Using the convenience of frozen veggies and the ease of a Crock- Pot, our Mushroom Barley Stew with Pulled Chicken is not only hearty and delicious but also practically makes itself. Let the flavors meld together effortlessly as you enjoy the simplicity of dinner prep, making every bite a comforting delight!
Yields 6 servings
10 oz. baby bella mushrooms, cleaned and sliced
2 cups frozen diced onions
1 cup frozen sliced carrots
1 cup barley
6 cups chicken broth
1⁄2 teaspoon pepper
2 teaspoons salt
1.5 lbs. chicken breast
1 tablespoon dried chives
1⁄2 teaspoon dried dill
2 tablespoons olive oil
Equipment: 5-quart Crock-Pot or larger (I
use the Crock-Pot brand manual slow cooker) and a Reynolds (only Reynolds brand) Crock-Pot liner.
1. Add all the ingredients into the Crock-Pot; cover and cook on high for 6 hours.
2. Use two forks to pull the cooked chicken apart.
3. Enjoy!
