Slow-Cooker Dijon Chicken With Barley and Mushrooms

By Sarah DiGregorio

Updated June 6, 2022

Slow-Cooker Dijon Chicken With Barley and Mushrooms
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Total Time
3 hours 5 minutes
Rating
4(1,850)
Comments
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This glossy, risottolike dish is inspired by the French bistro classic of chicken in tarragon-mustard sauce. Here, those flavors are transformed into a whole-grain, one-pot weeknight meal: The barley, mushrooms and chicken cook together first, then just before eating, finish with a bag of frozen peas and a tangy mixture of crème fraîche (or sour cream) and Dijon. Make the dish vegetarian by omitting the chicken and using your favorite vegetable broth, but add about ½ cup more liquid, to substitute for the chicken juices.

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Ingredients

Yield:6 to 8 servings
  • 1½cups pearled barley
  • 1pound sliced cremini mushrooms
  • 1pound boneless, skinless chicken thighs
  • 4cups chicken broth
  • ¼cup lemon juice (from about 1 large lemon)
  • ¼cup dry white wine
  • 6garlic cloves, smashed and chopped
  • 4thyme sprigs, leaves picked (about 2 teaspoons), or 1 teaspoon of dried thyme
  • 2teaspoons coarse kosher salt
  • 1teaspoon onion powder
  • ½teaspoon red-pepper flakes
  • Black pepper
  • 1(10-ounce) bag frozen peas
  • ¼cup crème fraîche or sour cream
  • 2heaping tablespoons smooth Dijon mustard, plus more to taste
  • ⅓to ½ cup chopped fresh tarragon or dill, to taste
  • Grated Parmesan, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

323 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 9 grams dietary fiber; 6 grams sugars; 23 grams protein; 788 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a 6- to 8-quart slow cooker, combine the barley, mushrooms, chicken, chicken broth, lemon juice, white wine, garlic, thyme, salt, onion powder, red-pepper flakes and several generous grinds of black pepper. Stir to combine, then cook for 3 hours on high.

  2. Step 2

    At first it will seem like there is too much liquid, but the dish will thicken as it cools, and as you stir. Stir in the frozen peas and let them heat through, about 2 minutes.

  3. Step 3

    In a small bowl, stir together the crème fraîche and mustard, then fold it into the barley mixture. The chicken thighs should be falling apart; break them into coarse chunks with a spatula. Taste and add more mustard for a stronger flavor, if desired. Stir in the chopped tarragon and serve. Pass Parmesan at the table for topping.

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Ratings

4 out of 5
1,850 user ratings
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Comments

Bollij

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!

William Wroblicka

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.

Stuart H.

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!

Jen

I love this recipe. I cook for one so obviously have leftovers and only access to a microwave at work. Sometimes I just let it warm a bit to room temp instead of fully reheating, but I think it works great as leftovers. I will admit I get a little heavy handed with the herbs and the store doesn't sell the right quantity of mushrooms so I always add extra (I love them), but I don't find texture or liquid to be an issue. I did just realize I use chicken stock and not broth though. Literally thought the recipe called for stock until I was planning a grocery run today. I have made it multiple times. It works though and I usually have stock on hand, so I'll continue to use that!

Lisa T

Had such high hopes for this. But it’s bland and needed a lot of additional flavoring ingredients to bring it to my 3 rating.

A.S.

Followed the recipe as written but between the lemon, wine, Dijon, we found this to be a tad too acidic. We used dill bc the store was o it of tarragon and the acid plus the dill gave it almost a pickle flavor. I cook a lot from NyTimes and It was just “ok”. It needed less acid and something else for balance. It wasn’t a total failure but I wouldn’t rush to make it again.

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