Chicken, Vegetable and Barley Stew {Crock Pot}

This healthy and delicious stew is perfect for any winter day and is great paired with warm whole wheat dinner rolls!

I have viewed this recipe on Pinterest for quite awhile and have been dying to try it.  Well, what’s a better time to cook it than when it’s 2 degrees out with wind chills making the temps feel like it’s 20 below!?  I adapted the original recipe just a bit from Iowa Girl Eats, which just by reading her subtitle of “Eat Well, Run Often, Travel Far” I know I already like her.  I have never met Kristin or spoke with her but each one of those themes could describe my life, except maybe the “travel far” theme.  I LOVE to travel, but these days it’s not quite as feasible with a 4 year old, 2 year old and 1 year old.  Someday we will do some real traveling again…

Anyway, back to the recipe.  I love that it includes a ton of vegetables including kale.  I have been on a bit of a kale kick lately.  It’s a hardier green leafy vegetable compared to most, it doesn’t wilt quickly when marinated in salad dressing and is a great addition to soups and stews.  Yes, I know I’m about a year behind the kale craze and I’m ok with that.

Something to note: when I chopped the potatoes and carrots, I did not chop them small enough so they were not as tender as I would have liked after 5 hours (as you may notice above) so I cooked it for about 6 hours.  Keep that in mind when chopping the vegetables and adjust the cooking time accordingly.  Also, my husband’s suggestion was to add more salt for a little added flavor.  So you could stick with the 1 ½ teaspoons like the original recipe states, I personally prefer to reduce the sodium content in recipes whenever possible.

Nutritional Tidbit

Barley along with the vegetables in this recipe is loaded with fiber which can help lower your cholesterol and keep you fuller longer.

And as I’ve mentioned in a previous post, prepping vegetables the day you purchase them can save you time when you are in a rush to get dinner ready.

 

Chicken, Vegetable & Barley Stew {Crock Pot}

Closely adapted from Iowa Girl Eats

Serves 8

INGREDIENTS

48oz chicken broth, low sodium

14 oz chicken breast (I used 7 – 2 oz chicken tenders)

¾ cup regular barley (not quick-cooking)

1 bunch of kale (about 5 cups)

1 large onion, chopped

1 large sweet potato, peeled and chopped

1 regular potato, peeled and chopped

3 carrots, peeled and chopped

2 garlic cloves, minced

2 teaspoons Italian seasoning

½ teaspoon salt

½ teaspoon black pepper

¼ teaspoon white pepper

2 bay leaves

DIRECTIONS

1. Add chicken broth, garlic, Italian seasoning, salt, black pepper, white pepper and bay leaves to crock pot. Stir to combine.
2. Next place the chicken, barley, kale, carrots, onion and potatoes in crock pot without stirring. Make sure everything is covered with the chicken broth.  Press down on the vegetables if needed.
3. Cook on low for 5 – 6 hours or until barley and vegetables are tender.
4. Remove bay leaves and chicken. Shred chicken using two forks and return chicken to the crock pot.  Stir until combined.

*This appetizing stew pairs well with whole wheat dinner rolls or crackers

NUTRITION INFORMATION (1 serving)

285 Calories, 8 g Fat, 2 g Saturated Fat, 40 g Total Carbohydrates, 6 g Fiber, 14 g Protein

You may also enjoy:

Hearty Beef Chili

20 Minute Turkey, Bean and Spinach Soup by Rachel Cooks

This Chicken, Vegetable and Barley Stew {Crock Pot} recipe first appeared on Chocolate Slopes.

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