Heart Healthy Slow Cooker Chicken with Citrus, Herbs, Barley and Carrots
Set-and-forget slow cooker meals that deliver bright flavor without added salt, featuring a citrus herb chicken and ideas for lentil stew and mild turkey chili.
Textures are soft and easy to chew because the low slow-heat method keeps meat tender and vegetables gentle on digestion, and you can extend cooking for an even softer result.
Ingredients You’ll Need
- 8 ounces boneless skinless chicken thighs or breasts, trimmed of excess fat
- 1 small carrot, peeled and cut into 1/2-inch rounds
- 1/3 cup pearl barley, rinsed
You can serve this citrus herb chicken with a small side of rice, mashed potatoes, or soft bread if you like.
Step-by-Step Recipe
- Pat the chicken dry and cut into large chunks for very tender meat if desired. Place carrot rounds, barley, shallot or onion, and garlic in the slow cooker and drizzle with olive oil.
- Top with chicken, sprinkle thyme, parsley, and paprika if using, add a bay leaf, then pour in low-sodium chicken broth and water and add lemon zest. Reserve lemon juice for the end.
- Cover and cook on low for 3 to 4 hours or on high for 1.5 to 2 hours until chicken reaches 165 F and barley is tender. Remove and shred the chicken, stir in lemon juice, adjust herbs and pepper, and serve warm.
Tips and Easy Variations
Texture and chewing tips
- Cut vegetables smaller before cooking to soften faster and make chewing easier
- Shred the cooked chicken for gentler bites and easier swallowing
- Run the cooked mix briefly in a blender or food mill for a softer stew texture
Make it lighter and lower sodium
- Use chicken breast and reduce the olive oil to 1 teaspoon for a lighter dish
- Add an extra 1/4 cup water to make the dish more soup-like and easier on digestion
- Boost lemon zest, lemon juice, and fresh herbs instead of adding salt
Easy recipe swaps
- Lentil and vegetable stew: swap chicken and barley for 1/2 cup rinsed lentils, mixed vegetables, and extra broth with 1/2 teaspoon ground cumin
- Mild turkey and white bean chili: use 8 ounces ground turkey breast with cooked white beans and mild chili seasoning
- Vegetarian option: replace chicken with lentils and increase broth to keep a soft texture
Cooking reminders
- Shred chicken for easier chewing and serving
- Add extra broth to make the meal gentler on digestion
- Use lemon and fresh herbs to brighten flavor instead of salt
Storage and Leftovers
Fridge
Cool leftovers within two hours and store in a covered container in the refrigerator for up to 3 days.
Freezer
Freeze portions in airtight containers for up to 2 months and thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on low in the slow cooker or in a small saucepan with a splash of water or broth to keep the texture soft.
Conclusion
Give this citrus herb slow cooker chicken a try for an easy low sodium heart healthy slow cooker meals option that is flavorful and gentle on the stomach.
It is simple to make, cooks in one pot, and is easy to adjust for softness and sodium needs.
FAQ
Can I use chicken breast instead of thighs?▶
Yes. Chicken breast works fine. It may dry out slightly with long cooking, so shred it and stir into the cooking juices for a softer texture.
How can I make the barley softer faster?▶
Rinse the barley and cut the carrot smaller. Cook on low for the longer time or soak barley for 30 minutes before adding to the cooker to speed softening.
