Slow Cooker Chicken Barley Stew

What I had:

• 1.5 lbs boneless skinless breasts, chopped into 1/2 inch cubes
• 1 large white onion, thinly sliced
• 1 bag crinkle cut frozen carrots
• 3 stalks celery, cut into bite sized pieces
• 2 cups chicken broth (I used 3 bullion cubes in 2 cups boiling water)
• 3 cups water
• 3.4 cup Goya Barley
• 1 cup crushed tomatoes
• 3 cups water

What I did:

• Layered onions on the bottom of slow cooker, added the carrots and celery on top
• Added the chicken pieces on top of the vegetables
• Poured in the broth and water
• Added some coarse ground black pepper
• Cooked on low for 8 hours

We haven't eaten it yet, but it smells great. From the small taste I did, I'll probably add a little salt and paprika to my bowl. Serve it with some fresh baked rolls on a rainy evening.