Best Slow Cooker Chicken Barley Stew Recipes

SLOW-COOKER CHICKEN-BARLEY STEW

Slow-Cooker Chicken-Barley Stew image

Come home to this slow-cooked chicken and barley stew recipe that's made using Progresso® chicken broth and veggies.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h30m

Yield 6

Number Of Ingredients 11

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
3 cups water
2 cups Progresso™ chicken broth (from 32-oz carton)
3/4 cup uncooked medium pearled barley
1/4 teaspoon pepper
1 can (14.5 oz) diced tomatoes, undrained
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme leaves

Steps:

In 4- to 5-quart slow cooker, place carrots, celery and onion. Place chicken breasts on vegetables. Add remaining ingredients except parsley and thyme.
Cover; cook on Low heat setting 8 to 9 hours.
Remove chicken from cooker; place on cutting board. Remove meat from bones and chop into 1/2- to 1-inch pieces; discard bones.
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.

Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 40 mg, Fiber 6 g, Protein 19 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 6 g, TransFat 0 g

SLOW COOKER CHICKEN BARLEY STEW

SLOW COOKER CHICKEN BARLEY STEW image

Categories Chicken Casserole/Gratin

Yield 8 1-cup

Number Of Ingredients 16

Ingredients

32 oz low-fat, low-sodium chicken broth
1 tbsp garlic, minced
1 tsp garlic sea salt
1/2 tbsp thyme
1/2 tbsp basil
1/2 tbsp cilantro
1/4 tbsp dill
2 bay leaves
1/2 tbsp fresh ground black pepper
12 oz boneless, skinless chicken breast, cubed (uncooked)
1/2 cup uncooked black-eyed peas, rinsed and picked through
1/2 cup barley
1 medium sweet onion, cubed
20 oz potatoes, peeled and cubed
10 oz carrots (3 large), peeled and cut into 1/2-inch slices
8 tbsp low-fat sour cream (optional)

Steps:

Fill a slow cooker with broth, 8 oz water, garlic, herbs and pepper. Add chicken, peas and barley, then layer onion, potatoes and carrots overtop. Liquid should just cover vegetables. Do not stir. Allow to simmer overnight, at least 4 to 6 hours. Remove bay leaves and stir before serving. Spoon 1 cup into each bowl and top with 1 tbsp sour cream, if desired.