Ingredients
- 250 g 9oz pearl barley
- 1 large chicken breast cut in 3 500g/1.1lbs
- 2 carrots sliced
- 2 stalks celery sliced
- 1 medium onion diced
- 1-2 cloves garlic minced
- 1 teaspoon dried sage
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
- Salt to taste
- 2 tbsp. fresh Italian parsley chopped to serve
- 6 cups chicken stock
Instructions
- Pour the barley into the bottom of the slow cooker and place the chicken pieces on top.
- Add the carrots, celery, onion and garlic and then sprinkle over the herbs and spices.
- Pour the chicken stock into the pot and put the lid on.
- Set it to cook on low for 5 hours.
- Take the lid off and remove the chicken pieces then use a fork to shred them up.
- Return them to the pot and stir it all together.
- Check the barley. If still not tender, put the lid back on and cook on low for another hour.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
