Slow Cooker Chicken Barley Stew Recipe
Ingredients
| Carrots | 3 Large, sliced | |
| Celery stalks | 2 Medium, sliced | |
| Onion | 1 Large, chopped | |
| 2 bone-in chicken breasts (about 1 1/4 lb), skin removed | ||
| Water | 5 Cup (16 tbs) | |
| 3/4 cup uncooked medium pearled barley | ||
| 2 teaspoons chicken bouillon granules | ||
| Salt | 1 /2 Teaspoon | |
| Pepper | 1 /4 Teaspoon | |
| Diced tomatoes | 1 Can (10oz), undrained | |
| Parsley | 2 Tablespoon, chopped | |
| Dried thyme leaves | 1 Teaspoon | |
Directions
MAKING
1. In a 4- to 5-quart slow cooker, place the carrots, celery and onion
2. Place the chicken breasts on the vegetables and then place the remaining ingredients except parsley and thyme on the chicken
3. Cover the dish and cook on low heat for 8-9 hours
4. When the chicken is cooked, remove the chicken from the cooker and place on a cutting board
5. Debone the meat and chop the meat into 1/2-to 1-inch pieces
6. Discard the bones
7. Add the chicken, the parsley, and thyme to the stew and stir
8. Increase heat settings to High to bring the stew to a boil
9. Cover and cook for 10-25 minutes till chicken is cooked through.
SERVING
10. Serve stew hot with hot buttered toast
1. In a 4- to 5-quart slow cooker, place the carrots, celery and onion
2. Place the chicken breasts on the vegetables and then place the remaining ingredients except parsley and thyme on the chicken
3. Cover the dish and cook on low heat for 8-9 hours
4. When the chicken is cooked, remove the chicken from the cooker and place on a cutting board
5. Debone the meat and chop the meat into 1/2-to 1-inch pieces
6. Discard the bones
7. Add the chicken, the parsley, and thyme to the stew and stir
8. Increase heat settings to High to bring the stew to a boil
9. Cover and cook for 10-25 minutes till chicken is cooked through.
SERVING
10. Serve stew hot with hot buttered toast
Chef
