Nutrition per serving may change if servings are adjusted.
1 pound skinless, boneless chicken thighs, trimmed and cut into 1-inch pieces
1 tablespoon olive oil
1 (49 ounce) can reduced-sodium chicken broth
1 cup regular barley (not quick-cooking)
2 medium leeks, halved lengthwise and sliced
2 medium carrots, thinly sliced
1½ teaspoons dried basil or Italian seasoning, crushed
¼ teaspoon cracked black pepper
Slivered fresh basil or snipped fresh parsley (optional)
In a large skillet cook chicken in hot oil until browned on all sides. In a 4- to 5-quart slow cooker combine chicken, chicken broth, barley, leeks, carrots, dried basil, and pepper.
Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2½ hours or until barley is tender. If desired, sprinkle with fresh basil or parsley before serving.
Tip: For easy cleaning, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.