Chicken with Brown Rice Barley Crock Pot
Transform your weeknight dinners with this hearty and wholesome Chicken with Brown Rice Barley Crock Pot recipe—a comforting blend of tender chicken breasts, nutrient-packed brown rice, and pearled barley, all slow-cooked to perfection. Infused with aromatic herbs like thyme and rosemary and complemented by a medley of carrots, celery, and onions, this dish offers rich, savory flavors with minimal effort. The low-sodium chicken broth ensures a healthy twist, while the optional parsley garnish adds a refreshing burst of color and flavor. Convenient and easy to prepare, this crock pot recipe is perfect for busy schedules, delivering a nutritious and satisfying meal the entire family will love. Serve it as a complete one-pot dinner for four and enjoy its warm, rustic charm. Keywords: Crock pot chicken recipe, brown rice and barley, slow cooker dinner, healthy one-pot meals.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.75 cups Brown rice
- 0.5 cups Pearled barley
- 3 cups Chicken broth (low sodium)
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 1 teaspoon Dried thyme
- 0.5 teaspoons Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Heat olive oil in a skillet over medium heat. Sear the chicken breasts for 2-3 minutes per side until lightly browned. This step is optional but adds flavor.
Add the browned chicken breasts to the bottom of your crock pot.
Rinse the brown rice and barley under cold water to remove excess starch and then drain.
Add the rinsed brown rice and barley to the crock pot, spreading them evenly over and around the chicken.
Add the diced carrots, celery, onion, and minced garlic to the crock pot.
Pour in the chicken broth, ensuring that the rice and barley are submerged in the liquid.
Sprinkle the thyme, rosemary, salt, and black pepper evenly over the ingredients in the pot.
Cover the crock pot with the lid and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and the rice and barley are cooked through.
Before serving, fluff the rice and barley mixture with a fork and mix gently with the cooked vegetables.
Plate the dish, garnishing with fresh parsley if desired. Serve hot.
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3586 mg | 156% | |
| Total Carbohydrate | 150.7 g | 55% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 16.5 g | ||
| Protein | 237.5 g | 475% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 338 mg | 26% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3494 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
