Chicken-Barley Stew is an enriched take on classic chicken soup with rice; at once flavorful, hearty and comforting.
2 cup Swanson Chicken Broth
3 cup water
2 boneless chicken breasts
1 large onion, chopped
2 stalks celery, sliced
3/4 cup uncooked medium pearled barley
1/4 tsp Pepper
1/4 tsp Sea Salt
1 can diced tomatoes, undrained (14.5 ounces)
2 tbsp chopped fresh parsley
1 tsp dried thyme leaves
3 large carrots, sliced
In 4- to 5-quart slow cooker, place carrots, celery and onion. Place chicken breasts on vegetables. Add remaining ingredients except parsley and thyme.
Cover; cook on Low heat setting 8 to 9 hours.
Remove chicken from cooker; place on cutting board. Remove meat from bones and chop into 1/2- to 1-inch pieces; discard bones.
Stir chicken, parsley and thyme into stew. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until chicken is thoroughly heated.