Modified from Betty Crocker
***Needs a Crock Pot***
3 large carrots, sliced (2 cups)
2 medium stalks celery, diced (1 cup...I use frozen stuff from my garden)
1 large onion, chopped (1 onion)
1 lb chicken breasts (they used bone in, I used boneless)
3 cups water
2 cups chicken broth
3/4 cup uncooked barley
1/4 tsp pepper
1 can (14.5 oz) diced tomatoes, undrained
2 tbsp chopped fresh parsley (I have it mixed in with my frozen celery)
1 tsp dried thyme
Place carrots, celery and onion in a large crock pot. Place chickens on top of veggies. Add remaining ingredients. They left out the parsley and thyme until later, I didn't. Cover, cook on low for 8-9 hours.
Remove chicken and shred (remove bones if you used bone in).
Stir chicken (and spices if you waited) back into stew. Increase to high. Cover, cook for 10-15 minutes or until chicken is heated back up.
Serves 6.