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Slow Cooker Mushroom Barley Chicken


1 tablespoon Land O Lakes® Butter

2 pounds chicken thighs

2 cups sliced mushrooms

1 cup medium pearled barley

2 medium (1 cup) carrots, chopped

1 medium (1/2 cup) onion, chopped

1 rib (1/2 cup) celery, chopped

1 (14.5-ounce) can chicken broth

1 teaspoon poultry seasoning

1/2 teaspoon salt

1/2 teaspoon pepper

1 bay leaf

How to make

  1. STEP 1

    Melt butter in 12-inch skillet until sizzling; add chicken. Cook over medium-high heat, turning occasionally, 10-12 minutes or until browned. Drain off fat.

  2. STEP 2

    Place all remaining ingredients into slow cooker; stir. Place chicken thighs onto mushroom barley mixture. Cover; cook on Low heat setting 2 1/2-4 hours or until chicken and barley are tender.

Tip #1

- Before global trading became feasible, barley was more widely used than it is today because it grew in colder climates where wheat or rice was not available. More popular grains, including wheat and rice, are now supplied to countries throughout the world and barley is a grain used primarily in the brewing industry. The pearled barley used in cooking has had the husk removed in a grinding process that also shapes it into a small ball shape resembling a pearl. It is has a slightly chewy texture and adds body to soups, stews and casseroles.

Tip #2

- Slow cookers range in size from 1- to 7-quart. Some slow cookers are more powerful than others. Wattages range from 75 to 400. The most popular sizes are 3 1/2- to 6-quart.

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