Slow-Cooker Dijon Chicken With Barley and Mushrooms
Updated June 6, 2022
- Total Time
- 3 hours 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups pearled barley
- 1pound sliced cremini mushrooms
- 1pound boneless, skinless chicken thighs
- 4cups chicken broth
- ¼cup lemon juice (from about 1 large lemon)
- ¼cup dry white wine
- 6garlic cloves, smashed and chopped
- 4thyme sprigs, leaves picked (about 2 teaspoons), or 1 teaspoon of dried thyme
- 2teaspoons coarse kosher salt
- 1teaspoon onion powder
- ½teaspoon red-pepper flakes
- Black pepper
- 1(10-ounce) bag frozen peas
- ¼cup crème fraîche or sour cream
- 2heaping tablespoons smooth Dijon mustard, plus more to taste
- ⅓to ½ cup chopped fresh tarragon or dill, to taste
- Grated Parmesan, for serving
Nutritional analysis per serving (8 servings)
323 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 9 grams dietary fiber; 6 grams sugars; 23 grams protein; 788 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a 6- to 8-quart slow cooker, combine the barley, mushrooms, chicken, chicken broth, lemon juice, white wine, garlic, thyme, salt, onion powder, red-pepper flakes and several generous grinds of black pepper. Stir to combine, then cook for 3 hours on high.
- Step 2
At first it will seem like there is too much liquid, but the dish will thicken as it cools, and as you stir. Stir in the frozen peas and let them heat through, about 2 minutes.
- Step 3
In a small bowl, stir together the crème fraîche and mustard, then fold it into the barley mixture. The chicken thighs should be falling apart; break them into coarse chunks with a spatula. Taste and add more mustard for a stronger flavor, if desired. Stir in the chopped tarragon and serve. Pass Parmesan at the table for topping.
Private Notes
Comments
I made this last night in my instant pot. Followed the directions but cooked it under pressure for an hour and let it come to room pressure for about 30 minutes. The chicken was fall apart good and the barley was cooked nicely. We had it with a watercress salad. I think I’ll turn the leftovers into a weeknight bake with egg noodles and Parmesan breadcrumb topping!
I haven't actually tried any alternative cooking method, but I believe you could use a Dutch oven instead of a slow cooker: Just combine all the ingredients as specified in step 1 of the recipe in the Dutch oven, bring to a boil on top of the stove, then reduce the heat to low, cover the pot, and simmer gently until the barley is tender, which should take about an hour.
I made this last night. It was really tasty, and the family loved it. I like garlic, so added an entire head instead of 6 cloves! Step 2 was correct; it seemed like there was too much liquid, but it thickened as it cooled. It has a nice (but not overwhelming) kick because of the red-pepper flakes. I will definitely make this again!
Sorry to say we really didnt like this. It sounded delicious but the flavor was just off, maybe it was the mustard ?
I made this per instructions- it was easy and flavorful. I think more chicken or less barley would be good, and for my taste a little less of the tarragon. It did thicken up nicely and texture was excellent.
Sorry to say we really didnt like this. It sounded delicious but the flavor was just off, maybe too much Dijon? And we both prefer breast meat, I did follow the directions and even bought the Tarragon.
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