Citrus Herb Slow Cooker Chicken and Barley
Set-and-forget batch cooking with a slow cooker makes weekday dinners easy. These low sodium heart healthy slow cooker meals let you prepare soft, gentle foods in small portions so you have ready-to-eat dinners for one or two. This guide shows a simple citrus herb chicken with barley as a main recipe, plus tips for freezing, reheating, and adjusting texture for easy chewing and digestion.
Cooking in small portions keeps food fresh and minimizes waste. The recipes and tips here focus on gentle textures, simple cleanup, and easy freezer-friendly portions so meals are ready when you need them.
Ingredients You’ll Need
- 8 ounces boneless skinless chicken breast or thigh about 1 medium piece
- 1/3 cup pearled barley rinsed
- 1 small carrot peeled and sliced thin
- 1 small celery stalk sliced thin
- 1 small shallot or 1/4 small onion finely chopped
- 1 cup low-sodium chicken broth or vegetable broth
- Juice of 1/2 lemon about 1 tablespoon
- 1 teaspoon olive oil
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 1/4 teaspoon black pepper
- 1 bay leaf optional
- Fresh parsley for garnish optional
You can serve this creamy chicken skillet with a small side of rice, mashed potatoes, or soft bread if you like.
Step-by-Step Recipe
- Lightly oil the slow cooker insert or spray with cooking spray.
- Place rinsed barley in the slow cooker and add sliced carrot celery and chopped shallot.
- Pat chicken dry and rub with a little olive oil thyme and black pepper then place the chicken on top of the grains and vegetables.
- Pour the low-sodium broth over everything and add lemon juice and the bay leaf if using.
- Cover and cook on low for 4 to 5 hours or on high for 2 to 2.5 hours until the chicken registers 165 F and the barley is tender and soft.
- Remove the chicken and shred with two forks for an easier-to-chew texture then return shredded chicken to the slow cooker and stir to combine. Add up to 1/4 cup extra warm broth or water if the mixture seems thick.
- Serve warm garnished with chopped parsley if you like and let leftovers cool before refrigerating.
Tips and Easy Variations
Texture and softening
- Cook an extra 15 to 30 minutes on low for a softer result.
- Shred the chicken after cooking to make it easier to chew.
- Mash a portion of the barley with a fork for a creamier texture.
Low sodium and digestion
- Use low-sodium or no-salt broth and skip added salt.
- Remove any visible fat and use boneless skinless chicken for lighter digestion.
- Boost flavor with lemon garlic powder and fresh herbs instead of salt.
Swaps and batching
- Vegetarian swap use 1 cup cooked lentils and vegetable broth for a meat free option.
- Double the recipe and freeze individual portions for quick meals later.
- Add extra vegetables like zucchini or finely chopped spinach for gentle fiber.
Quick safety and serving tips
- Check chicken with an instant read thermometer and ensure it reaches 165 F.
- Cool leftovers within two hours and refrigerate in shallow containers.
- When reheating add a splash of broth to restore a soft texture.
Storage and Leftovers
Fridge
Cool leftovers within two hours and store in shallow airtight containers. Refrigerate for up to 3 days.
Freezer
Portion into single serving freezer safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on low in a saucepan or in the microwave until steaming hot. Add a splash of broth or water while reheating to restore a soft texture.
Conclusion
Try this low sodium heart healthy slow cooker recipe to make a simple gentle dinner for one or two. It is set-and-forget digestion friendly and easy to portion for the week.
The recipe doubles well for batch cooking so you can freeze individual portions for quick ready to eat meals later.
FAQ
Can I make this in a regular pot on the stove?▶
Yes. Cook barley and vegetables in a covered pot with broth for 25 to 35 minutes until tender. Add cooked or cooked through chicken at the end and shred before serving.
How do I know the chicken is done?▶
Use an instant read thermometer to check the thickest part of the chicken and confirm it reads 165 F. If you do not have a thermometer shred a piece to ensure there is no pink and juices run clear.
