CROCK POT FRENCH-ISH CHICKEN & BARLEY

Crock Pot French-Ish Chicken & Barley image

Provided by @MakeItYours

Number Of Ingredients 10

1/2 lb bacon, diced
6 chicken thighs, bone in
1 cup pearl barley
2 cups chicken broth
1 cup leek, chopped
1 cup carrot, chopped
1/2 cup celery, chopped
2 tablespoons herbes de provence
1 cup water
salt and pepper

Steps:

In heavy skillet, on low heat, cook diced bacon slowly until very crisp. Drain & set aside. Reserve 1/2c drippings!
In a medium saucepan, bring 2c chicken broth & 1c barley to a boil. Reduce heat & simmer about 20 minutes until soft & liquid is absorbed. Set aside.
Season chicken thighs with salt & pepper. Fry in bacon fat, on medium low heat, skin side down, until very browned. Turn & cook 5 minutes longer. Set aside.
Saute chopped leeks, carrots & celery in drippings. Add Herbs de Provence.
Put sauteed vegetables into crock pot. Add cooked barley. Add 1c barley & stir. Place chicken on top.
Cook on high 1 hours until chicken is thoroughly cooked. Add reserved crispy bacon, stir, cook another 15 minutes.
Enjoy!