Categories: Chicken, Main Dish, Slow Cooker, Soup

Ingredients

• 3 tablespoons olive oil
• 2 leeks, chopped, using the white and some of the tender green parts
• 3 stalks celery, with leaves, chopped
• 3 medium carrots, chopped
• 1 lb cremini mushroom, sliced
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup pearl barley
• 6 cups chicken broth
• 1/4 cup dried porcini mushrooms
• 1/4 cup dry sherry
• 2 cups bite-size pieces cooked chicken

Directions

1. Heat the oil in a large skillet over med-high heat.

2. Add in leeks, celery, carrots, cremini mushrooms, thyme, and bay leaf; saute until the vegetables are softened, about 3minutes.

3. Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker and stir in the barley, broth, dried mushrooms, sherry, and chicken.

4. Cover the slow cooker and cook on LOW for 6-7 hours, until the barley is tender.

5. Remove the bay leaf before serving.

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