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Dinner Recipes

Chicken, Barley and Kale Stew

Let your slow cooker do the work for you with our Chicken, Barley and Kale Stew. We used boneless, skinless chicken thighs in this hearty meal for a healthier take — feel free to customize with whatever veggies you happen to have on hand.


8 servings

Total Time

Prep Time

Cook Time


  • 3 carrots, diced
  • 2 ribs celery, diced
  • 1 onion, diced
  • ½ cup uncooked barley
  • 2 lbs. boneless, skinless chicken thighs, excess fat trimmed
  • 1 Tbs. curry powder
  • 2 (14.5 oz.) cans lowsodium chicken broth
  • 6 cups chopped kale
  • ¼ cup chopped fresh cilantro


Coat bottom of 6-qt. slow cooker with cooking spray; add carrots, celery, onion and barley. Sprinkle chicken with curry powder and 3⁄4 tsp. salt; place on top of vegetables.

Pour broth and 1 cup water over top. Cover; cook on low 4 hrs. Stir in kale; cover and cook until tender, about 15 min.

Using 2 forks, shred chicken. Stir in fresh cilantro and serve.


  • Calories: 209
  • Fat: 5 gram
  • Saturated Fat: 1 gram
  • Protein: 25 gram
  • Carbohydrate: 15 gram
  • Fiber: 4 gram
  • Cholesterol: 107 mg
  • Sugar: 3 gram
  • Sodium: 536 mg


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