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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry onion, garlic, and carrots in olive oil over medium heat until softened.
Add butternut squash and cook for a few more minutes until slightly tender.
Transfer the mixture to the slow cooker.
Brown the chicken thighs in the same pan and transfer to the slow cooker.
Pour the wine into the hot pan and cook for 5 minutes until the alcohol has evaporated, then transfer to the slow cooker.
Add pearl barley, chicken stock, cinnamon, and chilli powder to the slow cooker and stir to combine.
Cover and cook on low for 8 hours until everything is tender and flavors are well combined.
Add the peas for the last 30 minutes of cooking time until they are heated through.
Serve and enjoy.
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For a richer flavor, you can substitute chicken thighs with chicken drumsticks.
If you prefer a thicker consistency, reduce the amount of chicken stock slightly.
Can I use chicken breasts instead of thighs?
Yes, but chicken breasts may become dry with long cooking times. Thighs are recommended for their tenderness.
Can I make this dish without a slow cooker?
Yes, you can cook it on the stovetop on low heat, but you may need to adjust the cooking time.
Is there a substitute for white wine?
You can use chicken broth or apple juice as a substitute for white wine.
Can I add other vegetables?
Yes, feel free to add vegetables like bell peppers or zucchini for more variety.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
