Slow cooker chicken with mushrooms and barley
½ cup(s), sliced
frozen pearl onion(s)
½ cup(s), (do not thaw)
½ cup(s), thinly sliced
1 large, chopped
uncooked pearl barley
5 tbsp(s), pearl variety
uncooked boneless skinless chicken breast(s)
24 oz, (four 6-ounce breasts)
- Lightly coat the inside of a large nonstick skillet with nonstick spray (or spray the inside of a slow cooker insert that can go directly onto the stovetop). Set over medium heat for 1 minute, then add the mushrooms. Cook, stirring often, 5 minutes, until the mushrooms give off their liquid and it mostly evaporates.
- Pour the mushrooms into a 5- to 6-quart slow cooker with 2 cups of water. (Or set the stovetop-safe insert into the slow cooker.) Add the onions, celery, tomato, barley, sage, thyme, salt, and pepper. Stir well. Nestle the chicken breasts into the barley mixture.
- Cover and cook on low for 5 1/2 hours or until the barley is tender.