6 Servings
6 Hours, 15 Minutes
Allergens
I love coming home to a rich, hearty stew at the end of the day. This one is well-seasoned, a breeze to put together, and hearty enough to satiate.
In the crock of a slow cooker, place the barley, lentils, carrots, and chicken. Season with garlic powder, onion powder, salt, and pepper. Sprinkle the chopped onion over the surface and pour in the broth.
Cook on high for 4 hours or low for 6 hours. (If you like your stew more soupy, add an additional 1/2 to 1 cup of broth at the end of the cooking time.)
Serve hot.
I didn’t use a crockpot , just on the stovetop. It seemed a little bland so I added cumin and date syrup (silan) . After I cooked it till most of the water came out, I left it on the blech overnight (like a chullent) and it was delicious and a nice change to regular meat chullent.
If I don’t have a crockpot to use, is it better to cook on stovetop or oven and at what temp?
You should be able to make this recipe on the stovetop or the oven. I would bake it covered starting at 350 and then potentially lowering it. They key is to make sure the barley and lentils get fully cooked. Or on the stove top raise it to a boil and keep it low and slow until everything is cooked.
Everyone loved d it I love experimenting and this recipe fit the bill for simple and delicious. Aside from my husband and I at the shabbos table I had two other families. Everyone from young to old loved it. Definitely a favorite for the future.
We are so happy to hear that you and everyone at your table enjoyed this recipe!
Chicken Cutlet? Can I use chicken cutlets instead of chicken on the bone?
Yes- just the cooking time may vary.
substitute Can I sub out the barley for brown rice if we can’t have gluten?
My son was allergic to barley and for all crock pot recipes we used to sub brown basmati for barley. It was delicious.