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As the leaves turn vibrant shades of orange and gold, and the air becomes crisp with the promise of fall, there's an undeniable urge to seek out warm, comforting dishes that embody the essence of the season. One such dish that perfectly captures this feeling is the Cozy Fall Crockpot Chicken and Barley Stew. Not only does this recipe offer a hearty meal that fills your home with enticing aromas, but it also embodies the spirit of togetherness that comes with the cooler months.

Fall Crockpot Chicken and Barley Stew

Warm up this autumn with a delightful bowl of Cozy Fall Crockpot Chicken and Barley Stew. This easy recipe combines tender chicken thighs, nutritious barley, and a medley of seasonal vegetables, all simmered to perfection in your crockpot. Enjoy the rich aromas and comforting flavors without the hassle of constant cooking. It's the perfect dish for busy days and cozy nights, filling your home with love and warmth while nourishing your body. Discover how to make this delicious stew and enjoy a taste of fall comfort.
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Ingredients
  

2 lbs boneless, skinless chicken thighs

1 cup pearl barley, rinsed

4 cups low-sodium chicken broth

3 medium carrots, diced

2 stalks celery, diced

1 medium onion, chopped

3 garlic cloves, minced

1 cup butternut squash, peeled and cubed

1 cup green beans, trimmed and cut into 1-inch pieces

1 tsp dried thyme

1 tsp dried rosemary

1 tsp smoked paprika

1 bay leaf

Salt and pepper, to taste

2 tbsp olive oil

1 tbsp apple cider vinegar

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Aromatics: In a skillet, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5 minutes until softened. Stir in the garlic and cook for an additional minute until fragrant. Transfer the mixture to the crockpot.

    Prep the Chicken: Season the chicken thighs with salt, pepper, thyme, rosemary, and smoked paprika. Place the seasoned chicken on top of the sautéed vegetables in the crockpot.

      Add the Ingredients: To the crockpot, add the rinsed pearl barley, cubed butternut squash, green beans, chicken broth, apple cider vinegar, and the bay leaf. Stir gently to combine everything.

        Cook: Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is tender and fully cooked, and the barley is chewy.

          Shred the Chicken: About 30 minutes before serving, remove the chicken thighs and shred them with two forks. Return the shredded chicken to the stew and stir to combine.

            Season and Serve: Taste the stew and adjust the seasoning with salt and pepper as needed. Remove the bay leaf before serving. Ladle into bowls and garnish with fresh parsley.

              Prep Time: 15 mins | Total Time: 8 hrs | Servings: 6-8