I’m talking about easy dump crockpot soups that make dinner a breeze, like this Crockpot Soup with Chicken—it’s the perfect mix of hearty, healthy, and delicious. And since my kiddos devour any kind of Chicken Soups Crockpot, I’m always experimenting with new chicken soup crockpot recipes to keep things fresh.
Plus, if you’re all about that slow cooker chicken soup life (because who isn’t?), then you’re going to love this hearty slow cooker chicken stew. It’s the kind of meal that makes your house smell amazing and fills everyone up without any fuss. Trust me, once you’ve got this chicken soup in slow cooker going, you’ll never look back.
So, grab your Crockpot, and let’s dive into this easy, dump-and-go recipe that’ll make dinner feel like a win!
What You Need
- 1 lb boneless, skinless chicken breasts (or thighs if you want something juicier)
- 1 cup barley (I use the whole grain kind because I’m trying to be healthy, but regular barley works too)
- 1 onion, chopped (don’t cry, just chop!)
- 3 carrots, peeled and sliced (my kids love carrots)
- 3 celery stalks, chopped (extra veggies never hurt anyone, right?)
- 3 cloves garlic, minced (because garlic makes everything better)
- 4 cups chicken broth (I usually go for low-sodium, but you do you)
- 1 tsp dried thyme (I swear by this)
- 1 tsp dried rosemary (same, I’m obsessed)
- 1 bay leaf (because fancy soup needs fancy stuff)
- Salt and pepper to taste
- Fresh parsley (optional, but it makes it look pretty)
Step-by-Step Instructions
Step 1: Chop Everything Up
Okay, so this is the part where you do some chopping. I know, I know. It’s not the most fun, but trust me, it’s worth it. Grab your onion, carrots, celery, and garlic, and chop ‘em up however you like. Don’t stress about making it perfect; no one’s judging. Just make sure you get everything into bite-sized pieces so it cooks up nicely.
Step 2: Throw It All in the Crockpot
Now for the fun part. Once your veggies are chopped, toss them into the crockpot. Then, grab your chicken breasts (or thighs) and plop them on top of the veggies. No need to chop them up yet—we’ll do that later. Add the barley, thyme, rosemary, bay leaf, and a pinch of salt and pepper.
Step 3: Add the Broth
Next up, pour in the chicken broth. Make sure the broth covers everything, because that’s what’s gonna help everything cook and become that delicious soup we’re all craving. If you want, you can even use homemade broth. I mean, I wish I had time for that, but who’s kidding who? Store-bought it is!
Step 4: Set It and Forget It
Pop the lid on the crockpot, set it to low for 6-7 hours (or high for 3-4 hours if you’re in a rush), and go about your day. Seriously, you don’t need to do anything else. I usually try to sneak in some laundry or a little quiet time while it cooks, but we all know how that goes…
Step 5: Shred the Chicken
Once your crockpot is done working its magic, pull out the chicken breasts (it should shred easily with a fork) and shred it. Don’t worry about being neat here—just give it a good shred and toss it back into the soup. Stir it all up, and you’ll see the soup come together beautifully.
Step 6: Taste and Adjust
Now comes the fun part—taste testing! Give it a little stir and see if it needs a bit more salt or pepper. You can also throw in a little more thyme or rosemary if you’re feeling extra. Oh, and don’t forget to fish out the bay leaf. We’re not eating that, folks.
Step 7: Serve It Up!
Ladle the soup into bowls and, if you’re feeling fancy, sprinkle with some fresh parsley on top. Your house is about to smell amazing—I swear, the aroma will make your kids come running!
FAQs for Crockpot Chicken and Barley Soup
Can I use frozen chicken for this recipe?
Yep! You can absolutely use frozen chicken in your Crockpot Chicken Soup. Just make sure to cook it on low for 6-7 hours, as frozen chicken takes a little longer to cook. You’ll still get the same delicious, tender chicken at the end.
What other veggies can I add to this soup?
Oh, the options are endless! You can add whatever veggies you’ve got hanging around in your fridge. Some great options are zucchini, potatoes, spinach, or even peas. The more veggies, the merrier! Just keep in mind that adding extra veggies might slightly change the cook time, so make sure they’re cooked through before serving.
Can I make this soup on the stovetop instead of the Crockpot?
Yes, you can! If you’re short on time and can’t wait for the slow cooker chicken soup magic, just toss everything into a large pot on the stove. Bring it to a boil, then lower the heat and let it simmer for about 30-40 minutes until the chicken is fully cooked and the barley is tender. Make sure to shred the chicken before serving!
Can I make this soup dairy-free?
Definitely! This soup is naturally dairy-free, so you don’t need to worry about anything. If you’d like a creamy version, feel free to add some coconut milk or a dairy-free cream substitute at the end of cooking.
What if I don’t have chicken broth?
You can use vegetable broth or even water in a pinch. I recommend adding extra seasonings if you’re using water since chicken broth really adds depth of flavor to the soup.
Recipe Card: Crockpot Chicken and Barley Soup
Crockpot Chicken and Barley Soup
Equipment
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 cup barley whole grain or regular
- 1 onion , chopped
- 3 carrots , peeled and sliced
- 3 celery stalks , chopped
- 3 cloves garlic , minced
- 4 cups chicken broth low-sodium
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt to taste
- Black Pepper to taste
- Fresh parsley optional, for garnish
Instructions
Prep the veggies:
- Chop the onion, carrots, celery, and garlic.
Add to Crockpot:
- Place all veggies in the Crockpot, followed by chicken breasts. Add barley, thyme, rosemary, bay leaf, salt, and pepper.
Pour in broth:
- Add the chicken broth to cover everything.
Set and Forget:
- Cook on low for 6-7 hours or high for 3-4 hours.
Shred the chicken:
- Once cooked, remove the chicken and shred it with two forks. Return the chicken to the soup and stir.
Taste and Adjust:
- Add more salt or pepper if needed, and remove the bay leaf.
Serve:
- Ladle into bowls, sprinkle with fresh parsley if desired, and enjoy!
Notes
- You can add other veggies like zucchini or peas if you’d like to customize.
- For a creamier soup, stir in some heavy cream or milk at the end.
- This soup is perfect for leftovers and can be stored in the fridge for up to 3-4 days or frozen for up to 3 months.
So there you have it, mama! This Crockpot Chicken and Barley Soup is seriously a lifesaver. It’s one of those easy chicken soups to make that you can throw together without even thinking twice, and trust me, your family will love it. Whether you’re making chicken soup in slow cooker or diving into more chicken based soups crock pot, there’s something about the way the flavors come together after hours of slow cooking. It’s like magic.
I’m all about easy dump crockpot soups, and this one is definitely a winner in our house. It’s a hearty slow cooker chicken stew that’s perfect for busy days when you need a hearty dinner recipe Crock Pot that practically cooks itself. Plus, with all the flexibility in the recipe, you can add whatever you’ve got on hand, and it still turns out delicious. If you’re in a hurry, you can even make it in the Instapot!
If you’re looking for more chicken soups to add to your rotation, give this one a try, along with other chicken crockpot classics. From slow cooker chicken soup to chicken soup crockpot recipes, you can never have too many chicken soups crockpot options. So, get that crockpot soup with chicken going and let it do all the work while you take a break. You’ve earned it, mama!
Now, go enjoy that bowl of soup chicken and let me know how it turns out. Happy cooking!
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