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4.67 stars (66 ratings)Jan 11, 2017133
Deliciously healthy and hearty, this southwestern chicken barley chili has been a family favorite for years! I’ve updated the recipe with Instant Potand slow cooker directions to make it even easier.
When you (and by you, I mean, I) make a chili over and over and over againand continue to love it more than ever, it definitely deserves another chance in the spotlight.
I posted this southwestern chicken barley chili over five years ago, but it continues to bea solid family favorite, especially now that I can throw it in the Instant Pot for a hands-off dinner that is ready in a flash.
I wanted to highlight this simple and delicious recipe again so you could take a peek at the updated directions.
The original was written for the stovetop, which still works beautifully;I’ve included notes on how to adapt for the Instant Pot or slow cooker since that’s the way I seem to make it these days.
If you’ve never tossed pearled barley into chili before, you are missing out. The tender, hearty grain adds a tasty, wholesome dimension to the flavorful chili.
It’s no surprise that this really is one of my favorite chilis of all time.
I make this at least monthly in the cooler months (and sometimes even in the summer, too).
Like many other really great chilis, this southwesternbarley chicken chili tastes great the day it’s made but even better the next day when all the flavors have had a chance to get friendly and fall in love.
Thanks to the barley, it will thicken up considerably as it cools (and especially if it’s refrigerated).
We usually dig in without thinning the leftovers, but you can definitely add a splash or three of broth or water to thin it out a bit if you make it in advance.
Have you made this recipe?I’d love to know your thoughts if you have.
What To Serve With This:
A really, great dinner roll (for homemade, I’d suggestFrench Bread RollsorButtery Cornmeal Crescents) or thistasty cornbread
Fresh fruit or a light fruit salad like thisHoney Lime Fruit Salad
Sliced cheddar cheese
One Year Ago: BBQ Chicken Braid
Two Years Ago: Asian Lettuce Wraps
Three Years Ago: My Favorite Cheesecake
Southwestern Chicken Barley Chili
Yield: 6 Servings
Prep Time: 10 minutes mins
Cook Time: 40 minutes mins
Total Time: 50 minutes mins
4.67 stars (66 ratings)
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Ingredients
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (16-ounce) can tomato sauce
- 1 ¾ cups low-sodium chicken broth
- 1 cup medium pearled barley, not quick cooking
- 4 cups water or additional low-sodium chicken broth
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- dash cayenne pepper, more or less to taste
- 2-3 boneless skinless chicken breasts, about 1 1/2 pounds, cut into bite-size pieces (leave whole if using an Instant Pot/pressure cooker or slow cooker)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 ½ cups frozen corn kernels
- Shredded cheddar cheese, sour cream, sliced green onions, tortilla chips or other toppings
Instructions
Stovetop:In a large pot (about 6 quarts), combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano and cayenne (if using). Stir well.
Bring the mixture to a boil over high heat and add the chicken. Stir to combine. Reduce the heat to medium-low, cover, and simmer the chili for 40 minutes, until the barley is tender and chewy and the chicken is no longer pink. Stir occasionally, while it simmers to prevent sticking and to make sure it stays at a steady simmer.
After 40 minutes, add the beans and corn. Stir to combine and simmer for five more minutes. Serve the chili with toppings, if desired.
The chili will thicken considerably upon cooling. Add chicken broth or water as needed to achieve a desirable consistency (especially if reheating the leftovers).
Instant Pot {Pressure Cooker}: In the insert of a 6-quart or larger electric pressure cooker (like the Instant Pot) combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano, cayenne (if using), and beans. Stir well.
Nestle the chicken into the mixture. Secure the lid and cook on high pressure for 18 minutes (for the Instant Pot, select Manual, then dial down or up to the correct time; it will start automatically).
Let the pressure cooker naturally release pressure for 10 minutes then quick release the remaining pressure (if liquid sputters through the valve, cover with a damp cloth while releasing pressure or wait a few minutes before releasing the rest of the pressure).
Remove the chicken to a cutting board or plate and shred or cut into bite-size pieces. Stir the chicken and corn back into the pot. Heat through. Serve the chili with toppings, if desired.
The chili will thicken considerably upon cooling. Add chicken broth or water as needed to achieve a desirable consistency (especially if reheating the leftovers).
Slow Cooker: In the insert of a 6-quart or larger slow cooker combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano, cayenne (if using), and beans. Stir well.
Nestle the chicken into the mixture. Cook on low for 7-8 hours or high for 4-5 hours.
Remove the chicken to a cutting board or plate and shred or cut into bite-size pieces. Stir the chicken and corn back into the slow cooker. Heat through. Serve the chili with toppings, if desired.
The chili will thicken considerably upon cooling. Add chicken broth or water as needed to achieve a desirable consistency (especially if reheating the leftovers).
Notes
UPDATE: I posted this recipe nearly six years ago and updated it today (1/2017) with new photos + directions for using an Instant Pot or slow cooker since over the years, I’ve found I usually make it in either one of those. Please note that I’ve kept the stovetop directions the same since I know many of you still make it that way, but for the Instant Pot and slow cooker directions, I add the beans with the other ingredients and leave the chicken whole (so it doesn’t dry out while cooking); I shred the chicken at the end and stir it back into the soup with the corn to heat through.
Meat: also, this chili takes very well to eliminating the chicken altogether for a meatless endeavor OR cooking it all up without uncooked chicken and adding chopped, cooked chicken (a rotisserie chicken would be great here) at the end with the corn to heat through.
Author: Mel
Serving: 1 Serving, Calories: 314kcal, Carbohydrates: 56g, Protein: 20g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 24mg, Sodium: 1039mg, Fiber: 14g, Sugar: 8g
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Recipe Source:adapted from the back of the Quaker Medium Barley box
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posted on January 11, 2017 (last updated March 21, 2024)
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133 comments on “Southwestern Chicken Barley Chili”
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Jean Messick — Reply
I’m living on a small island in the South Pacific for three years. I can only find
Barley Rolled Flakes. I’m really missing my barley soups. Do you think I might get away with using the flakes instead of the Pearled Barley?
Or, any suggestions for recipe changes to allow for the different form of barley? Me and my 5 married daughters are blessed by your talents on a daily basis.-
Mel — Reply
Hi Jean, I haven’t ever used barley rolled flakes…so I’m honestly not sure! I’m sorry! I think you could try – although the cooking time would be significantly less (and you probably could cut down on the liquid in the recipe).
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Kayla — Reply
Had a glue consistency. Very unappetizing.
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Namrata — Reply
Hello , can I use farro instead of barley ? That’s what I have at home . Thanks
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Mel — Reply
Definitely worth a try!
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Gerri s — Reply
Thank you for this recipe I am trying to use up what I have in my pantry and found the recipe on the box of quaker. But wanted to make an instant pot quick search found your site. Thank you so much for adapting it and will try it next week on the menu!!
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Karen Thorstenson — Reply
Can’t wait to try in the Instapot! Does it need 5 3/4 cups liquid? It’s usually less in the Instapot.
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Mel — Reply
I use the full amount of liquid.
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Vanessa — Reply
Made this for probably the third time tonight…it is so good! I cook the chicken separately and add a bit of garlic but otherwise it is to the recipe…so good I hardly have any leftovers – we eat it all up. It’s a favorite!
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Michelle Watson — Reply
I came across this recipe online recently & it really sounded yum! I’m from Australia and decided to give it a go in the slow Cooker. I wondered how it would taste without garlic and onion & thought it would be missing something without them. How wrong I was. I followed your recipe pretty much to a tee except added Smokey Paprika as well and less Chilli as we like a bit of spice but not too much. It was sooo tasty! I topped it with Coriander Sour Cream and Grated Cheese. Hubby Loved it too The only thing I would change is I would substitute Chicken Thighs for Breasts-and they’re better in a slow cook. Will definitely be making this again
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Katrina — Reply
I don’t know if I already commented on this chili or not- but here I am coming to print the recipe (again because I can’t seem to put it somewhere safe…) and I’m so excited for dinner! This chili is so delicious! I’m going to delay start it in my instant pot, so fingers crossed it works out for me. I also made ATK’s “All purpose corn bread” which my sister gave good reviews.
If anyone is questioning making this chili, DO IT. You won’t regret it. 🙂
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Elizabeth Wei — Reply
glad to see that you did not claim this recipe as your own and gave the credit to Quaker!
I’ve been making this for over 20 years!
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Stephanie Green — Reply
Was pleasantly surprised with this recipe!!I loved the flavor. Wondering if it would make a good freezer meal?
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Mel — Reply
Yes it freezes great!
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Connor — Reply
I may have missed it somewhere, but how many servings does this make?
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Mel — Reply
6-8 servings.
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Kristen — Reply
This turned out well! Love the barley twist and the extra flavor it brings! I made via instapot with 3/4 c dried black beans instead of canned and added 3 chipotle peppers (canned in adobe with seeds removed) instead of the cayenne as I had open in fridge. This brought some spice and smoky flavor. I used frozen chicken straight from the freezer and it turned out beautifully! I also chopped half onion and 2 garlic cloves as suggested below. So impressed how flavorful and EASY this turned out! Thank you!!
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Jean — Reply
Yum. I made this last night and it was a big success. I made it in my slow cooker . You were right that adding the beans at the beginning is the way to go, I was a bit worried that they might be mushy after cooking so long but they weren’t at all. The only thing I changed was to add 1/2 teaspoon of cayenne pepper rather than just a dash – we like things spicy. Delicious!
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Monica — Reply
I’m very happy this recipe was a hit tonight! One of my daughters really doesn’t like any soup except tomato soup and chili. She suffers through every meal when I make soup. I was so excited when my kiddos all loved this soup and had multiple helpings! I’ll be adding this to our rotation.
I did not use chicken and I also only had hulled barley. So I cooked one cup of the barley in 4 cups water for about 90 minutes, then added all the rest of the soup things except the extra 4 cups water/broth. Topped it with sour cream, tortilla chips, and avocado.
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Launi — Reply
Made this for my crew tonight with a heart full of doubt, since they tend to be rather picky. But it sounded good to me and I get sick of making the same things over and over for them. They’re going to expand their palates if it kills me! Anyway, they all ended up liking it! I told them it was from your site, the same place Brookies come from! My 10-year-old then proclaimed “Mel is a total genius!” And I would have to agree. Thanks for giving me another meal for the repertoire!
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Mel — Reply
Haha, I like your 10-year old. 🙂 Glad this was a hit, even with the picky eaters!
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Cheryl Van Allen — Reply
I use ground chicken – and this recipe is an ABSOLUTE go to for our family!!! Served with nacho chips, sour cream and guacamole. (the sour cream and guac really thicken it up, too)
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Adriana W — Reply
One of our staples! Also impressed my in-laws, so that makes it about seven stars, right? My mother-in-law and her sister both immediately requested copies of the recipe. You rock!
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Ali — Reply
Love this recipe! It adapts super well to a low sodium diet— we add anything salty at the table. Also, I make this on the stovetop, but have only ever been able to find Quaker quick cooking barley. The same recipe, minus two spices, can be found on the back of that box with the correct cook times for the quick cooking variety. I throw in my uncooked, chopped chicken breasts at the very beginning and they’re cooked through by the end of the cooking time.
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Gretchen Winter — Reply
I made this last week off of the barley box but used Rotel tomatoes and 3 cups Mexican chicken that I had made previously and frozen (3lb bag frozen chicken put in bottom of crock pot, pour 15oz jar of salsa evenly on top, sprinkle with package of taco seasoning. Cook 6-8 hours on low, shred or chop chicken in crock pot and let liquid reabsorb into chicken. Makes about 5 cups of chicken-freezes well and tasty!) The barley will absorb a lot of the liquid so will have to add more as needed. Great recipe – husband loved it! I served it with plain greek yogurt instead of sour cream, sharp cheddar cheese grated and chopped avocado.
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Megan H — Reply
This was my first ever instant pot adventure. Thank you, it was delicious!
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Mia Mathias — Reply
Made this today for my final “use up the leftover turkey from Christmas” meal. It was so, so, so delicious!! Definite keeper!!
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Judy Shaw — Reply
LOVED this!! Making it again tonight. So easy and SO delicious!!!
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Megan G — Reply
If I double this, do you think it will still fit into a large oval slow cooker? I need to take it to our ward’s fall festival, but also take a few servings out to bring to someone recovering from surgery. So I need a lot!
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Mel — Reply
Yes, it should fit (might be pretty full).
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Camille — Reply
This has become a new favorite for us. I add lime juice at the end and some garlic salt and a couple of twists of Trader Joe’s 21 season salute. Thanks!
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Julie — Reply
By the way, I used all chicken broth and seasoned at the end.
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Julie — Reply
I have made this twice already. We loved it.
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Gicela — Reply
My barley didn’t say if it was quick cooking or not and since I’ve never used barley before, I wasn’t sure. There was only one kind available at my grocery store, so I used that. I followed the recipe to a T and everything turned out well expect the flavour! I was disappointed because it looked and smelled heavenly, but was very bland. If I make it again I would use all chicken broth and no water. I think that may have played a role? Since the recipe already had broth in it and called for additional broth OR water, I used water assuming it wouldn’t make a difference. But I think it did. I love your blog and recipes and was sad this didn’t turn out well for flavour. Maybe you are sad too, lol! If I got the wrong kind of barley, do you think that would have made a difference with flavour? I’m guessing not, but trying to figure this out since so many commented with rave reviews! I used my IP for this. I would love some feedback.
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Mel — Reply
You could definitely try using all chicken broth – that might help. Make sure you add salt and pepper to taste at the end. It’s amazing the difference that makes.
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Diane — Reply
So I used water too, and at the end thought it tasted like it was missing something, even with twice the salt called for. Then I realized there’s no onions or garlic in this recipe! Thought it was strange since most dishes with Mexican flavor profiles include these two ingredients. I added half tsp each of garlic and onion powder and it really helped round it out.
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Janet — Reply
I have some leftover cooked chicken to use up. Could you tell me about how many cups I would need for this recipe? Thank you! This looks delicious!
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Mel — Reply
Probably 3-4 cups
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Kim D. — Reply
Mel-so, so good. Thank you for posting!! It’s just my husband and I so we were eating and loving leftovers for days!! I will make this for years to come!!
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Juli — Reply
This has been a hit recipe at our house…and it has been used many, many times! I don’t have an InstantPot but have always used the stove top version with good success. I had never used barley before I tried this recipe and couldn’t believe how delicious it was! And biggest surprise was that the children wolfed it down with no complaints! We always eat it with sour cream, shredded cheese and corn chips on top. This recipe will continue to see many reappearances if I have anything to say! Thank you, thank you!
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Shannon C. — Reply
I could only find the quick cooking barley and cut the 4 cups water or additional low-sodium chicken broth down to 3. I made it in a slow cooker and just added the barley for the last 10 minutes (at the same time I tossed in the corn and shredded the chicken) and it was perfect! We all loved it, including my little 10 month old. Thanks again!
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Kari — Reply
This was great! I made the stovetop version but I added the chicken breasts whole. After about 20 mins, I took them out, shredded them & tossed with salt, pepper and garlic powder, and then added them back in at the end.
Thanks for another great recipe! I don’t know how you churn out so many good ones!!-
Sharon Williams — Reply
What a great suggestion-I’ll try that next time.
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Julie — Reply
This was delicious! I used chicken breaststroke and thighs. Crockpot version.
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Julie — Reply
Chicke breasts lol
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Julie — Reply
Leftovers are SO SO good. Freezing a little to see how that goes.
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Sharon Williams — Reply
I made enough for 3 meals for 2 and 1 smaller portion. I froze the leftovers and they were good- nice and quick after work.
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Alissa — Reply
I made this in my Instant Pot tonight and I only had Quick Barley. I just cooked it as directed and it was fine. The barley may be a little mushier than otherwise, but it really worked fine. For some reason, my Walmart only had quick-cooking.
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Sarah — Reply
Made this with your cornbread– delicious! It was so easy, I couldn’t believe it. Thanks for another winning recipe!
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DeDe — Reply
Hi, Mel. I’m doing Weight Watchers and would love to find out how many Points Plus this recipe has….
Can you tell me the number of servings and approx. serving size?? Thanks!-
Mel — Reply
Hi DeDe, I don’t know the exact serving size, but it could easily serve 6-8. Maybe 1 1/2 to 2 cup portions?
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Rosie — Reply
I made this tonight in my crock pot. It had a lot of liquid. Your picture looks like it should be thicker. Any idea what I did wrong? Mine was more soup then chili.
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Mel — Reply
Hi Rosie – what brand/kind of barley did you use?
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Rosie — Reply
I think it was just a western family off brand.
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Jenni — Reply
That happened to me too! Turns out I used instant barley on accident.
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Cathy Bennett — Reply
Made it tonight in my new Instant Pot and it really, really good! Thanks for including the Instant Pot directions. I’m new with it and a little tentative, so having the directions in your recipes is really helpful.
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Jennie P — Reply
I made this recipe this morning for tonight’s dinner. I’ve been tasting spoonfuls of it throughout the day so I can already attest to its deliciousness. Another amazing recipe from Mel!!
And I made this recipe as my inaugural run for my new Instant Pot. So easy!! Thank you for sharing the Instant Pot directions for this and all the other recipes I look forward to making. -
Chris Hansen — Reply
One of the great advantages of the Instant Pot is cooking dried beans in the chili for less sodium and lots more flavor. Would you look into a version that uses dried beans instead of canned?
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Liz — Reply
I use dried beans 95% of the time and have been using this for converting amounts: http://www.seriouseats.com/2014/04/is-there-a-ratio-for-converting-between-dried.html
But usually, I have a variety of beans cooked and frozen in about typical 1 can amounts so I use those in place of the canned beans called for.
I’ve also been out of my own frozen and just started the recipe by cooking the beans … sometimes in the liquid/broth of the recipe and go on from there.
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Jennie P — Reply
That’s a great idea to cook dried beans then freeze!
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Mel — Reply
I have that on my to-do list for this recipe!
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Kat — Reply
This has become a staple in our home since you first posted it. I make a full batch, even though there aren’t a lot of us. I eat leftovers happily for a few days, then freeze the rest in pint jars for quick lunches down the road. Yum! I will say, I’ve only made it with chicken once. It was good, but I much prefer it with ground beef. I just brown it and throw it in with the corn. It’s definitely in my top 5 favorite meals.
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Katie — Reply
I’ve made this countless times…excited to try it in my instant pot!! I always throw in rotisserie chicken at the end. It’s my oldest daughter’s favorite and is always served on Halloween with Fritos and cheese!
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Janet — Reply
i need to bring a gluten free dinner to a family tomorrow. I am not familiar with gluten free cooking. Would this fit the bill? Thanks anyone who can answer.
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Brianna — Reply
Barley does have gluten! You could still do beans, just check packages of spices and other things to make sure they weren’t processed in a place that also processes wheat. Also, pre grated cheese sometimes has gluten in it too, so beware.
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Mel — Reply
Hi Janet, I believe others have commented but barley isn’t gluten free but some others have used rice for a good gluten-free substitute. 🙂
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Josie R — Reply
Mel, this looks great. I just bought myself an Instant Pot (thanks to you!) on Black Friday and so I am so excited to start putting it to good use! I’ll definitely try this in the Instant Pot! Thanks!!
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Sarah W. — Reply
I made this tonight using the stove top directions and substituted rice for barley since I have Celiac Disease and can’t eat barley. It was delicious! My 10-year-old told me I should make it “lots of times” and my other kids and husband all loved it too. Thank you! It’s definitely going to be a keeper in this house.
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Jacqui — Reply
Can’t wait to try this, Mel! I used my Instant Pot for the first time last week, and I don’t mind admitting I was terrified to do so. 🙂 But it is so easy to use and such a great appliance that now I am hooked! Thanks for the great pressure cooking recipes. I’ll be trying them all!
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Mel — Reply
I was terrified the first time I used it, too!
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Kristi — Reply
This looks so good! Do the leftovers freeze well? I’ve never frozen a recipe with barley in it, but we love stashing leftover chili in the freezer for a “free” meal on a busy night.
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Mel — Reply
Yes, it freezes great. The barley is a little softer upon thawing and reheating, but we still love it. 🙂
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Melissa — Reply
I’ve made this multiple times in the crockpot and love it more each time!!!
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chelsea — Reply
Oh good, you can use frozen chicken in the instant pot? I got one for christmas but I’m so overwhelmed with it, that i haven’t used it yet and I need to! For some reason I was assuming it would be tough if you put frozen chicken in it. Maybe we need a step by step tutorial for first time instant potters! :))
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Mel — Reply
I was thinking of doing a FB live for Instant Pot beginners…but yes, I use frozen chicken all the time.
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chelsea — Reply
that would be amazing! and even more amazing if you posted it here too 🙂 how about you post one here, FB, IG…maybe you’ll break the internet.
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AndreaW — Reply
Don’t be scared!! I just got one for Christmas and I picked a recipe to start with (ribs) abs I was so impressed that I have cooked something in it almost EVERY day! You could also just start with rice or “boiled” eggs (which are actually steamed). Easy.
I’m making this soup tonite! I love that I can toss the frozen chicken in too!
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