April 29, 2015.
Recipe # 119.

                                                           Chicken and Barley Stew

1-2 Pounds Chicken Tenderloins; cut into small cubes.
5-6 Potatoes; peeled and cut into small cubes.
6-8 Large Carrots; cleaned and cut into small cubes.
1 Small Onion; chopped.
3/4 Cup Instant Barley.
3-4 Low Sodium Chicken Bouillon Cubes.
3 Boxes Reduced Sodium Chicken Broth.
Water if needed to make it the right consistency.

Put all of the ingredients except the Barley into the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Barley during the last 1-2 hours of cooking time.