Clean Eating Monday - Chicken and Barley Stew

Another soup/stew for me this week. I am so glad I have the opportunity to put together a list of go to soups and stews for the fall. 

This recipe from Clean Eating Magazine is a new favorite of mine. It is really simple to put together and is truly filling. The original recipe called for sour cream, but I don't like sour cream plus I'm not sure how "clean" it is, so I didn't add it.

Slow Cooker Chicken and Barley Stew

Ingredients

32 oz low-fat, low-sodium chicken broth

1 tbsp garlic, minced

1 tsp garlic sea salt (I used regular sea salt)

1/2 tbsp thyme

1/2 tbsp basil

1/2 tbsp cilantro

1/4 tbsp dill

2 bay leaves

1/2 tbsp fresh ground black pepper

12 oz boneless, skinless chicken breast, cubed (uncooked)

1/2 cup uncooked black-eyed peas, rinsed and picked through

1/2 cup barley

1 medium sweet onion, cubed

20 oz potatoes, peeled and cubed

10 oz carrots (3 large), peeled and cut into 1/2-inch slices

Instructions

1. Fill a slow cooker with broth, 8 oz water, garlic, herbs and pepper. Add chicken, black-eyed peas and barley, then layer onion, potatoes and carrots over top. Liquid should just cover vegetables. Do not stir.

2. Allow to simmer, at least 4 to 6 hours. Remove bay leaves and stir before serving. Spoon 1 cup into each bowl. Makes 8 servings.

Enjoy!