Chicken Barley Stew
32 oz low fat chicken broth
1 tbsp garlic, minced
1 tsp garlic sea salt
1/2 tbsp thyme
1/2 tbsp basil
1/2 tbsp cilantro
1 bay leaves
1/2 tbsp ground black pepper
12 oz boneless chicken breast cubed uncooked
1/2 cup uncooked black eye peas
1/2 cup barley
1 medium sweet onion cubed
20 oz potatoes peeled and cubed
10 oz carrots
8 tbsp low fat sour cream
Fill a slow cooker with broth, 8 oz of water, garlic, herbs and pepper. Add chicken, peas and barley, them layer onion, potatoes and carrots overtop. Liquid should just cover vegetables. Do not stir. Allow simmer overnight, at least 4 to 6 hours. Remove bay leaves and stir before serving. Spoon 1 cup into each bowl and top with 1 tbsp sour cream, if desired.
calories: 230.
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