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4.3/5
(9 Votes)
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Ingredients
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 medium onion, chopped
- 1/2 cup barley
- 1/2 cup dried navy beans
- 4 cups chicken broth
- 6 sprigs of fresh thyme
- 1 1/2 lbs chicken thighs
- 1/2 - 1 cup frozen peas, thawed
Details
Preparation time 15mins
Cooking time 240mins
Adapted from womansday.com
Preparation
Step 1
Add all ingredients minus the peas to slow cooker. Stir in 1 1/2 t. salt, and 3/4 t. black pepper. Cook on high for 4 hours or 6-8 on low. Remove chicken and shred. Add back to pot along with the peas. Warm through for about 15 minutes.
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