Wednesday, September 2, 2009

Chicken Barley Stew

32 oz. low-fat, low-sodium chicken broth
1 tbsp garlic, minced
1 tsp sea salt
1/2 tbsp thyme
1/2 tbsp basil
1/2 tbsp cilantro
1/4 tbsp dill
2 bay leaves
1/2 tbsp fresh ground black pepper
12 oz. boneless, skinless chicken breast cubed (uncooked)
1/2 cup uncooked black-eyed peas, rinsed and picked through (I used canellini beans instead)
1/2 cup barley
1 medium sweet onion, cubed
20 oz. potatoes, peeled and cubed
10 oz. carrots (3 large), peeled and cut into 1/2 inch slices
8 tbsp low-fat sour cream (optional)

Fill a slow cooker with broth, 8 oz. water, garlic, herbs and pepper. Add chicken, peas and barley, then layer onion, potatoes and carrots. Liquid should just cover vegetables. Do not stir. Allow to simmer overnight, at least 4 to 6 hours. Remove bay leaves and stir before serving. Spoon 1 cup into each bowl and top with 1 tbsp. sour cream, if desired.

Enjoy this crock pot creation!

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