Slow-Cooker Vegetable & Chicken Soup with Barley

1.5 cup Pearl Barley, uncooked (by DBEAU57)
1 serving Bay leaf, dried (by JANYTOO)
1 tsp Fennel seed
3 large (7-1/4" to 8-1/2" long) Carrots, raw
3 stalk, medium (7-1/2" - 8" lon Celery, raw
2 cup Onion, Yellow, Sauteed (1 large OR 1 cup chopped) ggg (by MG7_FIT)
2 cup Bell peppers (Green, Red, Yellow, Orange)
3 tbsp Chef Cuisine Minced Garlic (Ajo) 1 Tbsp (5g) (by RUTHHAWKINS671)
2 serving 1 large sweet potato (180g) (by H0OSIERMAN)
1.5 cup kernels Yellow Sweet Corn, Frozen
25 beans (4" long) Green Beans (snap)
1.25 tsp Salt
1.5 tsp Pepper, black
3 cup Vegetable Broth
6 cup (8 fl oz) Water, tap
1.5 cup Tomatoes, red, ripe, canned, wedges in tomato juice
4 tbsp *Flax Seed Meal (ground flax)
4 tbsp Chia Seed (Nutiva) 1 Tbsp
2 cup Baby Spinach (raw)
1.5 tbsp Chipotle Chili Pepper Seasoning (by SONNYG1)
0.5 cup Peas, frozen
2 serving Baby Bella Mushrooms (3 oz)
20 oz Kirkland Perdue Chicken Breast Boneless Skinless

Vegetable preparation:
- Slice or chop to preference: Carrots, Celery, Onions, Bell pepper, Skin sweet pepper, baby spinach, and green beans
- Use no salt added vegetable broth
- Use no salt added dice tomato
- Use two large boneless, skinless chicken breasts

Cover slow-cooker on Low setting 8 hours.

Serving Size: 16 servings at 1.5 cups per serving