Slow Cooker Chicken with Mushrooms and Barley
- Total Time
Sort of a cross between a barley pilaf and an Italian-style mushroom barley soup.
cooking spray1 spray(s)
button mushrooms3 cup(s), sliced
frozen pearl onion(s)½ cup(s), (do not thaw)
uncooked celery½ cup(s), thinly sliced
fresh tomato(es)1 large, chopped
uncooked pearl barley5 Tbsp
dried sage1 tsp
dried thyme½ tsp
table salt½ tsp
black pepper½ tsp
uncooked boneless skinless chicken breast24 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. (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.
- Serving size: 1 chicken breast and 1 1/4 cups vegetables, grains, and sauce