Even in the Spring and Summer I love soup and a slow cooker is the way to go to keep the kitchen cooled down ;-)
Heat oil in a skillet and cook chicken and onion over medium heat until meat is no longer pink and drain.
Transfer to a slow cooker. Stir in the jicama, celery, lentils, barley, broth, salt and pepper. Cover and cook on low for 6 hours. Add the diced tomatoes and cook 2 hours longer.
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