Slow Cooker Chicken and Barley Stew

This was OK. I don't see us making it again because Jeff was not a big fan of it. I did not like the texture of the barely. The potatoes and carrots were so good and the overall flavoring was pretty good, but I just don't see us making it again. BUT since I thought it was OK, here is the recipe, which I got off of cleaneatingmag.com.

Slow Cooker Chicken Barley Stew (3 g of carbs)

INGREDIENTS:

• 32 oz low-fat, low-sodium chicken broth
• 1 tbsp garlic, minced
• 1 tsp garlic sea salt
• 1/2 tbsp thyme
• 1/2 tbsp basil
• 1/2 tbsp cilantro
• 1/4 tbsp dill
• 2 bay leaves
• 1/2 tbsp fresh ground black pepper
• 12 oz boneless, skinless chicken breast, cubed (uncooked)
• 1/2 cup uncooked black-eyed peas, rinsed and picked through
• 1/2 cup barley
• 1 medium sweet onion, cubed
• 20 oz potatoes, peeled and cubed
• 10 oz carrots (3 large), peeled and cut into 1/2-inch slices
• 8 tbsp low-fat sour cream (optional)

INSTRUCTIONS:

1. Fill a slow cooker with broth, 8 oz water, garlic, herbs and pepper. Add chicken, peas and barley, then layer onion, potatoes and carrots overtop. Liquid should just cover vegetables. Do not stir.
2. Allow to simmer overnight, at least 4 to 6 hours. Remove bay leaves and stir before serving. Spoon 1 cup into each bowl and top with 1 tbsp sour cream, if desired.

Nutrients per 1-cup serving without sour cream: Calories: 230, Total Fat: 2.5 g, Sat. Fat: 0.5 g, Carbs: 3 g, Fiber: 5 g, Sugars: 4 g, Protein: 21 g, Sodium: 240 mg, Cholesterol: 40 mg