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Chicken Barley Stew

We swapped rice for barley and used boneless, skinless chicken thighs in this hearty meal for a healthier take on stew.

Serving Size:


Active Time:

15 min.

Total Time:

4½ hrs.


  • 3 carrots, diced
  • 2 ribs celery, diced
  • 1 onion, diced
  • ½ cup uncooked barley
  • 2 lbs. boneless, skinless chicken thighs, excess fat trimmed
  • 1 Tbs. curry powder
  • 2 (14.5 oz.) cans low-sodium chicken broth
  • 6 cups chopped kale
  • ¼ cup chopped fresh cilantro


  1. Coat bottom of 6-qt. slow cooker with cooking spray; add carrots, celery, onion and barley. Sprinkle chicken with curry powder and ¾ tsp. salt; place on top of vegetables.
  2. Pour broth and 1 cup water over top. Cover; cook on low 4 hrs. Stir in kale; cover and cook until tender, about 15 min.
  3. Using 2 forks, shred chicken. Stir in fresh cilantro and serve.

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