Fall Crockpot Chicken and Barley Stew

As the leaves begin to change color and the air turns crisp, the arrival of fall ushers in a season of comfort food that warms both the body and soul. There’s something incredibly satisfying about gathering around a hearty meal as the days grow shorter and cooler. Fall recipes often emphasize wholesome, nutritious ingredients that not only provide sustenance but also evoke the spirit of the season. One such recipe that perfectly embodies this essence is the Heartwarming Fall Crockpot Chicken and Barley Stew.

Cozy up this fall with a Heartwarming Crockpot Chicken and Barley Stew that combines tender chicken, hearty barley, and a medley of seasonal veggies. This easy-to-make stew simmers in your crockpot, bringing together rich flavors and comforting aromas that will fill your home. Packed with protein, fiber, and nutrients, it’s the perfect dish for chilly evenings. Enjoy a nutritious, homemade meal with minimal effort and maximum flavor. Get ready to savor every warm, delicious bite!

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Ingredients

1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)

1 cup barley (pearled or quick-cooking)

4 cups chicken broth (low-sodium preferred)

2 carrots (diced)

2 celery stalks (diced)

1 medium onion (chopped)

3 cloves garlic (minced)

1 cup butternut squash (peeled and diced)

1 cup baby spinach (roughly chopped)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

Salt and pepper to taste

2 tablespoons olive oil

1 tablespoon balsamic vinegar

Fresh parsley for garnish (optional)

Instructions

Sear the Chicken: In a skillet, heat the olive oil over medium heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Sear the chicken until browned on all sides, about 5-7 minutes. Transfer the chicken to the crockpot.

Prepare the Vegetables: In the same skillet, add the chopped onion, carrots, celery, and garlic. Sauté for about 3-4 minutes until the vegetables soften. Transfer the sautéed veggies to the crockpot.

Add the Remaining Ingredients: To the crockpot, add the diced butternut squash, barley, thyme, rosemary, bay leaf, chicken broth, and balsamic vinegar. Stir everything gently to combine.

Cook: Cover the crockpot and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is tender and the barley is cooked through.

Finish with Spinach: About 15 minutes before serving, add the chopped baby spinach to the stew. Stir to allow the spinach to wilt.

Adjust Seasoning: Before serving, taste and adjust the seasoning with additional salt and pepper if necessary. Remove the bay leaf.

Serve: Ladle the stew into bowls, garnish with fresh parsley if desired, and enjoy the cozy flavors of fall!

Prep Time, Total Time, Servings: 15 minutes | 7 hours | 6 servings