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chicken vegetable stew

(2 ratings)
gamtncooker avatar
Recipe by
Enro Gay
@gamtncooker
Dawsonville, GA

This recipe came in an email chain I receive from Taste of Home. I changed it up a bit by making a couple additions, doubled the chicken and reduced the liquid to make it thick and rich. Serve it with a side salad and fresh made cornbread muffins.

(2 ratings)
yield serving(s)
prep time 30 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For chicken vegetable stew

  • 1 lg
    onion, chopped
  • 1 lg
    red bell pepper, chopped
  • 2
    celery stalks, chopped
  • 5 lg
    garlic cloves, minced
  • 1 Tbsp
    butter, unsalted
  • 1 Tbsp
    olive oil, extra virgin
  • 8 oz
    sliced baby portebello mushrooms
  • 1 1/2 lb
    chicken breasts, boneless and skinless
  • 2 can
    chicken broth, low salt 14.5 ounce size
  • 1 can
    crushed tomatoes, 28 ounce size
  • 8 oz
    whole baby carrots
  • 1/2 c
    medium pearl barley
  • 2 tsp
    dried italian seasoning
  • 1/2 tsp
    poultry seasoning
  • 1 1/2 tsp
    ground black pepper
  • 1 tsp
    coarse salt

How To Make chicken vegetable stew

  • 1
    Turn slow-cooker on low setting; add the butter and olive oil, put on the lid while preparing the vegetables and chicken.
  • 2
    Chop the onion, red bell pepper, celery and garlic cloves. Cut chicken breasts in bite-size pieces.
  • 3
    The butter should be melted by now; add the chopped vegetables and garlic; stir to coat with butter/olive oil mixture.
  • 4
    Add the crushed tomatoes, chicken broth, chicken pieces, barley, Italian seasoning, poultry seasoning, salt and pepper. Stir to combine.
  • 5
    Add the carrots and mushrooms last, stirring gently one more time. Cover and cook on low for about 6 hours, until the chicken and barley are cooked.
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