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Chicken with barley & pecans

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Categories: Chicken, Crockpot



In a 3-quart or larger electric slow cooker, combine onion, garlic, mushrooms, salt, thyme, and barley. Rinse chicken, pat dry, and arrange over barley mixture. Sprinkle with paprika. Pour in broth. Cover and cook at low setting until chicken is very tender when pierced and barley is tender to bite (6-1/2 to 7 hours). 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. Set aside. To serve, sprinkle chicken and barley with pecans and parsley. Makes 4 servings. Per serving: 460 calories (25% from fat), 42 g protein, 45 g carbohydrates, 13 g total fat, 141 mg cholesterol, 736 mg sodium. Source: Sunset Crockery Cookbook. Shared and MM by Judi M. Phelps.,, or From: Jphelps@shell.Portal.Com (Judi Madate: 27 Oct 1995 16:07:14 Gmt