Chicken Vegetable Stew

1
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.

Rating:

★★★★★ 2 votes

Comments:
Serves:
About 6
Prep:
30 Min
Cook:
6 Hr
Method:
Slow Cooker Crock Pot

Ingredients

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  • 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

How to Make Chicken Vegetable Stew

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.

Printable Recipe Card

About Chicken Vegetable Stew

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




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