Deviled Chicken
My family has always loved this flavorful golden brown chicken. I watch for frequent sales on leg quarters to keep the cost per serving low.
Read MoreSlow Cooker Marry Me Chicken with Barley
Drescription
Fall in love with this easy version of Marry Me Chicken—a dish with chicken and julienned sun-dried tomatoes swimming in a creamy sauce. Our version adds cherry tomatoes and zucchini for an added boost of veggies, plus barley which soaks up the sauce and makes this dish a complete meal all in one pot. Make sure the barley is completely submerged in the liquid so it cooks evenly.
Ingredients
- 2 (8-ounce) boneless, skinless chicken breasts
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 cup pearl barley
- 1 (11-ounce) package sliced fresh zucchini and yellow squash (about 2 1/2 cups)
- 1 pint cherry tomatoes
- 1 cup drained julienne-cut sun-dried tomatoes in oil
- 1 cup frozen chopped onions
- 1 cup reduced-sodium chicken broth
- 1/2 cup dry white wine
- 1 tablespoon garlic paste
- 1/2 cup half-and-half
- 1/4 cup grated parmesan cheese
- 1/4 cup fresh flat-leaf parsley leaves
Directions
- Place chicken in a single layer in a 6-quart slow cooker; drizzle with oil and sprinkle with oregano, salt and pepper. Cover the chicken with barley, zucchini and squash, cherry tomatoes, sun-dried tomatoes, onions, broth, wine and garlic paste.
- Cover and cook on High for 3 hours or on Low for 6 hours, or until the vegetables and barley are tender and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F.
- Turn off the cooker. Stir in half-and-half; cover and let stand until warmed through, about 2 minutes. Transfer the chicken to a cutting board; slice about 1/4-inch thick. Serve the sliced chicken over the creamy barley mixture; sprinkle with Parmesan and parsley.
