Slow Cooker Chicken Barley Stew

• 32 oz low-fat, low-sodium chicken broth
• 1 tbsp garlic, minced
• 1 tsp garlic sea salt
• 1/2 tbsp thyme
• 1/2 tbsp basil
• 1/2 tbsp cilantro
• 1/4 tbsp dill
• 2 bay leaves
• 1/2 tbsp fresh ground black pepper
• 12 oz boneless, skinless chicken breast, cubed (uncooked)
• 1/2 cup uncooked black-eyed peas, rinsed and picked through
• 1/2 cup barley
• 1 medium sweet onion, cubed
• 20 oz potatoes, peeled and cubed
• 10 oz carrots (3 large), peeled and cut into 1/2-inch slices
• 8 tbsp low-fat sour cream (optional)

1. Fill a slow cooker with broth, 8 oz water, garlic, herbs and pepper. Add chicken, peas and barley, then layer onion, potatoes and carrots overtop. Liquid should just cover vegetables. Do not stir.
2. Allow to simmer overnight, at least 4 to 6 hours. Remove bay leaves and stir before serving. Spoon 1 cup into each bowl and top with 1 tbsp sour cream, if desired.

chicken broth, garlic, garlic, thyme, basil, cilantro, dill, bay leaves, ground black pepper, chicken, blackeyed peas, barley, sweet onion, potatoes, carrots, sour cream

Taken from www.epicurious.com/recipes/member/views/slow-cooker-chicken-barley-stew-51802601 (may not work)