Slow-Cooker Dijon Chicken With Barley and Mushrooms

I made this last night in my instant pot. Followed the directions but cooked it under pressure for an hour and let it come to room pressure for about 30 minutes. The chicken was fall apart good and the barley was cooked nicely. We had it with a watercress salad. I think I’ll turn the leftovers into a weeknight bake with egg noodles and Parmesan breadcrumb topping!

I haven't actually tried any alternative cooking method, but I believe you could use a Dutch oven instead of a slow cooker: Just combine all the ingredients as specified in step 1 of the recipe in the Dutch oven, bring to a boil on top of the stove, then reduce the heat to low, cover the pot, and simmer gently until the barley is tender, which should take about an hour.

I made this last night. It was really tasty, and the family loved it. I like garlic, so added an entire head instead of 6 cloves! Step 2 was correct; it seemed like there was too much liquid, but it thickened as it cooled. It has a nice (but not overwhelming) kick because of the red-pepper flakes. I will definitely make this again!

Barley has gluten. You could try Arborio or brown rice instead?

https://blog.williams-sonoma.com/slow-cooker-vs-dutch-oven-a-conversion-guide/ I use this as a general guide...

Would this also work if you wanted to do it on low (prepping before work in the mornings)? If so, 6 hours? 8?

Sarah, Always looking for Slow Cooker recipes. Having cooked whole chickens in a crockpot many times that have always been successful this one looks very nice. Looking forward to the barley ingredient. I will only make one change. I’ll use bone in, skin on chicken thighs. I’ll trim the skin and fat. For two reasons, the cost and the flavor from the the skin, bone and fat. Everything else is a go. Thanks

I made this with 3 minor changes, added the lemon's zest. Used bone-in skin-on thighs for extra flavor & I cooked it in the Instapot for 25 minutes pressure & 10 minutes natural release. Removed chicken thighs & pulled skin & bones out gave it a quick dice & added back in. Topped with cultured sour cream & had one of the easiest - and tastiest weeknight suppers of my life. Any GF grain, rice or quinoa could be subbed, I'd suggest brown to mimic barley's chewy texture. YUM!

Any tips for cooking without a slow cooker?

Lovely, minus the peas…always minus the peas.

Strong flavors appealed to me. I will make it again. A few comments: 1. Why onion *powder*? I quartered some red pearl onions instead of the powder--cooked down well. 2. 10 oz. of frozen peas is way too much. Maybe 5... 3. The thyme is no longer noticeable if you add the tarragon. I wouldn't bother. Big fan of thyme, but tarragon is the right match here. 4. Salt addition probably unnecessary. Not all kosher salts equal--specify by weight. 5. Did not have too much liquid--needed to add!

Use any herbs YOU like. I think basil also goes really well with the flavors of dijon but thyme, cilantro, oregano and even dill could work well here. Every recipe should be looked at as a starting point. Every persons tastes differ. Always make food the way that YOU like it. Enjoy the process and the food will sing. Happy cooking!

What starch could be used to make this gluten free?

My husband only likes white meat so I always sub breast meat when a recipe calls for thighs. Given the long cooking time, for this recipe, I'll use bone-in, skin-on breasts since both help retain moisture (and add flavor). Before serving, I'll debone the breasts, remove the skin, and shred the meat. I made something very similar to this recipe yesterday and it was delicious, not dry at all.

I cook to have leftovers - this dish is great fresh - but NOT good leftover.