Chicken, Barley, and Leek Stew
Recipe from Diabetic Living

Leeks and carrots add a fresh-from-the-garden note to chewy barley and tender chicken in this satisfying main dish stew recipe.


Chicken, Barley, and Leek Stew

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Ingredients
  • 1  pound
    skinless, boneless chicken thighs, trimmed and cut into 1-inch pieces
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  • 1  tablespoon
    olive oil
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  • 1  49-ounce can
    reduced-sodium chicken broth
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  • 1  cup
    regular barley (not quick-cooking)
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  • 3  medium
    leeks, halved lengthwise and sliced
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  • 2  medium
    carrots, thinly sliced
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  • 1 1/2  teaspoons
    dried basil or Italian seasoning, crushed
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  • 1/4  teaspoon
    cracked black pepper
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  •  
    Slivered fresh basil or snipped fresh parsley (optional)
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Directions
1.
In a large skillet cook chicken in hot oil until browned on all sides. In a 4- to 5-quart slow cooker combine chicken, chicken broth, barley, leeks, carrots, dried basil, and pepper.
2.
Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours or until barley is tender. If desired, sprinkle with fresh basil or parsley before serving. Makes 6 (1 1/2-cup) servings.
Nutrition information
Calories 253, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 60 mg, Sodium 622 mg, Carbohydrate 28 g, Fiber 6 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable .5, Starch 1.5, Lean Meat 2.5. Percent Daily Values are based on a 2,000 calorie diet
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