1 cup of sliced baby portobello mushroom
1/2 cup chopped yellow
1/2 cup chopped red pepper
1 tablespoon butter
1 tablespoon olive oil
5 garlic cloves, minced
3/4 pound boneless skinless chicken breast, cut into 1/2 inch cubes
1 can (49-1/2 ounce) chicken broth
1 can (28 ounce) crushed tomatoes, undrained
2 medium carrots, cut into 1/4 inch slices
1/2 cup medium pearl barley
1-3/4 teaspoon Italian seasoning
1-1/2 teaspoon pepper
1/2 teaspoon salt
- In a skillet, salute the onion, mushrooms, and peppers in butter and oil until tender. Add garlic, cook 1 minute longer.
- Transfer to 5 quart slow cooker Add the remaining ingredients. Cover and cook on low for 5-6 hours or until chicken and barley are tender.
Yield 7 servings - 2-3/4 quarts
