Go Back

Crockpot Chicken Barley Soup

This comforting crockpot chicken barley soup is made with tender chicken thighs, hearty barley, and an array of vegetables simmered slowly to develop rich flavors. The final dish boasts a thick, chunky texture with tender meat and chewy barley, perfect for cozy, chilly days. It’s a simple, nourishing meal that comes together effortlessly in the slow cooker, offering a warm, homey presentation.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs, skinless and bone-in trim excess fat if desired
  • 1 cup pearled barley rinse under cold water before adding
  • 3 large carrots peeled and chopped into chunks
  • 1 large yellow onion peeled and diced
  • 3 cloves garlic minced
  • 6 cups chicken broth low-sodium preferred
  • 2 teaspoons fresh thyme or 1 teaspoon dried thyme optional
  • 2 bay leaves bay leaves remove before serving
  • Salt and pepper to taste adjust at end of cooking

Equipment

  • Crockpot
  • Sharp Knife
  • Cutting Board
  • Ladle
  • Tongs or forks

Method
 

  1. Start by trimming the chicken thighs and chopping the carrots into large chunks. Peel and dice the onion, then mince the garlic. Prepare all your ingredients so they're ready to go.
  2. Place the chicken thighs in the bottom of the crockpot, seasoning lightly with salt and pepper if desired. Layer the chopped carrots and diced onion over the chicken.
  3. Rinse the pearl barley under cold water until the water runs clear, then sprinkle it over the vegetables and chicken. Add the minced garlic for extra aroma.
  4. Pour the chicken broth over all the ingredients, ensuring everything is just covered. Toss in the thyme and bay leaves for added flavor.
  5. Set your crockpot to low and cook for 6 to 8 hours, until the chicken is fall-apart tender and the barley is chewy. The house will fill with a savory aroma as it simmers.
  6. Once cooking is complete, carefully remove the chicken thighs and shred the meat with two forks. Discard the bay leaves.
  7. Return the shredded chicken to the crockpot, stirring gently to combine. Taste the soup and add salt and pepper as needed.
  8. Let the soup rest for about 10 minutes to allow flavors to meld and the broth to thicken slightly. Then, ladle into bowls and serve hot, garnished with fresh herbs if desired.

Notes

For added richness, stir in a splash of cream or a squeeze of lemon just before serving. This soup keeps well in the fridge for up to 3 days and freezes beautifully for longer storage.