Healthy recipes - Chicken and Barley Stew

Chicken and Barley Stew

Ingredients

• 2 medium carrots
• 2 stalk celery
• 1 medium onion
• ½ c. barley
• ½ c. dried navy beans
• 1 can low-sodium chicken broth
• 6 sprig fresh thyme
• kosher salt
• Pepper
• 1½ lb. Chicken Legs

Directions

1. In a 5 to 6-quart slow cooker, combine the carrots, celery, onion, barley, beans, broth, thyme, 2 cups water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
2. Nestle the chicken legs into the vegetable mixture and cook, covered, until the chicken is cooked through and shreds easily and the barley and beans are tender, 5 to 6 hours on low or 3 to 4 hours on high.
3. Remove and discard the chicken bones and any large pieces of cartilage. Using a fork, break the chicken into large pieces. Spoon into bowls and top with additional pepper and thyme, if desired.