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Slow Cooker Chunky Chicken Barley Stew

This Slow Cooker Chunky Chicken & Barley Stew recipe is a hearty, healthy dinner that's packed with tender chicken, wholesome barley, and loads of fresh veggies. It’s the ultimate hands-off, cozy meal for chilly days.

Prep Time
10 mins
Cook Time
5 hrs
Total Time
5 hrs 10 mins
Servings: 5 -6
Course: Main Course
Cuisine: American

Ingredients

  • 1.5 lbs chicken breasts boneless, skinless
  • 1/2 cup pearled barley
  • 1 cup sliced celery stalks (approx. 2 stalks)
  • 1 cup sliced carrots (approx. 2 carrots)
  • 1 yellow onion diced
  • 1 russet potato cubed
  • 1 cup fresh green beans 1" pieces
  • 1 dried bay leaf
  • 1 teaspoon dried thyme rubbed between your hands
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt or to taste
  • 1 teaspoon paprika
  • black pepper to taste
  • 5-6 cups chicken broth depending on how brothy you like it
  • 1.5 tablespoons better than bouillon roasted chicken flavor
  • Parmesan Cheese optional garnish

Instructions

    Cup of Yum
  1. Add chicken breasts, barley, and all the vegetables to the slow cooker. Then add the bay leaf and sprinkle on the seasonings . Pour the chicken broth over everything. Add the Better than Bouillon and stir it around in the soup.
  2. Cook the stew for 5-6 hours on low or 3 hours on high. When the chicken has reached an internal temperature of 165° and the vegetables have softened, remove the chicken and either shred it or dice it, whatever you like best.
  3. Depending on how brothy you like your stew, you may need to add more broth/water, as barley will absorb more liquid the longer it sits. Taste for any needed salt and adjust as necessary. I like to add a little parmesan cheese on top when serving (optional). Enjoy!