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Slow Cooker Chicken Barley Stew

  Carrots 3 Large, sliced to make 2 cups
  Celery stalks 2 Medium, sliced to make 1 cup
  Onion 1 Large, chopped to make 1 cup
  Bone in chicken breasts 1 1⁄4 Pound, skin removed
  Water 5 Cup (80 tbs)
  Medium pearl barley 3⁄4 Cup (12 tbs), uncooked
  Chicken bouillon granules 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned diced tomatoes 14 1⁄2 Ounce, undrained (1 Can)
  Chopped fresh parsley 2 Tablespoon
  Dried thyme leaves 1 Teaspoon

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.

10. Serve stew hot with hot buttered toast

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1431 Calories from Fat 98

% Daily Value*

Total Fat 11 g17.1%

Saturated Fat 2.7 g13.7%

Trans Fat 0.1 g

Cholesterol 328.9 mg109.6%

Sodium 2146.3 mg89.4%

Total Carbohydrates 181 g60.3%

Dietary Fiber 40.9 g163.5%

Sugars 29 g

Protein 156 g312.4%

Vitamin A 843.7% Vitamin C 208.9%

Calcium 54.6% Iron 120.8%

*Based on a 2000 Calorie diet

Slow Cooker Chicken Barley Stew Recipe