“In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips”
READY IN:
7hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a large skillet over med-high heat.
  2. Add in leeks, celery, carrots, cremini mushrooms, thyme, and bay leaf; saute until the vegetables are softened, about 3minutes.
  3. Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker and stir in the barley, broth, dried mushrooms, sherry, and chicken.
  4. Cover the slow cooker and cook on LOW for 6-7 hours, until the barley is tender.
  5. Remove the bay leaf before serving.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: