Slow Cooker Chile Orange Chicken Tacos
A taco night favorite! Boneless chicken breasts cook low and slow in a chipotle-orange sauce until they're pull-apart tender, then are paired with a fresh avocado-orange salsa.
Read MoreSlow Cooker Bean & Barley Soup
Drescription
Get dinner on the table on a busy day with ease with this load-&-go crock pot recipe. This zesty soup can simmer in the crock pot for an entire workday, making it perfect for a busy weekday meal. Bump up the Southwest flavors with a garnished of chopped fresh cilantro and a squeeze of lime, if desired.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large onion, diced
- 1 large stalk celery, diced
- 1 large carrot, diced
- 2 cups water
- 4 cups reduced-sodium chicken broth, "no-chicken" broth or vegetable broth (32-ounce carton)
- ½ cup pearl barley
- ⅓ cup dried black beans
- ⅓ cup dried great northern beans
- ⅓ cup dried kidney beans
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¾ teaspoon salt
Directions
- Soak black beans, great northern beans and kidney beans in water for at least 6 hours or overnight. Drain and boil in fresh water for 10 minutes. Drain and add to a 5- to 6-quart slow cooker.
- Add oil, onion, celery, carrot, water, broth, barley, chili powder, cumin, oregano and salt to the slow cooker. Cover and cook until the beans are tender, about 3 hours on High or 6 hours on Low.
