This thick and rich stew is so delicious and so good for you! Use boxed stock instead of the canned; it has a better flavor and is usually lower in sodium.
Prep Time: 20 minutes
Cook Time: 7 hours
Total Time: 7 hours, 20 minutes
Yield: Serves 6-8
Ingredients:
- 16 oz. pkg. baby carrots
- 1 onion, chopped
- 3 cloves garlic, sliced
- 1 tsp. garlic paste OR 4 cloves garlic, minced
- 2/3 cup medium pearl barley
- 3 frozen boneless skinless chicken breasts
- 4 cups boxed chicken stock
- 2 cups water
- 14 oz. can diced tomatoes with roasted garlic, undrained
- 2 cups frozen corn
- 1 tsp. dried thyme leaves
- 1 tsp. dried oregano leaves
- Salt and pepper to taste
Preparation:
In 4-5 quart crockpot, combine all ingredients. Cover and cook on low for 7-9 hours until chicken and vegetables are tender. Remove chicken from crockpot and cut into 1" pieces. Return chicken to crockpot. Serve topped with sour cream.
If you have a new slow cooker, cook on low for 5-7 hours until chicken is tender. You might want to check it at 5 hours.
Season to taste. You can add salt if you want to, but this is supposed to be a low sodium healthy recipe. The chicken stock and canned tomatoes already have lots of sodium.
