If you came expecting White Chicken Chili, welp this isn’t it. That one’s good, but this Slow Cooker Hearty Chicken-Barley Chili is mighty tasty on its own, y’all and it will bring a nice change of pace to your table. It’s a nice one to use up leftover chicken or turkey. I typically make it with deli-roasted chicken since I always have some of that leftover.
Convenience was part of my plan for this chili. There was the can of Bush’s White Chili Beans (not drained), Williams Chili Seasoning, quick cooking barley and frozen whole kernel corn. Those came together with unsalted chicken stock, Rotel Mexican and no salt added diced tomatoes which I ALWAYS have in the pantry. You could easily substitute garbanzo or black beans if you prefer. Actually, I almost added a can of drained black beans but decided against it as the chili was already quite thick.
And, of course, I made use of the slow cooker which made the cooking even easier.
Hubby raved about the broth of the chili. I know he was hungry, but I couldn’t keep him from sampling until dinnertime.
We opted against cornbread as a side and used tortilla chips instead. Garnished with shredded cheese, chopped as desired with chopped avocado and a touch of sour cream, this was definitely a meal in a bowl.
I hope you’ll add this to your chili file and give it a try soon.