Slow-Cooker Marry Me Chicken with Barley: Delicious & Easy Recipe

Discover a mouthwatering slow-cooker recipe for Marry Me Chicken with hearty barley. Easy steps for a delicious meal!

Slow-Cooker Marry Me Chicken with Barley

Juicy cherry tomatoes and sautéed zucchini swim in a rich and creamy sauce infused with the sweetness of sun-dried tomatoes. Barley soaks the flavorful goodness, making this dish a satisfying, one-pot wonder. Chicken breasts cook tender, while barley adds texture and creaminess.

This easy slow-cooker recipe is a complete meal with protein, veggies, and whole grains. As you slice through the chicken—its juices mingling with the creamy barley—you’ll understand why this dish is called “Marry Me Chicken.” It’s a proposal of flavours, a commitment to comfort, and a promise of satisfaction.

Ingredients:

• 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 of sliced fresh zucchini and yellow squash (about 2 1/2 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
• 1/2 cup half-and-half
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh flat-leaf parsley leaves

Instructions for Slow-Cooker Marry Me Chicken with Barley

Step 1: Prep the Chicken

Place the boneless, skinless chicken breasts in a single layer at the bottom of your 6-quart slow cooker. Drizzle the chicken with a generous amount of extra-virgin olive oil. Season it evenly with dried oregano, salt, and freshly ground black pepper.

Step 2: Build Your Flavor Layers

• Sprinkle the pearl barley over the seasoned chicken breasts. This will help prevent the chicken from sticking to the bottom of the slow cooker.
• Arrange the sliced zucchini, yellow squash, and cherry tomatoes on the barley. Scatter the chopped sun-dried tomatoes and frozen onions over the vegetables, adding vibrant pops of flavour and texture.
• Pour in the reduced-sodium chicken broth and dry white wine. These liquids will create a flavorful base for the dish as it cooks.
• Stir in the garlic paste, releasing its aromatic goodness throughout the slow cooker.

Step 3: Cook

Secure the lid on your slow cooker and set it to cook on High for 3 hours or Low for 6 hours. The vegetables and barley should become tender, and the chicken should reach an internal temperature of 165°F (74°C) for safe consumption.

Step 4: Creamy Finish

Once the cooking time is complete, turn off the slow cooker. Carefully stir in the half-and-half until it’s fully incorporated, creating a rich and creamy sauce. Let the mixture stand for 2 minutes, allowing the flavours to meld.

Step 5: Plate Up

• Transfer the cooked chicken breasts to a cutting board and shred or slice them into thin pieces, about 1/4-inch thick.
• Scoop the creamy barley mixture with vegetables onto plates. Arrange the sliced chicken over the top.
• Sprinkle with freshly grated Parmesan cheese and chopped fresh flat-leaf parsley leaves for elegance and freshness.

Tips for successful slow cooker cooking

Here are some tips for successful slow cooker cooking:

• Don’t look again and again! Resist the urge to lift the lid throughout the cooking process. Heat escapes each time you open it, extending the cooking time and potentially drying out your food.
• Fill it right: Aim for the pot to be ½ to ¾ full. Too little food won’t cook evenly; too much might overflow during bubbling.
• Brown it first: Browning meat in a skillet before adding it to the slow cooker adds depth of flavour, but it’s not essential for every recipe.
• Liquids are your friend: Slow cookers rely on moisture to prevent burning and cook food evenly. Use broth, stock, water, or canned tomatoes to create a flavorful base.
• Start with room-temperature ingredients: Cold ingredients take longer to cook and can disrupt the cooking temperature. Take meat and dairy out of the fridge for 30 minutes before adding them.
• Think about the cooking time: Cuts of meat with more connective tissue, like roasts, do well with longer cooking times on low. Leaner meats like chicken breasts can dry on low settings, so opt for high heat for shorter cook times.
• Thicken it up: If your slow cooker meal ends up soupy, you can thicken it with a cornstarch slurry (cornstarch mixed with water) or mashed potatoes in the last 30 minutes of cooking.
• Shred or chop cooked meat in the slow cooker: This is easier and less messy than transferring it to a cutting board.