Chicken, Carrot and Pearl Barley Stew
Tender chicken, sweet carrots and pearl barley simmer together in a savory thyme broth for a hearty, comforting stew.
15 min
Prep
420 min
Cook
4
Serves
500
Calories
Macros · per serving
41g protein
54g carbs
15g fat
Ingredients
For 4 servings
- 700 g chicken thigh
- 200 g pearl barley
- 400 g carrot
- 150 g onion
- 100 g celery
- 2 clove garlic
- 1000 ml chicken broth
- 1 tsp dried thyme
- 1 bay leaf
- 0.25 tsp salt
- 0.25 tsp black pepper
Instructions
- 1
Use boneless, skinless chicken thighs that are fully thawed. Cut the carrots into 1 cm rounds, dice the onion and celery, and finely chop the garlic. Rinse and drain the dry pearl barley.
- 2
Put the carrots, onion, celery, garlic and barley into a 5-quart Crock-Pot. Add the broth, thyme, bay leaf, salt and black pepper, and stir. Nestle the raw chicken thighs into the mixture, keeping the barley beneath the liquid.
- 3
Cover and cook on LOW for 7 hours. Keep the lid closed during cooking. At the end, check that the barley and carrots are tender and the thickest part of the chicken reaches at least 165°F (74°C) on a food thermometer.
- 4
Remove and discard the bay leaf. Transfer the chicken to a bowl, shred into chunky pieces with two forks, then stir it back into the stew. Divide among four bowls and serve hot.
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