Slow Cooker Barley With Chicken Stew
a recipe that serves 6 by
Ingredients:
8 skinless chicken thighs
salt and ground black pepper to taste
4-5 large carrots, chopped in quarters
4 celery stalks, chopped in quarters
3 large potatoes, quartered
1 large onion, quartered
3/4 cup uncooked medium pearled barley
1 can (14.5 oz) diced tomatoes, undrained
2 1/2 cups water
3 cups low fat chicken broth
1 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons ketchup
2 tablespoons chopped parsley
Directions:
1. Sprinkle chicken with salt and pepper to taste. In a large skillet sprayed with Pam, brown the chicken; cooking 10 to 15 minutes on each side.
2. Arrange chicken in the bottom of 6 to 7 quart slow cooker sprayed with Pam. Place carrots, celery, potatoes, onions, and then barley on top of the chicken.
3. Then pour on top undrained tomatoes.
4. Mix garlic powder, pepper, parsley and ketchup in broth.
5. Finish by pouring on water and broth mix on top of tomatoes.
6. Cover; cook on Low heat setting 6 to 7 hours. Stir every 2 hours.