Monday, March 10, 2014

Crock Pot Chicken, Barley & Okra Stew

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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