Simple Slow Cooker Chicken And Barley
Hot tender chicken and barley casserole cooked in the slow cooker. Pure comfort food on a cold winter's day.
Equipment
Ingredients
- 10 Chicken Thigh Fillets
- 250 g Barley
- ½ Whole Butternut Squash (chopped and cubed)
- ½ whole Suede (chopped and cubed)
- 1 tbsp Worcestershire Sauce
- 1 tbsp Soy Sauce
- 2 tsp Chili Sauce
- 1 tbsp Chicken Stock/Powder
- 2 litres Hot Water
- 2 tbsp Tomato Puree
- 1 Onion (Finely Chopped)
Instructions
- For a low-fat version, air fry the chicken thighs for 30 minutes before adding to the slow cooker.
- Chop the butternut, swede, and onion and add to the slow cooker. Add the barley.
- In a jug, add the chicken stock, tomato puree, chilli sauce and add 1 litre of hot water. Mix and add to the slow cooker. Add the chicken thighs, Worcestershire sauce, soy sauce the rest of the water. Turn the slow cooker on to high heat and cook for 6 hours.
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Calories: 370kcalCarbohydrates: 27gProtein: 22gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 111mgSodium: 318mgPotassium: 590mgFiber: 6gSugar: 3gVitamin A: 4105IUVitamin C: 14mgCalcium: 56mgIron: 2mg
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