Jeep Momma’s Slow-Cooked Chicken Barley Okra Stew
- 32 oz low-sodium chicken broth
- 1 tbsp garlic, minced
- 1 tsp sea salt
- 1/2 tbsp thyme
- 1/2 tbsp basil
- 2 bay leaves
- 1/2 tbsp black pepper
- 3 boneless, skinless chicken breast
- 1/2 cup uncooked black-eyed peas
- 1/2 cup barley
- 1 medium sweet Vidalia onion
- 1 ½ cups celery chopped
- 1 ½ cups okra chopped
- Fill a crock pot with broth, 1 cup water, garlic, herbs and pepper.
- Add the cubed uncooked chicken breasts, black-eyed peas and barley.
- Then layer onion, celery and okra overtop. For a firmer okra add it 2 hours before cooking is complete. Or you can replace the okra with carrots.
- Liquid should just cover vegetables. Do not stir. Cook on low for at least 4 to 6 hours. Remove bay leaves and stir before serving.
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