Stew, Slow Cooker Chicken-Barley

By Judge99

Ingredients

• 3 large carrots, sliced (2 cups)
• 2 medium stalks celery, sliced (1 cup)
• 1 large onion, chopped (1 cup)
• 2 bone-in chicken breasts (about 1 1/4 pound), skin removed
• 3 cups water
• 2 cups Progresso® chicken broth (from 32-ounces carton)
• 3/4 cup uncooked medium pearled barley
• 1/4 teaspoon pepper
• 1 can diced tomatoes, undrained (14.5 ounces)
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried thyme leaves

Preparation

Step 1

1. In 4- to 5-quart slow cooker, place carrots, celery and onion. Place chicken breasts on vegetables. Add remaining ingredients except parsley and thyme.
2. Cover; cook on Low heat setting 8 to 9 hours.
3. Remove chicken from cooker; place on cutting board. Remove meat from bones and chop into 1/2- to 1-inch pieces; discard bones.
4. Stir chicken, parsley and thyme into stew. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until chicken is thoroughly heated.