Crock Pot Chicken Barley Pilaf Recipes
SLOW-COOKER MUSHROOM RICE PILAF
A few modifications to our dear Great-aunt Bernice's easy mushroom rice pilaf recipe have made this an always-requested dish for potlucks, barbecues and family get-togethers. It'll become a slow cooker favorite in your household, too!-Amy Williams, Rialto, California
Provided by Taste of Home
Categories Side Dishes
Time 3h20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute rice in butter until lightly browned. Add green onions and garlic; cook and stir until tender. Stir in mushrooms., Transfer to a 1-1/2-qt. slow cooker. In a small bowl, whisk water and beef base; pour over rice mixture. Cover and cook on low for 3 to 3-1/2 hours or until rice is tender and liquid is absorbed. Fluff with a fork. If desired, add sliced green onions.
Nutrition Facts : Calories 210 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 512mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
SLOW COOKER CHICKEN BARLEY SOUP
This is a wonderful Barley soup made in the Slow cooker, but using the microwave to have in ready in 3 hours. Feel free to add any other vegetables that are available. As you can see no need for oil or butter.
Provided by Sageca
Categories Grains
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat the chicken broth and pour into slow cooker.
- Place chopped vegetables; onions, garlic, celery and carrots in microwave container; microwave 5 minutes.
- Spoon into Slow cooker and cook on High for 2 hours,.
- Heat up mushrooms in microwave.
- Add rinsed barley,chicken and mushrooms, salt and pepper to the Slow Cooker.
- On high cook another hour.
- Serve with crackers.
SLOW-COOKER CHICKEN-BARLEY STEW
Come home to this slow-cooked chicken and barley stew recipe that's made using Progresso® chicken broth and veggies.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h30m
Yield 6
Number Of Ingredients 11
Steps:
- In 4- to 5-quart slow cooker, place carrots, celery and onion. Place chicken breasts on vegetables. Add remaining ingredients except parsley and thyme.
- Cover; cook on Low heat setting 8 to 9 hours.
- Remove chicken from cooker; place on cutting board. Remove meat from bones and chop into 1/2- to 1-inch pieces; discard bones.
- Stir chicken, parsley and thyme into stew. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until chicken is thoroughly heated.
Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 40 mg, Fiber 6 g, Protein 19 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 6 g, TransFat 0 g
GARLIC CHICKEN WITH BARLEY
With hearty barley and sweet green peas, so evocative of spring, this meal straddles the seasons beautifully: It's hearty and satisfying, but full of fresh promise for the warm days to come. This recipe originally appeared in"One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."
Provided by Martha Stewart
Time 2h20m
Number Of Ingredients 10
Steps:
- Season chicken with salt and pepper. In a 5- to 6-quart slow cooker with a browning option, brown chicken in oil, 8 to 10 minutes; transfer to a plate. (If your slow cooker doesn't have a browning option, just remove skin from the chicken.) Add barley, broth, wine, onion, and garlic to pot. Season with salt and pepper. Place chicken on top. Cover and cook on low until chicken is cooked through, 2 hours.
- Stir peas and tarragon into barley; season with salt and pepper; and transfer to a platter. Arrange chicken on bed of barley and serve.
CROCKPOT RICE PILAF
Steps:
- Combine broth and water in a 4 cup glass measuring cup and microwave on high until very hot, about 5 minutes. You can also heat the broth and water mixture in a saucepan on the stovetop. Don't let the mixture boil.
- Spray a 3 1/2 quart slow cooker with cooking spray to reduce sticking.
- Combine rice, onion, and pepper in the slow cooker and mix to combine.
- Pour hot broth mixture over and cover crock pot.
- Cook on high for 1 1/2 to 2 hours, until rice, is tender. Stir and serve.
Nutrition Facts : Calories 63 kcal, Carbohydrate 13 g, Cholesterol 1 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 271 mg, Sugar 1 g, Fat 1 g, ServingSize 1 crockpot (10 to 12 Servings), UnsaturatedFat 0 g
CROCK POT CHICKEN BARLEY PILAF
Yield 8 8
Number Of Ingredients 7
Steps:
- spray crock with veg oil layer barley then broth then carrots in bottom of crock mix dried ingredients in bowl coat chicken pieces with spices and layer on top Cook 5-6 hours on Low heat Serve with a green salad
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SLOW COOKER CHICKEN WITH MUSHROOMS AND BARLEY | HEALTHY ...
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- Lightly coat the inside of a large nonstick skillet with nonstick spray (or spray the inside of a slow cooker insert that can go directly onto the stovetop). Set over medium heat for 1 minute, then add the mushrooms. Cook, stirring often, 5 minutes, until the mushrooms give off their liquid and it mostly evaporates.
- Pour the mushrooms into a 5- to 6-quart slow cooker with 2 cups of water. (Or set the stovetop-safe insert into the slow cooker.) Add the onions, celery, tomato, barley, sage, thyme, salt, and pepper. Stir well. Nestle the chicken breasts into the barley mixture.
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- Combine 1/2 cup hot water and mushrooms; let stand 10 minutes or until mushrooms are tender. Set aside.
- Heat oil in a large nonstick skillet over medium heat. Add onion; cook 1 minute, stirring frequently. Add garlic; cook 30 seconds, stirring frequently. Add barley, rice, and thyme; cook 5 minutes or until lightly browned, stirring frequently. Stir in mushroom mixture and broth. Cover, reduce heat, and simmer 40 minutes or until barley is tender. Stir in chicken and cheese; cook 5 minutes or until thoroughly heated. Stir in parsley, salt, and pepper.
- Wine note: Chicken breast does not always demand white wine, especially when it's accompanied by porcini mushrooms and wild rice. Serve an easy-drinking wine, like Trapiche Pinot Noir 2005 ($7) from Argentina. The straightforward raspberry and cherry fruit of this wine marry well with the earthy porcini and nutty rice without overpowering the white meat. -Jeffery Lindenmuth
BARLEY AND ROASTED SQUASH PILAF RECIPE - GRACE PARISI ...
From foodandwine.com
- Preheat the oven to 375°. On a large rimmed baking sheet, toss the diced squash with the whole shallots, sage and 1 tablespoon of the oil and season well with salt and pepper. Roast for 40 minutes, turning once, until the squash and shallots are softened and browned in spots. Crumble the sage. Leave the oven on.
- In a large enameled cast-iron casserole, melt 1 tablespoon of the butter in the remaining 1 tablespoon of oil. Add the barley and cook over moderate heat, stirring, until golden, 7 minutes. Add the minced shallot and cook until softened. Add the Turkey Stock and bring to a boil. Season with salt and pepper. Cover and bake for 35 minutes, or until the barley is al dente.
- Stir the chestnuts into the barley and simmer over moderate heat until the liquid is thickened and nearly absorbed, about 5 minutes. Stir in the remaining 2 tablespoons of butter, the roasted squash, shallots, sage and the parsley. Season with salt and pepper and serve.
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