CHICKEN VEGETABLE STEW

Chicken Vegetable Stew image

Provided by Enro Gay

Time 6h30m

Number Of Ingredients 16

1 large onion, chopped
1 large red bell pepper, chopped
2 celery stalks, chopped
5 large garlic cloves, minced
1 Tbsp butter, unsalted
1 Tbsp olive oil, extra virgin
8 oz sliced baby portebello mushrooms
1 1/2 lb chicken breasts, boneless and skinless
2 can(s) chicken broth, low salt 14.5 ounce size
1 can(s) crushed tomatoes, 28 ounce size
8 oz whole baby carrots
1/2 c medium pearl barley
2 tsp dried italian seasoning
1/2 tsp poultry seasoning
1 1/2 tsp ground black pepper
1 tsp coarse salt

Steps:

1. Turn slow-cooker on low setting; add the butter and olive oil, put on the lid while preparing the vegetables and chicken.
2. Chop the onion, red bell pepper, celery and garlic cloves. Cut chicken breasts in bite-size pieces.
3. The butter should be melted by now; add the chopped vegetables and garlic; stir to coat with butter/olive oil mixture.
4. Add the crushed tomatoes, chicken broth, chicken pieces, barley, Italian seasoning, poultry seasoning, salt and pepper. Stir to combine.
5. Add the carrots and mushrooms last, stirring gently one more time. Cover and cook on low for about 6 hours, until the chicken and barley are cooked.