Slow cooker chicken with mushrooms and barley

SmartPoints® value per serving
Total Time
5 hr 40 min
10 min
5 hr 30 min
A set-it-and-forget-it winner, this dish is a cross between a barley pilaf and an Italian-style mushroom barley soup. Only 10 minutes of prep and your slow cooker is ready to go. Set it up to cook while you are at work for an effortless weeknight dinner or make this on the weekend and still get all your errands run while it cooks. A simple green salad is a wonderful side dish and add a kick of veggies. Kids may enjoy this dish with it's mild flavors and fun little pearl onions that pop in your mouth. Leftovers can be served at room temperature as a cold grain salad.


Cooking spray

1 spray(s)

Button mushrooms

3 cup(s), sliced

Frozen pearl onion(s)

½ cup(s), (do not thaw)

Uncooked celery

½ cup(s), thinly sliced

Fresh tomato(es)

1 large, chopped

Uncooked pearl barley

5 Tbsp

Dried sage

1 tsp

Dried thyme

½ tsp

Table salt

½ tsp

Black pepper

½ tsp

Uncooked boneless skinless chicken breast

24 oz, (four 6-ounce breasts)


  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. (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