Crockpot chicken barley soup is loaded with tender shredded chicken, chewy pearl barley, carrots, celery, onion, and garlic in a savory thyme-seasoned broth. The barley adds a little more body and keeps this soup firmly in dinner territory.
Why This Chicken Barley Soup Belongs in the Slow Cooker
- A full dinner in a bowl: Chicken, barley, and vegetables give the soup enough substance to stand on its own as the main meal rather than feeling like a starter.
- Works well on busy afternoons: Add everything to the slow cooker earlier in the day and let it cook while you do other things. By dinnertime, the only real finishing work is shredding the chicken and stirring in the parsley.
- No stovetop step: The chicken, vegetables, barley, broth, and seasonings all go directly into the slow cooker, so there’s no browning or sautéing first.
I love slow cooker meals like this barley soup and my Crockpot Chicken Stew on busy days because dinner can cook while I take care of everything else. There’s something especially nice about coming home to a cozy dinner that’s already waiting.
Like my Lemon Orzo Soup, this chicken barley soup is a complete meal with protein, starch, and vegetables all in one bowl.
Ingredients and Substitutions
- Boneless, skinless chicken breasts – You can use boneless, skinless chicken thighs instead. You can also use bone-in, skin-on chicken breasts or thighs, but the cooking time will be longer, and there’s more work removing the bones and skin after cooking.
- Carrots – no substitutions.
- Celery – no substitutions.
- Yellow onion – White onion can be used instead.
- Garlic – Fresh garlic is best, but you can substitute jarred garlic or 1 teaspoon garlic powder.
- Low-sodium chicken broth – Chicken stock or vegetable broth can be used instead.
- Pearl barley – Make sure it’s not the quick-cook kind.
- Salt and pepper – no substitutions.
- Dried thyme – Fresh thyme can be used instead; double the amount to 2 teaspoons.
- Fresh parsley – no substitutions.
Mandy’s Top Tip
Adjust the broth based on how thick you like your soup. I prefer a thicker soup, so I use 6 cups of broth; for a thinner soup, start with 8 cups. The soup thickens as it sits, so leftovers may need a little extra liquid when reheating to bring them back to your preferred consistency.ip
Tips for Success
Use regular pearl barley – Skip quick-cook barley for this recipe. Regular pearl barley is designed for the longer slow cooker timing used here.
Keep the vegetables fairly even in size – Slice the carrots and chop the celery and onion into similar-sized pieces so they cook at a similar rate.
Shred the chicken before returning it to the soup – Remove the cooked chicken, shred it, then stir it back into the slow cooker so the chicken is evenly distributed throughout the soup.
Add the parsley at the end – Stir in the fresh parsley after the chicken goes back into the soup so its flavor stays fresh instead of cooking for several hours.
How to Make Chicken Barley Soup in the Slow Cooker
Add the chicken, vegetables, barley, broth, and seasonings to the slow cooker and cook until the chicken is tender and the barley is cooked through. Remove the chicken, shred it, then return it to the slow cooker and stir in the fresh parsley before serving.
Add everything to the crockpot.
Shred the chicken.
Cover and cook.
Mix in shredded chicken.
Frequently Asked Questions
No. Add the uncooked pearl barley directly to the slow cooker with the chicken, vegetables, broth, and seasonings. Be sure to use regular pearl barley rather than quick-cook barley.
For safe slow cooker cooking, thaw the chicken completely before adding it to the crockpot. Frozen chicken can spend too long at an unsafe temperature while the slow cooker gradually heats.
Want to be the first to know when more easy crockpot dinners are published? Sign-up for our email list below!
More Cozy Slow Cooker Chicken Dinners
Here are more slow cooker recipes that are practical for busy days and easy dinners.
- Crockpot Chicken Enchilada Casserole
- White Chicken Chili in the Slow Cooker
- Crockpot Chicken Fajitas
Did you try this slow cooker soup with barley and chicken? Let me know how it turned out by leaving a comment and ⭐ rating below!
Chicken Barley Soup Recipe
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 large carrots sliced into rounds
- 2 stalks celery chopped
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 6-8 cups low-sodium chicken broth
- 3/4 cup pearl barley not the quick-cook kind
- 1 1/2 teaspoons sea salt
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 3 tablespoons fresh parsley minced
Instructions
- Add the chicken breasts, carrots, celery, onion, garlic, chicken broth, pearl barley, salt, thyme, and black pepper to the slow cooker. Stir well to combine.
- Cover and cook on LOW for 4-6 hours, HIGH for 2-3 hours, or until the chicken reaches 165°F.
- Remove the chicken breasts from the slow cooker and shred them.
- Return the shredded chicken to the slow cooker and stir it into the soup.
- Stir in the minced fresh parsley, then serve.
Notes
- Slow cookers can vary in how quickly they cook, so use the listed time as a guide and check the chicken for doneness. The chicken is ready when it reaches an internal temperature of 165°F.
- Refrigerate: Store leftover chicken barley soup in an airtight container in the refrigerator for 3 to 4 days.
- Freeze: Freeze the soup in an airtight freezer-safe container for up to 3 months. Keep in mind that the barley may soften further after freezing and thawing.
- Reheat: Reheat on the stovetop over medium-low heat or in the microwave until heated through. Add a little extra broth or water as needed to loosen the soup and bring it back to your preferred consistency.
Nutriton
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.