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.
Yields
8 servings
Total Time
Prep Time
Cook Time
Ingredients
- 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
Instructions
PrintCoat 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.
Nutrition
- 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
