Fiesta Chicken With Barley and Brown Rice (Crock Pot)

I came up with this when I couldn't decide between chicken cacciatore or something more Tex-Mex. I also wanted a "real" meal without having to work too hard at it. We really enjoyed this. Other cuts of chicken can be used, although I recommend staying away from boneless skinless breasts because I think they tend to dry out in a slow cooker. Since every one's crock pots heat differently and grains can be tricky to cook in a CP, you may have to fool a little bit with the timing on the rice and barley. You could also make that separately and just add it in at serving time. Cooked the way I did it, it almost had a risotto-like texture to it.

• Ready In: 7 hrs 20 mins
• Serves: 3

Ingredients

• 3  chicken breast halves
• 1  cup onion, chopped
• 1  garlic clove, chopped
• 1 (14 1/2ounce) can diced tomatoes with mild green chilies, with juice
• 1  cup tomato juice
• 1  teaspoon chipotle chile, minced
• 1  tablespoon chili powder
• 1  teaspoon ground cumin
• 1⁄3 cup  uncooked medium barley
• 1⁄3 cup  uncooked medium grain brown rice
•  fresh ground black pepper, to taste
•  cheese (optional)
•  sour cream (optional)

Directions

1. Sprinkle chicken with pepper and lightly brown in a large nonstick skillet, 5 minutes on each side.
2. Place onion, chipotle pepper, and garlic in the crock pot, followed by the chicken.
3. Pour tomato juice over the chicken.
4. Sprinkle chicken with cumin, chili powder, and more black pepper.
5. Pour canned tomatoes & green chilis over chicken.
6. Cover and cook on low for 4-5 hours.
7. Remove chicken, and stir uncooked rice and barley into the slow cooker (check the dryness at this time, too, and add some water or other liquid in if you need to).
8. Place chicken back on top and continue to cook on low for 1 1/2 - 2 1/2 more hours until grains are tender but not overdone.
9. Serve with cheese and sour cream, if desired.