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Crockpot Chicken Barley Soup

This comforting Crockpot Chicken Barley Soup is made by slow-cooking tender chicken thighs, nutty pearl barley, and vibrant vegetables in savory broth. The dish develops a hearty, slightly chewy texture with a rich, warm broth that’s perfect for cozy evenings. It’s a simple, unpretentious meal that feels like a warm hug after a busy day.
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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
  

  • 4 pieces bone-in, skinless chicken thighs for flavor and juiciness
  • 1 cup pearl barley rinsed
  • 3 large carrots diced
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 2 teaspoons dried thyme
  • 8 cups chicken broth low-sodium preferred
  • 2 cups greens kale or spinach, chopped, optional
  • to taste Salt and pepper

Equipment

  • Skillet
  • Crockpot
  • Knife and cutting board
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Slice the chicken thighs in half if large, then season lightly with salt and pepper. Heat a skillet over medium-high heat and sear each side for 3-4 minutes until golden brown and fragrant, then set aside.
  2. In the same skillet, add a splash of oil and sauté the diced onion and carrots for about 5 minutes until they start to soften and turn slightly golden, smelling sweet and earthy.
  3. Add the minced garlic and dried thyme to the vegetables, cooking for another minute until fragrant.
  4. Layer the seared chicken thighs into the bottom of the crockpot, then add the sautéed vegetables on top. Rinse the pearl barley and sprinkle it over the ingredients.
  5. Pour the chicken broth over everything, ensuring the ingredients are mostly submerged. Tuck the bay leaves into the liquid, and cover the crockpot with its lid.
  6. Set the slow cooker on low and cook for 6 to 8 hours, until the barley is tender and the chicken falls apart easily.
  7. Once cooking is complete, remove the chicken thighs, shred the meat with two forks, and return it to the soup. Taste and season with salt and pepper as needed.
  8. If using greens, stir them into the hot soup and let sit uncovered for 10 minutes until wilted and vibrant. Remove the bay leaves before serving.
  9. Ladle the hearty, fragrant soup into bowls. The barley should be chewy, and the chicken tender, with a rich broth and colorful vegetables ready to enjoy.

Notes

For an even richer flavor, let the soup sit for a few minutes after cooking to meld the flavors. You can also add a squeeze of lemon or fresh herbs for a bright finish.