Slow cooker

Freezer friendlyGreat for batch cookingRecommended for a 3.5 litre slow cooker

Slow cooker Chicken Family meals One pot Root vegetables Pearl barley Make ahead

Slow Cooker Chicken Thigh, Root Vegetable and Mustard Pearl Barley Casserole

Name: Slow Cooker Chicken Thigh, Root Vegetable and Mustard Pearl Barley Casserole
Prep time: 20 min
Cook time: 420 min
Total time: 440 min
Yield: 4 servings
Ingredients: 8 boneless, skinless chicken thighs, about 800 g; 2 tablespoons plain flour; 1 tablespoon rapeseed oil; 1 large onion, finely chopped; 300 g carrots, peeled and cut into thick slices; 300 g swede, peeled and cut into 2 cm cubes; 2 celery sticks, sliced; 2 garlic cloves, finely chopped; 150 g pearl barley, rinsed; 750 ml hot chicken stock; 2 tablespoons wholegrain mustard; 2 teaspoons dried thyme; 2 bay leaves; 150 g full-fat crème fraîche; 1 tablespoon chopped fresh parsley; 1 teaspoon fine salt, or to taste; ½ teaspoon black pepper

Chicken thighs, carrots, swede and onion cook slowly with pearl barley in a savoury mustard and thyme stock. A little crème fraîche stirred through at the end makes this family casserole thick, comforting and easy to serve from one pot.

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Slow cooker

Tags: Slow cooker, Chicken, Family meals, One pot, Root vegetables, Pearl barley, Make ahead

Slow Cooker Chicken Thigh, Root Vegetable and Mustard Pearl Barley Casserole

Prep: 20 min
Cook: 7 hrs
Total: 7 hr 20 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Chopping board
Sharp knife
Wooden spoon

Ingredients

8 boneless, skinless chicken thighs, about 800 g
2 tablespoons plain flour
1 tablespoon rapeseed oil
1 large onion, finely chopped
300 g carrots, peeled and cut into thick slices
300 g swede, peeled and cut into 2 cm cubes
2 celery sticks, sliced
2 garlic cloves, finely chopped
150 g pearl barley, rinsed
750 ml hot chicken stock
2 tablespoons wholegrain mustard
2 teaspoons dried thyme
2 bay leaves
150 g full-fat crème fraîche
1 tablespoon chopped fresh parsley
1 teaspoon fine salt, or to taste
½ teaspoon black pepper

Substitutions

Swede → Turnip or peeled celeriac (Use the same weight and cut into similar-sized cubes.)
Crème fraîche → Soured cream or double cream (Stir in soured cream off the heat if using, to reduce the chance of splitting.)
Pearl barley → Pearl spelt (Use the same quantity, but check the texture towards the end as cooking times can vary.)

Instructions

Trim any excess fat from the chicken thighs and pat them dry. Toss them with the flour, salt and black pepper.
Heat the oil in a large frying pan over a medium-high heat. Brown the chicken thighs in batches for 2–3 minutes on each side, then transfer them to the slow cooker. They do not need to be cooked through at this stage.
Add the onion, carrots, swede, celery and garlic to the slow cooker around the chicken. Stir in the rinsed pearl barley.
Mix the hot chicken stock with the mustard and dried thyme, then pour it into the slow cooker. Add the bay leaves and gently press the barley and vegetables below the liquid as far as possible.
Cover and cook on low for 7 hours. The chicken should be completely cooked through, the vegetables tender and the pearl barley swollen and soft.
Remove the bay leaves. Stir in the crème fraîche and parsley, then replace the lid for 5 minutes. Check the seasoning and serve while piping hot.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly and refrigerate within two hours in a covered container. Keep for up to 3 days. If freezing, freeze portions before adding the crème fraîche where possible, as the sauce may separate slightly after freezing. Defrost: Defrost covered in the fridge overnight. Do not defrost at room temperature. Reheat until piping hot throughout and use within 24 hours of thawing.

Defrost thoroughly in the fridge if frozen. Reheat gently in a saucepan or microwave until piping hot throughout, stirring once or twice. Add a splash of stock or water if the barley has thickened the casserole too much.

Spoon leftovers into a baking dish, top with mashed potato and bake until bubbling and golden. You can also loosen a portion with extra stock to make a thick chicken and barley soup.

Allergen information

Contains gluten from the flour and pearl barley, and milk in the crème fraîche and chicken stock. Check stock labels for additional allergens.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Instructions

Trim any excess fat from the chicken thighs and pat them dry. Toss them with the flour, salt and black pepper.

Heat the oil in a large frying pan over a medium-high heat. Brown the chicken thighs in batches for 2–3 minutes on each side, then transfer them to the slow cooker. They do not need to be cooked through at this stage.

Add the onion, carrots, swede, celery and garlic to the slow cooker around the chicken. Stir in the rinsed pearl barley.

Mix the hot chicken stock with the mustard and dried thyme, then pour it into the slow cooker. Add the bay leaves and gently press the barley and vegetables below the liquid as far as possible.

Cover and cook on low for 7 hours. The chicken should be completely cooked through, the vegetables tender and the pearl barley swollen and soft.

Remove the bay leaves. Stir in the crème fraîche and parsley, then replace the lid for 5 minutes. Check the seasoning and serve while piping hot.

Swaps and substitutions

Swede → Turnip or peeled celeriac

Use the same weight and cut into similar-sized cubes.

Crème fraîche → Soured cream or double cream

Stir in soured cream off the heat if using, to reduce the chance of splitting.

Pearl barley → Pearl spelt

Use the same quantity, but check the texture towards the end as cooking times can vary.

Storage and leftovers

Freezer friendly

Yes

Batch cooking

Suitable for batch cooking

Storage

Reheating

Leftover ideas

Spoon leftovers into a baking dish, top with mashed potato and bake until bubbling and golden. You can also loosen a portion with extra stock to make a thick chicken and barley soup.

Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

8 boneless, skinless chicken thighs, about 800 g

2 tablespoons plain flour

1 tablespoon rapeseed oil

1 large onion, finely chopped

300 g carrots, peeled and cut into thick slices

300 g swede, peeled and cut into 2 cm cubes

2 celery sticks, sliced

2 garlic cloves, finely chopped

150 g pearl barley, rinsed

750 ml hot chicken stock

2 tablespoons wholegrain mustard

2 teaspoons dried thyme

2 bay leaves

150 g full-fat crème fraîche

1 tablespoon chopped fresh parsley

1 teaspoon fine salt, or to taste

½ teaspoon black pepper

Slow Cooker Chicken Thigh, Root Vegetable and Mustard Pearl Barley Casserole

Slow Cooker Chicken Thigh, Root Vegetable and Mustard Pearl Barley Casserole

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

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