Slow Cooker Chunky Chicken Barley Stew
This Slow Cooker Chunky Chicken & Barley Stew recipe is a hearty, healthy dinner that's packed with tender chicken, wholesome barley, and loads of fresh veggies. It’s the ultimate hands-off, cozy meal for chilly days.
Equipment
- 6-quart slow cooker or larger
Ingredients
- 1.5 lbs chicken breasts boneless, skinless
- 1/2 cup pearled barley
- 1 cup sliced celery stalks (approx. 2 stalks)
- 1 cup sliced carrots (approx. 2 carrots)
- 1 yellow onion diced
- 1 Russet potato cubed
- 1 cup fresh green beans 1" pieces
- 1 dried bay leaf
- 1 teaspoon dried thyme rubbed between your hands
- 1 teaspoon garlic powder
- 1 teaspoon sea salt or to taste
- 1 teaspoon paprika
- black pepper to taste
- 5-6 cups chicken broth depending on how brothy you like it
- 1.5 tablespoons Better than Bouillon roasted chicken flavor
- parmesan cheese optional garnish
Instructions
- Add chicken breasts, barley, and all the vegetables to the slow cooker. Then add the bay leaf and sprinkle on the seasonings . Pour the chicken broth over everything. Add the Better than Bouillon and stir it around in the soup.
- Cook the stew for 5-6 hours on low or 3 hours on high. When the chicken has reached an internal temperature of 165° and the vegetables have softened, remove the chicken and either shred it or dice it, whatever you like best.
- Depending on how brothy you like your stew, you may need to add more broth/water, as barley will absorb more liquid the longer it sits. Taste for any needed salt and adjust as necessary. I like to add a little parmesan cheese on top when serving (optional). Enjoy!
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