Chicken With Brown Rice Barley Crock Pot Recipes

FIESTA CHICKEN WITH BARLEY AND BROWN RICE (CROCK POT)

Fiesta Chicken With Barley and Brown Rice (Crock Pot) image

I came up with this when I couldn't decide between chicken cacciatore or something more Tex-Mex. I also wanted a "real" meal without having to work too hard at it. We really enjoyed this. Other cuts of chicken can be used, although I recommend staying away from boneless skinless breasts because I think they tend to dry out in a slow cooker. Since every one's crock pots heat differently and grains can be tricky to cook in a CP, you may have to fool a little bit with the timing on the rice and barley. You could also make that separately and just add it in at serving time. Cooked the way I did it, it almost had a risotto-like texture to it.

Provided by Vino Girl

Categories One Dish Meal

Time 7h20m

Yield 3 serving(s)

Number Of Ingredients 13

Ingredients

3 chicken breast halves
1 cup onion, chopped
1 garlic clove, chopped
1 (14 1/2 ounce) can diced tomatoes with mild green chilies, with juice
1 cup tomato juice
1 teaspoon chipotle chile, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/3 cup uncooked medium barley
1/3 cup uncooked medium grain brown rice
fresh ground black pepper, to taste
cheese (optional)
sour cream (optional)

Steps:

Sprinkle chicken with pepper and lightly brown in a large nonstick skillet, 5 minutes on each side.
Place onion, chipotle pepper, and garlic in the crock pot, followed by the chicken.
Pour tomato juice over the chicken.
Sprinkle chicken with cumin, chili powder, and more black pepper.
Pour canned tomatoes & green chilis over chicken.
Cover and cook on low for 4-5 hours.
Remove chicken, and stir uncooked rice and barley into the slow cooker (check the dryness at this time, too, and add some water or other liquid in if you need to).
Place chicken back on top and continue to cook on low for 1 1/2 - 2 1/2 more hours until grains are tender but not overdone.
Serve with cheese and sour cream, if desired.

SLOW-COOKER DIJON CHICKEN WITH BARLEY AND MUSHROOMS

Slow-Cooker Dijon Chicken With Barley and Mushrooms image

This glossy, risottolike dish is inspired by the French bistro classic of chicken in tarragon-mustard sauce. Here, those flavors are transformed into a whole-grain, one-pot weeknight meal: The barley, mushrooms and chicken cook together first, then just before eating, finish with a bag of frozen peas and a tangy mixture of crème fraîche (or sour cream) and Dijon. Make the dish vegetarian by omitting the chicken and using your favorite vegetable broth, but add about ½ cup more liquid, to substitute for the chicken juices.

Provided by Sarah DiGregorio

Categories dinner, grains and rice, poultry, main course

Time 3h5m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

1 1/2 cups pearled barley
1 pound sliced cremini mushrooms
1 pound boneless, skinless chicken thighs
4 cups chicken broth
1/4 cup lemon juice (from about 1 large lemon)
1/4 cup dry white wine
6 garlic cloves, smashed and chopped
4 thyme sprigs, leaves picked (about 2 teaspoons), or 1 teaspoon of dried thyme
2 teaspoons coarse kosher salt
1 teaspoon onion powder
1/2 teaspoon red-pepper flakes
Black pepper
1 (10-ounce) bag frozen peas
1/4 cup crème fraîche or sour cream
2 heaping tablespoons smooth Dijon mustard, plus more to taste
1/3 to ½ cup chopped fresh tarragon or dill, to taste
Grated Parmesan, for serving

Steps:

In a 6- to 8-quart slow cooker, combine the barley, mushrooms, chicken, chicken broth, lemon juice, white wine, garlic, thyme, salt, onion powder, red-pepper flakes and several generous grinds of black pepper. Stir to combine, then cook for 3 hours on high.
At first it will seem like there is too much liquid, but the dish will thicken as it cools, and as you stir. Stir in the frozen peas and let them heat through, about 2 minutes.
In a small bowl, stir together the crème fraîche and mustard, then fold it into the barley mixture. The chicken thighs should be falling apart; break them into coarse chunks with a spatula. Taste and add more mustard for a stronger flavor, if desired. Stir in the chopped tarragon and serve. Pass Parmesan at the table for topping.

CHICKEN WITH BROWN RICE & BARLEY (CROCK POT)

Chicken With Brown Rice & Barley (Crock Pot) image

This is a nice warming dish, with boneless chicken, high fiber whole grains and vegetables. Great for an evening meal when you don't want to stand at the stove. Try this dish with different grain combinations: brown rice, wild rice blend, red rice, pearl barley, bulgar wheat, millet, rye or wheat berries. Be sure to add enough broth for cooking your measure of grain. Err on the side of too much rather than not enough liquid in the crockpot.

Provided by kitty.rock

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 lb boneless skinless chicken thighs (or breasts if you prefer)
3 -4 cups prepared chicken broth
1/2 cup brown rice
1/2 cup pearl barley
1/4 cup Bulgar wheat
2 large carrots, fine dice
2 celery ribs, fine dice
1 small red pepper, fine dice
1/2 large onion, fine dice
2 garlic cloves, minced
2 teaspoons dried thyme
1 turkish bay leaf
1/4 teaspoon black pepper
1/2 teaspoon kosher sea salt
1/4 teaspoon red pepper flakes
1 teaspoon olive oil (optional)

Steps:

Spray inside of 6-quart crockpot with cooking spray or add 1 teaspoon olive oil and coat inside of crockpot.
Add chicken (no need to cut it up, it will fall apart after cooking), and prepared broth.
Add grains, diced vegetables, and seasonings.
Stir to mix ingredients in the crockpot.
Cover and cook on low heat for 6-8 hours.
Remove bay leaf before serving, and season to taste as necessary.
NOTE: the first time I made this I used 2 1/2 cups broth; it was not quite enough as the rice was sticking to the crockpot. 3 1/2 cups of broth seemed to be a better choice, but it depends on your crockpot.

Nutrition Facts : Calories 255.9, Fat 4.5, SaturatedFat 1.1, Cholesterol 63, Sodium 664, Carbohydrate 32.1, Fiber 5.1, Sugar 3.1, Protein 21.2

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