Family Tested & Approved
red bell pepper, chopped
garlic cloves, minced
olive oil, extra virgin
sliced baby portebello mushrooms
chicken breasts, boneless and skinless
chicken broth, low salt 14.5 ounce size
crushed tomatoes, 28 ounce size
medium pearl barley
dried italian seasoning
ground black pepper
Turn slow-cooker on low setting; add the butter and olive oil, put on the lid while preparing the vegetables and chicken.
Chop the onion, red bell pepper, celery and garlic cloves. Cut chicken breasts in bite-size pieces.
The butter should be melted by now; add the chopped vegetables and garlic; stir to coat with butter/olive oil mixture.
Add the crushed tomatoes, chicken broth, chicken pieces, barley, Italian seasoning, poultry seasoning, salt and pepper. Stir to combine.
Add the carrots and mushrooms last, stirring gently one more time. Cover and cook on low for about 6 hours, until the chicken and barley are cooked.
Last Updated: Wed, Jul 4, 2012