BBQ chicken stew BBQ chicken stew Israeli Kitchen It's a great time of year for stew. (Photo: Sarah F. Berkowitz)

BBQ chicken stew

The fabulous aroma of this tasty chicken stew will bring everyone home for dinner.

  • Yield: Serves 6
  • Prep time: 20 minutes
  • Cook time: 4 hours

Simple and delicious – that about sums up this easy-to-pull-together, rich, savory and veggie-packed stew. Using pre-seasoned BBQ chicken cutlets creates a tasty base, and the trio of celery, carrots and onions adds sweetness and the traditional tastes of comforting chicken soup. The barley adds bulk, and makes this stew a meal in one.


  • BBQ-flavored boneless dark chicken chunks
  • 4 carrots, sliced
  • 1 large onion, sliced
  • 4 stalks celery, sliced
  • 1 garlic clove, minced
  • 1/2 cup pearled barley
  • 1-2 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika


Spray crockpot with cooking spray, or use a crockpot liner.

Place chicken into pot, and use poultry shears to cut into cubes.

Add celery, carrot, onion and garlic. Add barley and seasoning.

Cover ingredients with water.

Cook on high for 3-4 hours, or on low for 5-6 hours.

*Note: My good-food-lovin’ brother taught me a nifty trick when cooking – don’t peel those carrots! Just scrub as you would a sweet potato, and there’s no need to peel. Saves a lot of time (and carrot) especially with those skinny ones that make you wonder if there’ll be anything left after you peel.

Related Topics: Meat and Poultry, Soups

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen