Fiesta Chicken with Barley and Brown Rice Crock Pot
Get ready for a hearty, flavor-packed meal with this Fiesta Chicken with Barley and Brown Rice Crock Pot recipe. Perfect for busy weeknights or meal prep, this dish combines tender, seasoned chicken breasts, wholesome barley, and nutty brown rice with a colorful medley of black beans, diced tomatoes, sweet corn, and optional green chilies for a bit of spice. Each bite is infused with smoky spices like cumin, chili powder, and smoked paprika, creating a rich and zesty Tex-Mex-inspired flavor. As it simmers low and slow in the crock pot, the ingredients meld beautifully, resulting in a nutritious, one-pot meal that’s as satisfying as it is effortless. Topped with melted Mexican cheese and garnished with fresh cilantro and lime wedges, it’s a true crowd-pleaser. Whether you’re feeding a hungry family or prepping for the week, this dish is a delicious blend of health and comfort with minimal hands-on cooking—perfect for fans of easy slow cooker recipes!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 1 cup Barley
- 1 cup Brown rice
- 3 cups Chicken broth (low sodium)
- 15 ounces Black beans (canned, drained and rinsed)
- 14.5 ounces Diced tomatoes (canned, with juice)
- 1 cup Frozen corn kernels
- 4 ounces Green chilies (diced, optional)
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded Mexican blend cheese
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 4 pieces Lime wedges (optional, for serving)
Instructions
Place the chicken breasts in the bottom of a large crock pot.
Sprinkle the garlic powder, chili powder, cumin, smoked paprika, salt, and black pepper evenly over the chicken.
Add the barley and brown rice around and on top of the chicken.
Pour the chicken broth over the grains, ensuring they are fully submerged in liquid.
Layer the black beans, diced tomatoes (with juice), frozen corn, and green chilies (if using) on top. Do not stir.
Cover the crock pot with the lid and cook on low for 4 to 5 hours, or until the chicken is tender and fully cooked through (internal temperature reaches 165°F).
Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crock pot.
Stir the mixture gently to combine all ingredients. Taste and adjust seasoning if needed.
Sprinkle the shredded Mexican blend cheese over the top. Cover for an additional 10 to 15 minutes until the cheese is melted.
Serve warm, garnished with fresh cilantro and lime wedges, if desired.
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 925 mg | 40% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 6.4 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 206 mg | 16% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 902 mg | 19% | |
*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.
