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Crock Pot Barley Garlic Chicken Stew


Garlic Barley Chicken Stew

Garlic Barley Chicken Stew

Linda Larsen
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


  • 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


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.

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