Slow-Cooker Dijon Chicken with Barley and Mushrooms

cooking.nytimes.com

arodenha

1½ cups pearled barley

1 pound sliced cremini mushrooms

1 pound boneless, skinless chicken thighs

4 cups chicken broth

¼ cup lemon juice (from about 1 large lemon)

¼ cup dry white wine

6 garlic cloves, smashed and chopped

4 thyme sprigs, leaves picked (about 2 teaspoons), or 1 teaspoon of dried thyme

2 teaspoons coarse kosher salt

1 teaspoon onion powder

½ teaspoon red-pepper flakes

Black pepper

1 (10-ounce) bag frozen peas

¼ cup crème fraîche or sour cream

2 heaping tablespoons smooth Dijon mustard, plus more to taste

⅓ to ½ cup chopped fresh tarragon or dill, to taste

Grated Parmesan, for serving

Directions at cooking.nytimes.com

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