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Slow-Cooker Dijon Chicken With Barley and Mushrooms

Slow-Cooker Dijon Chicken with Barley and Mushrooms is a comforting, one-pot meal that brings the bold flavors of French cuisine to your kitchen. Inspired by chicken in tarragon-mustard sauce, it combines tender chicken thighs, earthy mushrooms, and nutty barley for a rich, satisfying dish.
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Prep Time 20 minutes
Cook Time 2 hours 40 minutes
Total Time 3 hours
Servings: 6 People
Course: crockpot recipes
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 pound boneless skinless chicken thighs
  • 1½ cups pearled barley
  • 4 cups chicken broth
  • 1 10-ounce bag frozen peas
  • 1 pound cremini mushrooms sliced
  • ¼ cup dry white wine
  • ¼ cup lemon juice from approximately one large lemon
  • 6 garlic cloves smashed and chopped
  • 4 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon onion powder
  • ½ teaspoon red-pepper flakes
  • Freshly ground black pepper to taste
  • ¼ cup crème fraîche or sour cream
  • 2 heaping tablespoons smooth Dijon mustard plus more for adjusting flavor
  • ⅓ to ½ cup fresh tarragon or dill finely chopped
  • Grated Parmesan for garnish

Method
 

  1. Combine Ingredients in Slow Cooker
  2. In a 6 to 8-quart slow cooker, add the barley, sliced mushrooms, chicken thighs, chicken broth, white wine, and lemon juice. Incorporate the smashed garlic, thyme leaves, salt, onion powder, red-pepper flakes, and a few grinds of black pepper. Stir to combine, ensuring the ingredients are well-distributed. Cover and cook on high for 3 hours.
  3. Stir and Add Frozen Peas
  4. Upon completion of the cooking time, you may notice an abundance of liquid. Do not be concerned, as the mixture will thicken as it cools and is stirred. Once the liquid reduces, add the frozen peas, stirring them through and allowing them to heat for approximately 2 minutes.
  5. Finish the Dish and Serve
  6. In a small bowl, blend the crème fraîche (or sour cream) with Dijon mustard. Gently fold this creamy mixture into the cooked barley and chicken. As the chicken thighs should be tender and nearly falling apart, break them into large chunks using a spatula. Adjust the mustard to taste, adding more for a sharper flavor if desired. Incorporate the chopped tarragon or dill, stir well, and serve. Pass grated Parmesan around for topping.