Chicken And Barley Stew

Ingredients: 2 medium carrots, cut into 1-inch pieces 2 stalk(s) celery, sliced 1 medium onion, chopped 1/2 cup(s) barley 1/2 cup(s) dried navy beans 1 can(s) (14 1/2-ounce) low-sodium chicken broth 6 sprig(s) fresh thyme, plus leaves for serving Kosher salt Pepper

1 1/2 pound(s) (2 to 3) chicken legs, skin removed

In a 5 to 6-quart slow cooker, combine the carrots, celery, onion, barley, beans, broth, thyme, 2 cups water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Nestle the chicken legs into the vegetable mixture and cook, covered, until the chicken is cooked through and shreds easily and the barley and

beans are tender, 5 to 6 hours on low or 3 to 4 hours on high. Remove and discard the chicken bones and any large pieces of cartilage. Using a fork, break the chicken into large pieces. Spoon into bowls and top with additional pepper and thyme, if desired.