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Crock Pot Barley Garlic Chicken Stew

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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

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.

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