3 large carrots, sliced (2 cups)
2 medium stalks celery, sliced (1 cup)
1 large onion, chopped (1 cup)
2 chicken breast (about 1 1/4 lbs)
5 cups water
3/4 c barley
2 tsp chicken bouillon granules
1 tsp salt
1/4 tsp pepper
1 can diced tomatoes, undrained
2 TBS chopped fresh parsley
1 tsp dried thyme leaves
1. In 4-5 quart slow cooker, place carrots, celery and onion. Place chicken breasts on vegetables. Add remaining ingredients except parsley and thyme.
2. Cover, cook on Low heat setting 8-9 hours.
3. Remove chicken from cutter; place on cutting board. Remove meat from bones and chop into 1/2 to 1 inch pieces; discard bones.
4. Stir chicken, parsley and thyme into stew. Increase heat setting to High. Cover; cook 10-15 minutes longer or until chicken is thoroughly heated.
It was a bit bland. But, typing out the recipe I realize that I forgot the tomatoes. Also, I had to adjust the cooking time for this high altitude.