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Photo of Slow Cooker Chicken with Mushrooms and Barley by WW

Slow Cooker Chicken with Mushrooms and Barley

1
Points® value
Total Time
5 hr 40 min
Prep
10 min
Cook
5 hr 30 min
Serves
4
Difficulty
Easy
Sort of a cross between a barley pilaf and an Italian-style mushroom barley soup.

Ingredients

Cooking spray

1 spray(s)

Water

2 cup(s)

Button mushrooms

½ cup(s), sliced

Frozen pearl onions

½ cup(s), (do not thaw)

Celery

½ cup(s), thinly sliced

Tomato

1 large, chopped

Uncooked pearl barley

5 tbsp(s), pearl variety

Dried sage

1 tsp(s)

Dried thyme

½ tsp(s)

Table salt

½ tsp(s)

Black pepper

½ tsp(s)

Uncooked boneless skinless chicken breast

24 oz, (four 6-ounce breasts)

Instructions

  1. Lightly coat the inside of a large nonstick skillet with nonstick spray (or spray the inside of a slow cooker insert that can go directly onto the stovetop). Set over medium heat for 1 minute, then add the mushrooms. Cook, stirring often, 5 minutes, until the mushrooms give off their liquid and it mostly evaporates.
  2. Pour the mushrooms into a 5- to 6-quart slow cooker with 2 cups of water. (Or set the stovetop-safe insert into the slow cooker.) Add the onions, celery, tomato, barley, sage, thyme, salt, and pepper. Stir well. Nestle the chicken breasts into the barley mixture.
  3. Cover and cook on low for 5 1/2 hours or until the barley is tender.
  4. Serving size: 1 chicken breast and 1 1/4 cups vegetables, grains, and sauce

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