Chicken Vegetable Stew

Enro Gay

By
@gamtncooker

This recipe came in an email chain I receive from Taste of Home. I changed it up a bit by making a couple additions, doubled the chicken and reduced the liquid to make it thick and rich. Serve it with a side salad and fresh made cornbread muffins.


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Comments:

Serves:

About 6

Prep:

30 Min

Cook:

6 Hr

Method:

Slow Cooker Crock Pot

Ingredients

1 large
onion, chopped
1 large
red bell pepper, chopped
2
celery stalks, chopped
5 large
garlic cloves, minced
1 Tbsp
butter, unsalted
1 Tbsp
olive oil, extra virgin
8 oz
sliced baby portebello mushrooms
1 1/2 lb
chicken breasts, boneless and skinless
2 can(s)
chicken broth, low salt 14.5 ounce size
1 can(s)
crushed tomatoes, 28 ounce size
8 oz
whole baby carrots
1/2 c
medium pearl barley
2 tsp
dried italian seasoning
1/2 tsp
poultry seasoning
1 1/2 tsp
ground black pepper
1 tsp
coarse salt

Directions Step-By-Step

1
Turn slow-cooker on low setting; add the butter and olive oil, put on the lid while preparing the vegetables and chicken.
2
Chop the onion, red bell pepper, celery and garlic cloves. Cut chicken breasts in bite-size pieces.
3
The butter should be melted by now; add the chopped vegetables and garlic; stir to coat with butter/olive oil mixture.
4
Add the crushed tomatoes, chicken broth, chicken pieces, barley, Italian seasoning, poultry seasoning, salt and pepper. Stir to combine.
5
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.

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Other Tag: Healthy
Hashtags: #stew, #barley