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Slow Cooker Chicken Barley Chili


1 lb (500g) boneless chicken breasts or thighs, cut bite sized
1 (540 mL) can pinto or black beans, drained
1 (341 mL) can corn, drained
1 cup (250 mL) pot or pearl barley
4 cups (1 L) water
1 (796 mL) can diced tomatoes
1 (213 mL) can tomato sauce
1 tbsp (15 mL) chili powder, or to taste
1 tsp (5 mL) cumin
1 tsp (5 mL) dried oregano

Garnishes: shredded Cheddar cheese, sour cream, diced cucumbers and lettuce, sliced green onions and tortilla chips.

In a slow cooker, combine all ingredients except garnishes. Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours, stirring once half way through cooking time, especially around the bottom edges. Add more water, if required. Serve with garnishes.

Makes 6 servings.

Nutritional Information (per serving, excluding garnishes):

Calories: 339
Protein: 25 g
Carbohydrate: 49 g
Fibre: 10 g
Sugars: 8 g
Fat: 4 g
Saturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 44 mg
Sodium: 1007 mg
Potassium: 552 mg