Chicken-Barley Stew is an enriched take on classic chicken soup with rice; at once flavorful, hearty and comforting.
Ingredients 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 Directions |
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.