This is a delicious recipe incorporating chicken, lots of veggies and barley along with a delicious broth enhanced with diced tomatoes. This is lighter than beef stew as the gravy isn’t as thick but the flavors are amazingly delicious together 🙂

Ingredients:

• 4- Boneless Skinless Chicken Breast
• 3- Large Carrots Sliced (or one 16 oz bag baby carrots) Sliced
• 2- Medium Celery Stalks Chopped
• 2- Cups Frozen Corn
• 1- Large Vidalia Onion Cut Into Thin Slices (or chopped)
• 1- 14.5 oz Can Diced Tomatoes Not Drained
• 5- Cups Chicken Broth
• 3/4- Cups Uncooked Medium Pearled Barley
• 2- TBSP Italian Seasoning

Directions:

1. Put carrot, celery, corn and onion in bottom of crock pot
2. Place chicken breast on top of veggies
3. Add all the rest of the ingredients on top of chicken
4. Cover and cook on low for 8 hours
5. Remove Chicken and either shred or just break apart into chunks, it’s your choice. Put back into crock pot and stir everything together
6. Cover and cook for an additional half to hour more

Serve with garlic toast or your favorite bread for dipping into the broth 🙂