Chicken With Brown Rice Barley Crock Pot Recipes

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.

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and place, skin side down, in pot. Cook until golden brown on both sides, 10 to 12 minutes total. Pour off all but 1 tablespoon fat from pot; add onion and celery. Reduce heat to low, cover, and cook 20 minutes.
• Add carrots, bay leaf, and 1 3/4 cups water; stir in rice and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook until rice absorbs almost all the liquid, 40 to 45 minutes. Let stand, covered, for 10 minutes before serving.

Steps:

• 1. Mix rice and 3 cans soup, dry onion soup and 1 soup can water well in a large bowl.
• 2. Pour just enough rice/soup mix to cover bottom of your crock pot. I used my 5 qt pot for this recipe. Scatter chicken pieces over this in one layer.
• 3. Repeat creating layer of rice/soup mix and then layer of chicken pieces til all done. I try to wind up with last layer going into crock pot being some rice/soup.
• 4. Cover and cook on low 4-6 hours. STIR WELL @ EVERY 60-90 MINUTES TO PREVENT RICE FROM STICKING TO BOTTOM OF CROCK POT.