Ingredients
3
large carrots, sliced (2 cups)
2
medium stalks celery, sliced (1 cup)
1
large onion, chopped (1 cup)
2
bone-in chicken breasts (about 1 1/4 lb), skin removed
3
cups water
2
cups Progresso™ chicken broth (from 32-oz carton)
3/4
cup uncooked medium pearled barley
1/4
teaspoon pepper
1
can (14.5 oz) diced tomatoes, undrained
2
tablespoons chopped fresh parsley
1
teaspoon dried thyme leaves
Preparation
In 4- to 5-quart slow cooker, place carrots, celery and onion. Place chicken breasts on vegetables. Add remaining ingredients except parsley and thyme.
Cover; cook on Low heat setting 8 to 9 hours.
Remove chicken from cooker; place on cutting board. Remove meat from bones and chop into 1/2- to 1-inch pieces; discard bones.
Stir chicken, parsley and thyme into stew. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until chicken is thoroughly heated.
