Chicken Vegetable Stew

Enro Gay


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.

★★★★★ 2 votes
About 6
30 Min
6 Hr
Slow Cooker Crock Pot


1 large
onion, chopped
1 large
red bell pepper, chopped
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


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