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Slow-Cooker Chicken-Barley Stew

Prep 15 min
Total 8 hr 30 min
Servings 6

Come home to this slow-cooked chicken and barley stew recipe that’s made using Progresso® chicken broth and veggies. MORE+ LESS-

By Betty Crocker Kitchens

August 10, 2010

Ingredients

large carrots, sliced (2 cups)

medium stalks celery, sliced (1 cup)

large onion, chopped (1 cup)

bone-in chicken breasts (about 1 1/4 lb), skin removed

cups water

cups Progresso™ chicken broth (from 32-oz carton)

3/4

cup uncooked medium pearled barley

1/4

teaspoon pepper

can (14.5 oz) diced tomatoes, undrained

tablespoons chopped fresh parsley

teaspoon dried thyme leaves

Steps

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1

In 4- to 5-quart slow cooker, place carrots, celery and onion. Place chicken breasts on vegetables. Add remaining ingredients except parsley and thyme.
2

Cover; cook on Low heat setting 8 to 9 hours.
3

Remove chicken from cooker; place on cutting board. Remove meat from bones and chop into 1/2- to 1-inch pieces; discard bones.
4

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.

Expert Tips

Barley is loaded with fiber—the soluble kind that helps to lower blood cholesterol. If you're trying to add more fiber to your diet start slowly so your body can get used to it.
Try a can of seasoned diced tomatoes which includes Italian herbs or roasted garlic, for an additional boost of flavor.
This hearty stew pairs beautifully with any mixed greens and crusty whole-grain rolls.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 220
Calories from Fat: 25

% Daily Value

Total Fat: 2 1/2g; 4%
Saturated Fat 1/2g 4% Trans Fat 0g
Cholesterol: 40mg; 14%
Sodium: 470mg; 19%
Potassium: 540mg; 15%
Total Carbohydrate: 30g; 10%
Dietary Fiber 6g 27% Sugars 6g
Protein: 19g

% Daily Value*:

Vitamin A: 140%; 140%
Vitamin C: 10%; 10%
Calcium: 8%; 8%
Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;