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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Slow Cooker Chicken with Mushrooms and Barley Recipe

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This recipe for Slow Cooker Chicken with Mushrooms and Barley is from The Silvers Family Collection , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 spray cooking spray
3 cups sliced button mushrooms (I like to chop mine up a bit smaller)
1/2 cup frozen pearl onions (do not thaw)
1/2 cup thinly sliced celery (I don't like celery so I don't use it)
1 large fresh tomato, chopped
5 Tbsp. uncooked pearled barley
1 tsp. dried sage
1/2 tsp. dried thyme
1/2 tsp. table salt
1/2 tsp. pepper
24 oz. uncooked boneless skinless chicken breasts
Directions:
Directions:
Lightly coat the inside of a large nonstick skillet with nonstick spray. Set over medium heat for 1 minute, then add the mushrooms. Cook, stirring often, for 5 minutes or until the mushrooms give off their liquid and it mostly evaporates.

Pour the mushrooms into a 5-6 quart slow cooker. Add the onions, celery, tomato, barley, sage, thyme, salt, and pepper. Stir well. Nestle the chicken breasts into the barley mixture.

Cover and cook on low for 5 1/2 hours or until the barley is tender.
Number Of Servings:
Number Of Servings:
4

 

 

 

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