Slow Cooker Chicken-Barley Stew
Assemble this hearty barley and chicken stew in the morning and come home to a hearty dinner with no hassle! From eatbetteramerica.
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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 lb), skin removed
- 5 cups water
- 3/4 cup uncooked medium pearl barley
- 2 teaspoons chicken bouillon granules
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme leaves
Details
Servings 6
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.
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