Slow Cooker Chicken, Bacon and Pearl Barley Broth

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5 litre slow cooker
• Large frying pan
• Wooden spoon
• Ladle

• 1 tablespoon rapeseed oil
• 150 g smoked streaky bacon, snipped into small pieces
• 600 g boneless, skinless chicken thighs, cut into large bite-sized pieces
• 1 medium brown onion, finely chopped
• 2 large carrots, peeled and sliced
• 2 leeks, trimmed, washed and sliced
• 2 sticks celery, sliced
• 2 cloves garlic, finely chopped
• 120 g pearl barley, rinsed
• 1.2 litres hot chicken stock, made with a reduced-salt stock cube if preferred
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 tablespoon plain flour
• 150 g frozen peas
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon cider vinegar or lemon juice
• ¼ teaspoon fine salt, or to taste
• ¼ teaspoon black pepper

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Heat the oil in a large frying pan over a medium heat. Fry the bacon for 3–4 minutes until it has released some fat and is lightly coloured. Transfer it to the slow cooker.