Herbed Chicken and Vegetable Barley Pilaf

1 1/2 cups chicken broth
1 cup sliced carrots
3/4 cup pearl barley (not quick-cooking)
1/2 cup chopped onion
1 tsp garlic salt
1 tsp paprika
1/2 tsp dried thyme
1/2 tsp dried rosemary
8 small bone-in chicken thighs
Chopped fresh parsley (optional)

I combined spice mixture in plastic bag, added thighs, and tossed until covered. It seemed easier than rubbing it on.

1. Combine broth, carrots, barley, and onion in slow cooker.
2. Combine garlic salt, paprika, thyme, and rosemary in small bowl. Remove skin from chicken thighs. Rub spice mixture over chicken; place over barley mixture in slow cooker.
3. Cover; cook on LOW 5 to 6 hours or on HIGH 2 1/2 to 3 hours or until chicken is cooked through and barley is tender. Remove chicken and barley to serving plates. Top with parsley.

Serving Size: 2 chicken thighs and 1/4 of the barley

Number of Servings: 4

Recipe submitted by SparkPeople user ITSMEGER.