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Place all the ingredients
of this tasty recipe in a slow-cooker and come home to the aroma
and flavor of old-fashioned 'chicken in-the-pot' goodness.
Mushroom
Barley Chicken
- 1 tablespoon butter or
margarine
2 pounds chicken pieces
2 cups sliced mushrooms
1 cup medium pearled barley
2 medium (1 cup) carrots, chopped
1 medium (1/2 cup) onion, chopped
1 rib (1/2 cup) celery, chopped
1 (14 1/2-ounce) can chicken broth
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
- Melt butter in 12-inch
skillet until sizzling; add chicken pieces. Cook over medium-high
heat, turning occasionally, until browned (5 to 7 minutes). Drain
off fat.
- Place all remaining ingredients
in slow cooker. Add chicken; stir. Cover; cook on Low heat setting
for 6 to 8 hours, or High heat setting for 3 to 4 hours or until
chicken and barley are tender.
Makes 6 servings.
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