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.
Ingredients:
- 16 oz. pkg. baby carrots
- 1 onion, chopped
- 3 cloves garlic, sliced
- 1 tsp. garlic paste OR 2 cloves garlic, minced
- 1 cup medium pearl barley
- 3 frozen boneless skinless chicken breasts
- 4 cups boxed chicken stock
- 1 cup water
- 14 oz. can diced tomatoes with roasted garlic, undrained
- 2 cups frozen corn
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. Serves 6-8
