Yum… I got this in the crockpot right after church today and let it simmer all day. Very good. And only 3 points per serving (1 1/2 cups).
It was also my first experience cooking with barley… although not hard, I did have to figure out where it was in the grocery store (by the beans and rice)
Slow Cooker Chicken-Barley Stew
from Betty Crocker Simple Healthy Recipes (magazine found at the checkout aisle)
3 large carrots, sliced (2 cups)
2 medium stalked celery, sliced (1 cup)
1 large onion, chopped (1 cup)
2 bone-in chicken breasts (about 1 1/4 lb), skin removed
5 cups water
3/4 cup uncooked medium pearl barley
2 tsp chicken bouillon granules
1 tsp salt
1/4 tsp pepper
1 can (14.5 oz) diced tomatoes, undrained
2 tbsp chopped fresh parsley
1 tsp dried thyme leaves
1. In a 4-5 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 8-9 hours.
3. Remove chicken from cooker; place on cutting board. Remove meat from bones, and chop into 1/2 to 1″ 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.
Makes 6 servings.