Ingredients
Scale
- 1 lb (450 g) boneless chicken thighs, diced
- 1 cup (150 g) pearl barley
- 4 cups (960 ml) chicken broth
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 bay leaf
- 2 cups (300 g) frozen peas
Instructions
- Place the diced chicken, barley, chicken broth, onion, carrots, celery, garlic, thyme, oregano, salt, pepper, and bay leaf into the slow cooker.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken and barley are tender.
- During the last 30 minutes of cooking, stir in the frozen peas.
- Remove the bay leaf before serving and adjust seasoning as needed.
Notes
- For added flavor, sauté the vegetables in a pan before adding to the slow cooker.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: slow cooker, chicken soup, barley soup