Slow-Cooker Marry Me Chicken with Barley
Fall in love with this easy version of Marry Me Chicken—a dish with chicken and julienned sun-dried tomatoes swimming in a creamy sauce.
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- Prep time
- 1 hr
- Cook time
- 2 hr 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 (8-ounce) boneless, skinless chicken breasts
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 cup pearl barley
- 1 (11-ounce) package sliced fresh zucchini and yellow squash (about 2½ cups)
- 1 pint cherry tomatoes
- 1 cup drained julienne-cut sun-dried tomatoes in oil
- 1 cup frozen chopped onions
- 1 cup reduced-sodium chicken broth
- 1/2 cup dry white wine
- 1 tablespoon garlic paste (from tube)
- 1/2 cup half-and-half
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh flat-leaf parsley leaves
Instructions
- 1
Place 2 (8-ounce) chicken breasts in a single layer in a 6-quart slow cooker; drizzle with 1 tablespoon oil and sprinkle with 1 teaspoon oregano, ½ teaspoon salt and ½ teaspoon pepper. Cover the chicken with 1 cup barley, 1 (11-ounce) package zucchini and squash, 1 pint cherry tomatoes, 1 cup sun-dried tomatoes, 1 cup onions, 1 cup broth, ½ cup wine and 1 tablespoon garlic paste.
- 2
Cover and cook on High for 3 hours or on Low for 6 hours, or until the vegetables and barley are tender and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F.
- 3
Turn off the cooker. Stir in ½ cup half-and-half; cover and let stand until warmed through, about 2 minutes. Transfer the chicken to a cutting board; slice about 1/4-inch thick. Serve the sliced chicken over the creamy barley mixture; sprinkle with ¼ cup Parmesan and ¼ cup parsley.