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Chicken And Barley Stew
Food & Drink
2 medium carrots, cut into 1-inch pieces
2 stalk(s) celery, sliced
1 medium onion, chopped
1/2 cup(s) barley
1/2 cup(s) dried navy beans
1 can(s) (14 1/2-ounce) low-sodium chicken broth
6 sprig(s) fresh thyme, plus leaves for serving
1 1/2 pound(s) (2 to 3) chicken legs, skin removed
In a 5 to 6-quart slow cooker, combine the carrots, celery, onion, barley, beans, broth, thyme, 2 cups water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Nestle the chicken legs into the vegetable mixture and cook, covered, until the chicken is cooked through and shreds easily and the barley and
beans are tender, 5 to 6 hours on low or 3 to 4 hours on high.
Remove and discard the chicken bones and any large pieces of cartilage. Using a fork, break the chicken into large pieces. Spoon into bowls and top with additional pepper and thyme, if desired.