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| Home -> [Chicken, Crockpot, Poultry] -> [Chicken with barley & pecans Recipe] |
Chicken with barley & pecans
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Chicken, Crockpot, Poultry |
Rating: |
0 |
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Ingredients:
| | -JUDI M. PHELPS | | 1
| med | Onion, finely chopped | | 2
| | Cloves garlic, minced or | | | -pressed | | 8
| oz | Mushrooms, sliced | | 1/4
| tsp | Salt | | 1/4
| tsp | Dry thyme | | 1
| cup | Pearl barley, rinsed and | | | -drained | | 8
| | Boneless chicken thighs | | | -skinless (about 1 ?lb) | | 1/8
| tsp | Paprika | | 1
| | Can chicken broth (14 oz) | | 1/4
| cup | Pecans, coarsely chopped | | | Parsley, chopped |
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Procedures:
| 1 | In a 3-quart or larger electric slow cooker, combine onion, garlic, mushrooms, salt, thyme, and barley. | | 2 | Rinse chicken, pat dry, and arrange over barley mixture. | | 3 | Sprinkle with paprika. | | 4 | Pour in broth. | | 5 | Cover and cook at low setting until chicken is very tender when pierced and barley is tender to bite (6-?to 7 hours). | | 6 | when chicken is almost done, toast pecans in a small nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally. | | 7 | Set aside. | | 8 | To serve, sprinkle chicken and barley with pecans and parsley. | | 9 | Makes 4 servings. | | 10 | per serving: 460 calories (25% from fat), 42 g protein, 45 g carbohydrates, 13 g total fat, 141 mg cholesterol, 736 mg sodium. |
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