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Slow Cooker Barley Casserole

  • Cooking Time:

  • Servings:



1 T. olive oil
1 onion, chopped
3 cloves gar­lic, minced
1 c. uncooked pearl bar­ley
1/2 c. plain or sea­soned toma­to juice
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
1/4 tsp. salt
1/4 tsp. white pep­per
1 green or red bell pep­per, chopped
1 c. chopped mush­rooms
2–1/2 c. veg­etable broth
1/3 c. toast­ed pine nuts


  1. In small microwave-safe dish com­bine olive oil with onion and gar­lic. Microwave on High for 2 min­utes until onion is ten­der.
  2. Then com­bine all ingre­di­ents EXCEPT pine nuts in a 3 quart slow cook­er (do NOT use a larg­er slow cook­er).
  3. Cov­er. Cook on Low for 6–8 hours until bar­ley and veg­eta­bles are ten­der.
  4. Sprin­kle with nuts just before serv­ing.

NOTE: If you have a new­er slow cook­er, check the bar­ley at 4–1/2 hours to see if it’s done.

Hap­py Crock­ing!

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Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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