Our New Favorite Slow-Cooker Dinner
Chicken and leeks make a fantastic combination; both have a mild flavor that becomes richer in the slow cooker. Stirring fresh thyme into the pot just before serving is a great way to accent all of the ingredients. And there's one more reason to put this recipe into your regular rotation: It reheats like a dream. You can refrigerate it for up to six days, or freeze it for a month.
Crock-Pot Chicken, Barley and Leeks Recipe
Recipe created by Michael Smith
Serves 6 to 8
Generously season the chicken and thoroughly dredge it in the flour, shaking off the excess. Splash a few spoonfuls of oil into a large skillet over medium-high heat. Add the chicken and cook until fully browned and thoroughly crispy. Transfer to a plate when cooked.
Pour the wine into the sizzling pan and stir loose every single bit of browned flavor. Pour into your slow cooker. Top with an even layer of barley. Neatly nestle in the leeks, and cover with the browned chicken. Add the chicken broth, wine, bay leaves and garlic. Cook on any setting until the chicken is tender and the barley is cooked, 6 to 8 hours, or more, depending on your slow cooker.
At the appointed hour, fish out the bay leaves and stir in the fresh thyme.
From Make Ahead Meals. Copyright © Michael Smith 2015. Reprinted by permission of Penguin Canada, a division of Penguin Random House Canada Limited. Photography credit: Ryan Szulc.