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Chicken, Barley, And Leek Stew

Ingredients

• 1 pound skinless, boneless chicken thighs, trimmed and cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 49-ounce can reduced-sodium chicken broth
• 1 cup regular barley (not quick-cooking)
• 1 cup sliced leek (3 medium)
• 1 cup thinly sliced carrot
• 1 1/2 teaspoons dried basil or Italian seasoning, crushed
• 1/4 teaspoon cracked black pepper
• Slivered basil or snipped parsley (optional)

Directions

1. In a skillet cook chicken in hot oil until brown on all sides.
2. In a slow cooker combine chicken and all remaining ingredients except parsley.
3. Cover and cook on low for 4 to 5 hours or on high for 2 to 2 1/2 hours.
4. Sprinkle with basil or parsley before serving.

Attribution