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Crock Pot French-Ish Chicken & Barley

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“A lovely assortment of yummy flavors started on the stove & finished in the crockpot so the flavors all mellllld together! p.s. If you eat the bacon bits, just cook up the other 1/2lb!”
READY IN:
2hrs 45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In heavy skillet, on low heat, cook diced bacon slowly until very crisp. Drain & set aside. Reserve 1/2c drippings!
  2. In a medium saucepan, bring 2c chicken broth & 1c barley to a boil. Reduce heat & simmer about 20 minutes until soft & liquid is absorbed. Set aside.
  3. Season chicken thighs with salt & pepper. Fry in bacon fat, on medium low heat, skin side down, until very browned. Turn & cook 5 minutes longer. Set aside.
  4. Saute chopped leeks, carrots & celery in drippings. Add Herbs de Provence.
  5. Put sauteed vegetables into crock pot. Add cooked barley. Add 1c barley & stir. Place chicken on top.
  6. Cook on high 1 hours until chicken is thoroughly cooked. Add reserved crispy bacon, stir, cook another 15 minutes.
  7. Enjoy!

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