Go Back

Crockpot Chicken Barley Soup

This hearty crockpot chicken barley soup is built through slow simmering, developing rich flavors and a comforting, slightly thickened broth. Main ingredients include tender chicken thighs, earthy pearl barley, and sweet carrots, all melding into a cozy, rustic dish with a tender chicken texture and chewy barley bite. The final appearance is a fragrant, nourishing bowl with vibrant vegetable pieces and a hearty, rustic look.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs cut into 2-inch pieces
  • 1 cup pearl barley rinsed
  • 3 large carrots chopped small or into rounds
  • 1 large onion diced
  • 2 stalks celery diced
  • 2 teaspoons dried thyme
  • 2 bay leaves bay leaves
  • 6 cups chicken broth low sodium preferred
  • to taste salt and pepper
  • 1 tablespoon olive oil optional for searing
  • 1 tablespoon lemon juice or vinegar optional, at the end

Equipment

  • Slow Cooker
  • Knife
  • Cutting board
  • Ladle
  • Measuring cup

Method
 

  1. Start by chopping the onion, carrots, and celery into small, uniform pieces. This helps everything cook evenly and makes the soup look appealing.
  2. If you like, briefly sear the chicken pieces in a tablespoon of olive oil until lightly golden, about 3-4 minutes per side. This adds a smoky depth to the flavor, but you can skip this step for a hands-off approach.
  3. Place the chicken, chopped vegetables, rinsed pearl barley, thyme, bay leaves, and broth into the slow cooker. Stir gently to combine all ingredients evenly.
  4. Cover the slow cooker with its lid and cook on low for 6 to 8 hours, until the chicken is tender and easily shredded, and the barley is chewy and plump.
  5. About halfway through, check the soup. If it looks too thick, add a splash more broth or water. Stir gently to ensure even cooking and flavor distribution.
  6. Once cooked, taste the broth and season with salt and pepper as needed. Remove the bay leaves and discard.
  7. If desired, stir in a splash of lemon juice or vinegar to brighten the flavors just before serving.
  8. Ladle the hot soup into bowls, making sure to include some tender chicken, vegetables, and chewy barley in each serving. Garnish with fresh herbs if desired.
  9. Enjoy the warm, comforting aroma and hearty textures of this rustic chicken barley soup, perfect for cozy weeknights.

Notes

For added flavor, consider searing the chicken beforehand. Pearl barley adds a chewy texture—if unavailable, farro or rice work as alternatives. Adjust seasoning at the end to suit your taste, and add a splash of acid for brightness.