CHICKEN BARLEY STEW

I'm still discovering the joys of crockpot cooking. I have to admit that I've never put something on to cook and left it overnight or left the house while it was cooking. I just have too great a fear of fire. However, I do love being able to multi-task in the kitchen and being able to have tomorrow evening's dinner cranking while I'm preparing tonight's meal.

I occasionally pick up a copy of Clean Eating magazine and the September/October issue looked promising. I was immediately drawn to this recipe for chicken barley stew since I like my soups on the thick side. I haven't really cooked much with barley, so this was an opportunity to broaden my horizons and to try black-eyed peas as well.

This was one of those slow cooker recipes that didn't require any browning or preparation other than peeling and dicing. The combination of spices, all dried, made for a tantalizing aroma (Yes, I confess, I did take the top off the pot a few times, but I didn't stir! Promise!)

8 Servings 4 WW pts per serving

32 oz low fat, low sodium chicken broth

1 tbs garlic, minced

1 tsp Kosher salt

1/2 tbs thyme

1/2 tbs basil

1/2 tbs cilantro

1/4 tbs dill

2 bay leaves

1/2 tbs fresh ground pepper

12 oz boneless, skinless chicken breast, uncooked, cubed

1/2 cup uncooked black-eyed peas, rinsed and picked through

1/2 cup barley

1 medium sweet onion, diced

20 oz potatoes, peeled and cubed

10 oz (3 lg) carrots, peeled, cut 1/2" slices

OPTIONAL: 8 tbs low-fat sour cream

Fill a crock pot with the broth, 8 oz water, garlic, herbs, and pepper. Add chicken, peas and barley, then layer onion potatoes and carrots over top. DO NOT STIR. Simmer on low for at least 6 hours. Remove bay leaves before serving. Spoon 1 cup into bowl and top with 1 tbs sour cream, if desired.

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TASTE NOTES

It's been cold enough for a fire a few times already, so soup and stew weather is definitely here. I enjoyed the way the many spices flavored the potatoes and the barley. I did not opt to top the stew with sour cream, but I did enjoy a freshly baked bran muffin alongside. Leftovers make a hearty lunch and the flavor only improves.