Barley & Lentils with Chicken Thighs (slow cooker)
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 168.2
- Total Fat: 3.2 g
- Cholesterol: 41.5 mg
- Sodium: 309.8 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 4.0 g
- Protein: 12.5 g
IntroductionBarley & lentils make a delicious, nutritious combination. Adding a little chicken makes my carnivorous husband happy, too. Barley & lentils make a delicious, nutritious combination. Adding a little chicken makes my carnivorous husband happy, too.
1 box (32 oz) Chicken broth
1 cup pearled barley
1/4 cup lentils (any type, though my kids prefer French)
1 Costco pkg organic chicken thighs (about 1 lb)
Borsari (original) seasoned salt
garlic (I use Dorot frozen cubes)
oil (enough for your frying pan)
Brown the chicken and soften the veggies first for best flavor. Throw it all in crockpot if you're in a hurry and have all day for thorough cooking of the poultry.
Today, I had chicken thighs in the fridge, so made it this way. Throwing one chicken & garlic sausage (Whole Foods butcher item) into the mix adds nice flavor to the grains/legumes, though my kids find the sausage too spicy to eat itself so we throw it away after cooking!
However, almost all slow cooker recipes will be much nicer if you first soften the onion/garlic in a frying pan, then brown the chicken in the fry pan, before dumping everything in the crockpot. This is also what I do if I don't have all day for the recipe to cook. By pre-cooking the chicken, a few hours on high is plenty to get the barley and lentils cooked to a nice consistency.
You'll need a little oil/fat in your fry pan to do it this way, reflected by the 1 tsp of coconut oil in my ingredient list.
Serving Size: about 1.5 cups, cooked (this easily feeds my family of 4)
Number of Servings: 6
Recipe submitted by SparkPeople user WILLOLEVIN.
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