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Tuesday, February 01 2011
1 poundskinless, boneless chicken thighs, trimmed and cut into 1-inch pieces
1 tablespoonolive oil
1 49-ounce canreduced-sodium chicken broth
1 cupregular barley (not quick-cooking)
3 mediumleeks, halved lengthwise and sliced
2 mediumcarrots, thinly sliced
1 1/2 teaspoonsdried basil or Italian seasoning, crushed
1/4 teaspooncracked black pepper
  Slivered fresh basil or snipped fresh parsley (optional)

1. 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.

2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours or until barley is tender. If desired, sprinkle with fresh basil or parsley before serving. Makes 6 (1 1/2-cup) servings.

Posted by: Send a Meal AT 12:12 pm   |  Permalink   |  0 Comments  |  Email

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