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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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Taken from The Everyday Low-Carb Slow Cooker Cookbook. Ingredients:
1 medium onion, finely chopped |
4 celery ribs, finely chopped |
3 carrots, peeled and finely chopped |
1 tablespoon minced garlic |
1/2 teaspoon kosher salt |
1 teaspoon black pepper |
2 lbs chicken breasts, cooked and cut into bite-sized pieces |
1/2 cup barley, picked over and rinsed |
2 tablespoons butter |
3 (14 1/2 ounce) cans chicken broth |
1 cup water |
2 chicken bouillon cubes |
1/4 cup fresh parsley, finely chopped |
1/4 teaspoon tabasco sauce (about 2 shakes) |
Directions:
1. Place the vegetables, garlic, salt, and pepper in the slow cooker crock. Top with the chicken pieces, barley, butter, broth, water, and bouillon. Do NOT stir.
2. Cover and cook on LOW for 8 hours.
3. Before serving, stir in parsley and Tabasco sauce.
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