Chicken Barley Slow Cooker Stew
Calories 324 (5% from fat)
Fat 1.8 gram
Saturated Fat 0.5 gram
Trans Fat 0 gram
Cholesterol 81 mg.
Sodium 340 mg.
Carb. 37 gram
Fiber 6.6 gram
Sugar 1.6 gram
Sugar Alcohol 0 gram
Protein 39 gram
Ingredients
1 bag (6 oz.) Kosher Manischewitz Vegetable with Mushroom Soup Mix
2 lbs. chicken breast with bones and skin
1/2 cup medium pearled barley
7 cups water
1/2 tsp. salt
1. Put all the ingredients in a 4-5 quart slow cooker, making sure the vegetable mix and barley are all in the water. Cover and cook on low for 6-8 hours.
2. Use a serving spoon or spatula to take the chicken out of the crock pot and put it on a plate. Remove the skin and discard. Then use two forks to take the meat off the bones and shred it. Mix the meat back into the slow cooker and discard the bones.
3. For a little kick you might consider adding hot sauce or peppers to the mix. Each serving is about 1 1/4 cups.
Yield: 6 Servings - 1.25 Cups Each
You can freeze individual portions for easy re-heating later.
Microwave the soup for approximately 3 minutes, keeping the container open a little to allow steam to escape.
