Crockpot Chicken and Barley Soup
This Crockpot Chicken and Barley Soup is the perfect hearty, healthy, and easy meal for busy families. Packed with tender chicken, wholesome barley, and fresh veggies, it’s a warm, comforting dish that cooks itself while you get other things done. The best part? It’s kid-approved and makes great leftovers for the next day!
Servings 6
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.