1 medium onion, finely chopped
4 celery stalks, finely chopped
5 carrots, peeled and finely chopped
1 Tablespoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon black pepper (original recipe calls for 1 tsp.)
2 lbs cooked chick breast, cut into bite-sized pieces (I used 2 boneless chicken thighs and 8 chicken tenders)
1/2 cup barley, picked over and rinsed
2 Tablespoons butter
3 14.4 oz cans chicken broth
1 cup water
2 cubes chicken bouillon
1/4 cup finely chopped fresh parsley
1/4 teaspoon Tabasco sauce (about 2 shakes)
Place the vegetables, garlic, salt, and pepper in the slow cooker. Top with chicken pieces, barley, butter, broth, water, and bouillon. DO NOT STIR. Cover and cook on Low for 8 hours (I cooked mine on high for 3-4 hours). Before serving, stir in parsley and Tabasco sauce.
We ate it without the parsley and Tabasco, because I forgot to add it. My boys told me this was so good and they gobbled it down. I love the simplicity of this recipe and that it doesn't call for a lot of extra spices.