Easy Chicken Leek and Barley Stew

Easy Chicken Leek and Barley Stew is a hearty and comforting dish. A classic one-pot casserole that takes only 10 minutes to prepare, then either pop it into your slow cooker or into the oven to cook.  

How to make Easy Chicken, Leek and Barley Stew

This one-pot recipe is really very simple to make. I make it in my slow cooker, but I have also made it in the oven with excellent results.

All quantities and full instructions are in the recipe card at the end of this page.

The ingredients

• leek
• carrots
• mushrooms
• pearl barley
• stock
• tomato puree
• oil
• parsley
• thyme

I don’t have any leeks, what else can I use?

Use onions instread of leeks, the taste will be slightly different but the stew will still be good.

I don’t have any tomato puree, what else can I use?

I use tomato puree to add depth and flavour to the stew. If you don’t have any then use tomato ketchup or a teaspoon of Dijon mustard. A generous spoonful of a tasty chutney is also a great way to add flavour to a stew.

What is Pearl Barley?

Pearl barley, is whole grain barley that has been processed to remove its outer hull and polished to remove some or all of the bran layer. You can also by pot barley which retains the outer layer. Either of these is suitable for this stew. Pot Barley is a little chewier.

Prepare the barley (oven method)

To cook this recipe in the oven you need to prepare the barley. cover with cold water then bring to the boil, drain and rinse. Cover with more water and boil for 20 mintues, then drain.

Prepare the barley (slow cooker method)

Rinse the barley in a sieve, no pre-cooking is required.

The chicken

Use chicken thighs, drumsticks or chicken quarters because these are robust and will stand longer cooking better.

TIP: For best value buy a whole chicken and cut it into pieces. Use the breast for another recipe and the leg meat for a long-cooked stew.

Brown the chicken

Heat a little oil in a large skillet or frying pan and brown the chicken pieces in order to caramelise the skin and release the natural sugars in the meat. When the chicken is brown, remove to a plate.

Saute the vegetables

Turn down the heat and add the sliced leek, saute for a couple of mintues then add the carrots and mushrooms. Cook for another minute then put in the casserole dish or slow cooker pan.

The stock

Use homemade chicken stock if you have it but you can use stock cubes, powder, stock pots or ready-made liquid stock. Mix the tomato puree into the stock so it is well distributed throughout the dish.

NOTE: You will need 600 ml of stock for the oven method and only 400 ml of stock for the slow cooker. This is because less liquid evaporates in a slow cooker than in a conventional oven.

To thicken the stock add chicken gravy granules or 2 teaspoons of cornflour (conrstarch) mixed with a little cold water.

Layer the ingredients

Place the vegetables in the base of the casserole dish or slow cooker pot. Add the barley and the stock then arrange the chicken pieces on top.

The barley absorbs the stock and takes on all the flavour of the ingredients. I’ts soft, filling and really delicious.

Serving Suggestion

Serve Chicken Leek and Barley Stew just as it is garnished with fresh chopped parsley. Or add a side dish of a green leafy vegetable such as cabbage.

More Hearty Casseroles from Farmersgirl Kitchen 

Cider, Sausage, and Apple Casserole is a really tasty one-pot casserole, the apples and cider lift the flavour and make this a family favourite.

Slow Cooker Buffalo Stout Beer Chilli doesn’t have to be made with buffalo meat, you can use beef instead. It’s a simple recipe that really hits the spot especially when you serve all the toppings.

More One-Pot Recipes

• Chicken Casserole with Cheesy Herb Dumplings – Fab Food 4 All
• Slow Cooker Beef and Chorizo Casserole – Something Sweet, Something Savoury
• Slightly Spicy Nice and Saucy Chicken and Pepper Casserole – A Glug of Oil

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