My sister recommended Mel’s Kitchen’s Southwest Chicken Barley Chili recipe to me a couple weeks ago. It’s now one of our family favorite recipes – you really should try it.
I made a couple changes – I couldn’t find barley, so I used Trader Joe’s Harvest Grains Blend (Israeli Style Cous Cous, Orzo, Baby Garbanzo Beans, and Red Quinoa).
I also used fire-roasted canned tomatoes, and cooked the chicken first and cut it up. I then combined everything and heated it up on the stove to a nice simmer and put it in the crock pot for an hour or two before dinner. Make sure you add a scoop of sour cream and grated cheese to finish this delicious main dish – a crowd pleaser, even for the five and under set.