If there’s a soup that wraps you up in a big, cozy hug, it’s Crockpot Chicken and Barley Soup. Brimming with juicy shredded chicken, chewy pearl barley, and a garden’s worth of vegetables, this soup is an invitation to slow down and savor real comfort. Whether you crave a healthy meal after a busy day or want to impress guests with rustic flavors, this crockpot classic quietly works its magic—letting time and simple ingredients deepen and meld into pure, spoonful-after-spoonful joy.

Crockpot Chicken and Barley Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for Crockpot Chicken and Barley Soup is refreshingly simple, but each one has its own important role to play. The combination of protein-rich chicken, hearty barley, and colorful veg brings both balanced nutrition and honest, homey flavor. Here’s what you’ll need and why:

Chicken (1 1/2 pounds, boneless skinless breasts or thighs): Choose breasts for lean protein or thighs for extra richness—either becomes fall-apart tender in the slow cooker.
Pearl barley (3/4 cup, rinsed): This ancient grain turns wonderfully plump and chewy, adding satisfying heartiness and a mild nutty flavor.
Carrots (3, sliced): Their natural sweetness brightens every bite and brings beautiful color to the bowl.
Celery (2 stalks, chopped): Adds fresh aroma and a light crunch that holds up in the soup.
Onion (1 small, diced): The savory base that ties all the flavors together from the very start.
Garlic (3 cloves, minced): Just enough pungency for a boost of warmth and depth.
Low-sodium chicken broth (6 cups): Ensures all the ingredients simmer in a seasoned, savory bath without becoming overly salty.
Dried thyme (1 teaspoon): Lends classic, woodsy flavor—perfect with poultry and barley.
Dried rosemary (1/2 teaspoon): Earthy and aromatic, this herb pairs beautifully with the thyme.
Bay leaf (1): A must-have that infuses the broth with subtle herbal undertones.
Salt and black pepper (to taste): Essential for bringing every flavor to life—adjust as needed toward the end.
Olive oil (1 tablespoon): Adds a touch of silkiness and brings the aromatics together.
Fresh parsley, chopped (for garnish): Finishes the soup with a burst of color and freshness right before serving.

How to Make Crockpot Chicken and Barley Soup

Step 1: Layer Everything in the Crockpot

Begin by gathering all of your fresh, prepped ingredients. Add the chicken, rinsed barley, carrots, celery, diced onion, minced garlic, thyme, rosemary, bay leaf, and a generous pinch of salt and black pepper straight into your crockpot. Pour in the chicken broth and drizzle the olive oil over everything. Give it a quick, gentle stir to combine the ingredients—no need to fuss, since the slow cooker will handle the heavy lifting!

Step 2: Let the Crockpot Work Its Magic

Cover the crockpot and set it for low (6–7 hours) or high (3–4 hours), depending on your schedule. As the hours tick by, the aroma of Crockpot Chicken and Barley Soup fills your kitchen, promising a bowl of something special. By the end, the chicken should be cooked through and fork-tender, while the barley will have plumped up, absorbing all that savory flavor.

Step 3: Shred and Return the Chicken

Once the chicken is cooked, use tongs to carefully lift it out to a plate. Shred it into bite-sized pieces with two forks—feel free to take a taste! Return the shredded chicken to the crockpot, discard the bay leaf, and give everything a hearty stir. Check for seasoning and adjust the salt or pepper as desired.

Step 4: Finishing Touches

Before serving, sprinkle the soup generously with chopped fresh parsley. This touch of green not only looks inviting, but it also adds a subtle, fresh flavor that brightens the hearty soup. Your comforting Crockpot Chicken and Barley Soup is now ready to serve piping hot!

How to Serve Crockpot Chicken and Barley Soup

Garnishes

A big spoonful of chopped fresh parsley is classic, but you can make each bowl of Crockpot Chicken and Barley Soup your own. Add a squeeze of lemon for brightness, a little grated Parmesan for a savory twist, or a drizzle of good olive oil for shine and richness. Freshly cracked black pepper is always a great finishing touch too.

Side Dishes

This soup is deliciously satisfying all on its own, but it also pairs wonderfully with a hunk of crusty bread, a soft dinner roll, or a simple mixed greens salad. For heartier appetites, serve alongside a grilled cheese sandwich or some roasted root veggies. With Crockpot Chicken and Barley Soup as the star, anything on the side just feels like a bonus.

Creative Ways to Present

Ladle Crockpot Chicken and Barley Soup into wide, shallow bowls for a rustic farmhouse feel, or serve it in stoneware mugs for cozy nights by the fire. For dinner parties, top each portion with a swirl of crème fraîche and microgreens for elevated style. You can even use small bread boules as edible bowls for a fun, interactive meal.

Make Ahead and Storage

Storing Leftovers

Crockpot Chicken and Barley Soup keeps beautifully for up to 4 days in the fridge. Store the cooled soup in an airtight container—barley tends to absorb more broth as it sits, so expect the texture to thicken up. If needed, add a splash of extra broth or water right before reheating to loosen it back up to your preferred consistency.

Freezing

To freeze, let the soup cool completely, then transfer into individual or family-sized freezer-safe containers, leaving a bit of room at the top for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating. Bear in mind that barley will continue soaking up liquid, so check the texture and add broth if you want a soupier result after thawing.

Reheating

To reheat, warm gently in a saucepan over medium-low heat until simmering, stirring occasionally. You can also use the microwave in 1-minute intervals, stirring between each burst. Add extra broth or water as needed, and don’t forget to freshen things up with another sprinkle of parsley just before serving.

FAQs

Can I use rotisserie chicken or leftover cooked chicken?

Absolutely! Just add shredded cooked chicken during the last 30 minutes of cooking so it can warm through and soak up some of the flavors without drying out. This shortcut is perfect for busy nights and still delivers all the comfort of homemade Crockpot Chicken and Barley Soup.

Is there a gluten-free substitute for barley?

Yes—try using brown rice or gluten-free wild rice blend instead of barley. The cooking time may vary slightly, and the texture will change, but your soup will still be hearty and satisfying.

Can I add extra vegetables?

Definitely! Feel free to toss in some chopped spinach, kale, zucchini, or even corn during the last hour of cooking. Bonus greens like spinach or kale wilt beautifully and add even more color and nutrition to Crockpot Chicken and Barley Soup.

How can I make the soup even richer in flavor?

Give the chicken and vegetables a quick sear in a skillet with olive oil before adding them to the crockpot. This browning step deepens the flavors and brings out a savory, caramelized note that really shines through in the finished soup.

Does this soup work well for meal prep?

Crockpot Chicken and Barley Soup is a superstar for meal prep! Make a batch on Sunday and enjoy hearty, nourishing lunches or dinners all week long. The flavors only get better after a day or two in the fridge.

Final Thoughts

If you’re ready for a bowlful of nostalgic comfort that’s as simple to make as it is satisfying, give Crockpot Chicken and Barley Soup a try. It’s a true go-to dish for busy weeknights, family dinners, or any time you crave something wholesome and warming. Just let your crockpot work its slow-cooked magic—and savor every spoonful!

Crockpot Chicken and Barley Soup Recipe

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4.7 from 18 reviews

Author: admin
Total Time: 6 hours 10 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Warm up with a hearty and healthy Crockpot Chicken and Barley Soup. This comforting soup is packed with tender chicken, wholesome barley, and flavorful vegetables in a savory broth. Perfect for a cozy night in!

Ingredients

Scale

Chicken and Barley Soup:

1 1/2 pounds boneless, skinless chicken breasts or thighs
3/4 cup pearl barley (rinsed)
3 carrots (sliced)
2 celery stalks (chopped)
1 small onion (diced)
3 garlic cloves (minced)
6 cups low-sodium chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
Salt and black pepper to taste
1 tablespoon olive oil
Chopped fresh parsley (for garnish)

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Instructions

Add Ingredients to Crockpot: Combine chicken, barley, carrots, celery, onion, garlic, chicken broth, thyme, rosemary, bay leaf, salt, and pepper in the crockpot. Drizzle with olive oil and stir.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is cooked and barley is tender.
Shred Chicken: Remove chicken, shred, and return to the crockpot. Discard bay leaf, stir well, adjust seasoning, and serve hot, garnished with parsley.