optional)
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How to Make Fiesta Chicken With Barley And Brown Rice Crock Pot
- Season 1.5 lbs bone-in, skin-on chicken thighs with 1 tsp black pepper and brown in a large nonstick skillet over medium-high heat for 5 minutes per side.
- Place 1 medium onion (chopped), 1 chipotle pepper in adobo sauce (minced), and 2 cloves garlic (minced) in your slow cooker.
- Add the browned chicken to the slow cooker.
- Pour 1 (46 oz) can tomato juice over the chicken.
- Sprinkle chicken with 1 tbsp ground cumin, 1 tbsp chili powder, and 1/2 tsp black pepper.
- Pour 1 (28 oz) can crushed tomatoes and 1 (4 oz) can diced green chilis over the chicken.
- Cover and cook on low for 4-5 hours.
- Remove chicken from the slow cooker. Stir in 1 cup uncooked barley and 1 cup uncooked brown rice.
- Return chicken to the slow cooker. Continue cooking on low for 1 1/2 - 2 1/2 hours, or until grains are tender but not mushy. Cooking time may vary depending on your slow cooker.
- Serve hot, topped with shredded cheese and sour cream (optional).
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
22g
Fat
11g
Carbs
15g