This is another great healthy crock pot meal.  The first time I made this I made the mistake of getting more chicken than the recipe called for and I think my potatoes were “XL” so all the ingredients did not fit in my little crock pot.  Mid-cooking I had to transfer everything to my large oval crock pot.  I’d recommend using a bigger crock pot if you have one otherwise stick to small chicken breasts and maybe medium sized potatoes.  Regardless of the little mishap the stew was AMAZING!!!



48 oz. low sodium veggie broth–you can use more if you like a thinner stew

4 garlic cloves, minced

2 tsp. Italian seasoning

1/2 tsp. marjoram

1 ½ tsp. kosher salt

1/2 tsp. pepper

2 bay leaves

2 small chicken breasts (about 12 oz.)—this is where I went wrong the first time!!

3/4 C. regular barley (not quick cooking)

1 onion, chopped

4 C. chopped kale

1 large sweet potato, peeled & cut into 1/2″ cubes

1 large regular potato, peeled & cut into 1/2″ cubes

3 carrots, peeled and sliced.



  1. Add chicken broth, garlic, Italian seasoning, salt, pepper, and bay leaves into the crock pot then stir to combine.  Layer in chicken, barley, onions, kale, potatoes, and carrots.  DO NOT STIR.  Press veggies down to cover with chicken broth then cook on low for 5-6 hours or until barley is tender.
  2. Remove bay leaves and discard.  Remove chicken breasts, shred, then return to the soup and stir to combine.

Serves 8


21 Day Fix:  2 Green, 1 Red, 1 ½ Yellow


Adapted from Clean Eating Mag