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Slow Cooker Chicken and Root Vegetable Barley Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Vegetable Peeler
  • Cutting Board

Ingredients
  

  • 1 pound boneless skinless chicken thighs
  • 4 carrots, peeled and sliced
  • 2 parsnips, peeled and chopped
  • 1 turnip, peeled and cubed
  • 1 onion, diced
  • 4 garlic cloves, minced
  • ¾ cup pearl barley
  • 5 cups chicken broth
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper, to taste
  • Chopped fresh parsley, for serving

Instructions
 

  • Place the chicken thighs in the bottom of the slow cooker.
  • Add the carrots, parsnips, turnip, onion, garlic, barley, chicken broth, thyme, bay leaves, salt, and pepper.
  • Stir everything together so the ingredients are evenly distributed.
  • Cover and cook on low for 7 hours or on high for 3½ hours, until the chicken is cooked through and the barley is tender.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker.
  • Stir the stew, discard the bay leaves, and ladle into bowls.
  • Top each serving with chopped parsley.

Notes

If the stew thickens too much after sitting, stir in a little extra broth when reheating. Pearl barley holds its shape best in long cooking, so avoid quick-cooking varieties. The turnip adds a mild earthy note that pairs well with the parsnips, but you can replace it with an extra carrot if needed.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Vegetable Peeler, Cutting Board