Slow cooker spiced apples with barley

Is this barley or pearl barley?

I agree, far too much liquid. It was watery and tasteless. I cooked it for longer with the lid off until the water evaporated but the barley and apples lost their texture.

Delicious! with a few changes: I cooked in a Le Creuset pot. Added salt to barley, a very small amount of butter. Covered and cooked till barley was done and apple very tender. When serving, top with yogurt and small amount of maple syrup or honey. Sooo good!

This was very very watery and fairly tasteless, I used Cox’s apples. Was improved by adding some honey.