Slow Cooker Chicken with Mushrooms and Barley
1
Points®
Total time: 5 hr 40 min • Prep: 10 min • Cook: 5 hr 30 min • Serves: 4 • Difficulty: Easy
Sort of a cross between a barley pilaf and an Italian-style mushroom barley soup.
Ingredients
Cooking spray
1 spray(s)
Water
2 cup(s)
Button mushrooms
½ cup(s), sliced
Frozen pearl onions
½ cup(s), (do not thaw)
Celery
½ cup(s), thinly sliced
Tomato
1 large, chopped
Uncooked pearl barley
5 tbsp(s), pearl variety
Dried sage
1 tsp(s)
Dried thyme
½ tsp(s)
Table salt
½ tsp(s)
Black pepper
½ tsp(s)
Uncooked boneless skinless chicken breast
24 oz, (four 6-ounce breasts)
Instructions
1
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.
2
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.
3
Cover and cook on low for 5 1/2 hours or until the barley is tender.
4
Serving size: 1 chicken breast and 1 1/4 cups vegetables, grains, and sauce
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