I love cooking with my crockpot – it’s easy and makes the evening a little less crazy. I especially like making soups and stews in the crockpot, and this recipe is one of my favorites because it’s a “put everything in the crockpot and turn it on” recipe. It’s also very adaptable, so feel free to adjust the seasonings to suit your taste, to include herbs you have on hand, or to avoid specific triggers. It’s a huge hit with everyone in our family, so give it a try tonight!
2 chicken breasts
3/4 cup barley
48 oz. low-sodium chicken broth
1 16 oz. bag frozen mixed vegetables
1/4 tsp garlic powder*
1 small chopped onion*
2 teaspoons Italian seasoning (or a mix of herbs like basil, oregano, and thyme)
2 bay leaves
Pepper to taste
Salt to taste
2 cups chopped baby spinach
- Put everything except the spinach in the crock pot, making sure everything is covered with chick broth.
- Put on the lid, set the crockpot to low, and cook for 5-6 hours until the barley is tender.
- Add the spinach for the last 30 minutes of cooking.
- Remove and discard the bay leaves.
- Remove the chicken breasts, shred, then combine with the soup. (Or you can just shred them in the crock pot if they fall apart of you.)
*If fresh onions or garlic trigger your heartburn symptoms, try substituting dehydrated onion and garlic powder for those items. Some people find them more tolerable. Or omit the onion and garlic entirely – this dish is very forgiving!