Best 4 Crock Pot Chicken Barley Pilaf Recipes

Indulge in a culinary journey with our diverse collection of crock-pot chicken barley pilaf recipes. From classic comfort food to delightful international flavors, our recipes cater to every palate. Discover the goodness of chicken and barley simmered to perfection in a flavorful broth, complemented by the nutty texture of barley and aromatic vegetables. Whether you prefer a simple and hearty meal or a more elaborate dish with exotic ingredients, our recipes offer a range of options to suit your taste and dietary preferences. Get ready to savor the warmth and satisfaction of a comforting crock-pot chicken barley pilaf dish, all made with ease and convenience in your slow cooker.

Let's cook with our recipes!

SLOW-COOKER CHICKEN-BARLEY STEW

Slow-Cooker Chicken-Barley Stew image

Come home to this slow-cooked chicken and barley stew recipe that's made using Progresso® chicken broth and veggies.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h30m

Yield 6

Number Of Ingredients 11

Ingredients

3 large carrots, sliced (2 cups)
2 medium stalks celery, sliced (1 cup)
1 large onion, chopped (1 cup)
2 bone-in chicken breasts (about 1 1/4 lb), skin removed
3 cups water
2 cups Progresso™ chicken broth (from 32-oz carton)
3/4 cup uncooked medium pearled barley
1/4 teaspoon pepper
1 can (14.5 oz) diced tomatoes, undrained
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme leaves

Steps:

In 4- to 5-quart slow cooker, place carrots, celery and onion. Place chicken breasts on vegetables. Add remaining ingredients except parsley and thyme.
Cover; cook on Low heat setting 8 to 9 hours.
Remove chicken from cooker; place on cutting board. Remove meat from bones and chop into 1/2- to 1-inch pieces; discard bones.
Stir chicken, parsley and thyme into stew. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until chicken is thoroughly heated.

Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 40 mg, Fiber 6 g, Protein 19 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 6 g, TransFat 0 g

SLOW COOKER CHICKEN BARLEY SOUP

Slow Cooker Chicken Barley Soup image

This is a wonderful Barley soup made in the Slow cooker, but using the microwave to have in ready in 3 hours. Feel free to add any other vegetables that are available. As you can see no need for oil or butter.

Provided by Sageca

Categories Grains

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
4 celery ribs, chopped
3 carrots, peeled chopped
2 minced garlic cloves
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups chopped mushrooms
1 cup cooked chicken breast, chopped
1/2 cup pearl barley, picked over and rinsed
8 cups chicken broth

Steps:

Heat the chicken broth and pour into slow cooker.
Place chopped vegetables; onions, garlic, celery and carrots in microwave container; microwave 5 minutes.
Spoon into Slow cooker and cook on High for 2 hours,.
Heat up mushrooms in microwave.
Add rinsed barley,chicken and mushrooms, salt and pepper to the Slow Cooker.
On high cook another hour.
Serve with crackers.

SLOW-COOKER DIJON CHICKEN WITH BARLEY AND MUSHROOMS

Slow-Cooker Dijon Chicken With Barley and Mushrooms image

This glossy, risottolike dish is inspired by the French bistro classic of chicken in tarragon-mustard sauce. Here, those flavors are transformed into a whole-grain, one-pot weeknight meal: The barley, mushrooms and chicken cook together first, then just before eating, finish with a bag of frozen peas and a tangy mixture of crème fraîche (or sour cream) and Dijon. Make the dish vegetarian by omitting the chicken and using your favorite vegetable broth, but add about ½ cup more liquid, to substitute for the chicken juices.

Provided by Sarah DiGregorio

Categories dinner, grains and rice, poultry, main course

Time 3h5m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

1 1/2 cups pearled barley
1 pound sliced cremini mushrooms
1 pound boneless, skinless chicken thighs
4 cups chicken broth
1/4 cup lemon juice (from about 1 large lemon)
1/4 cup dry white wine
6 garlic cloves, smashed and chopped
4 thyme sprigs, leaves picked (about 2 teaspoons), or 1 teaspoon of dried thyme
2 teaspoons coarse kosher salt
1 teaspoon onion powder
1/2 teaspoon red-pepper flakes
Black pepper
1 (10-ounce) bag frozen peas
1/4 cup crème fraîche or sour cream
2 heaping tablespoons smooth Dijon mustard, plus more to taste
1/3 to ½ cup chopped fresh tarragon or dill, to taste
Grated Parmesan, for serving

Steps:

In a 6- to 8-quart slow cooker, combine the barley, mushrooms, chicken, chicken broth, lemon juice, white wine, garlic, thyme, salt, onion powder, red-pepper flakes and several generous grinds of black pepper. Stir to combine, then cook for 3 hours on high.
At first it will seem like there is too much liquid, but the dish will thicken as it cools, and as you stir. Stir in the frozen peas and let them heat through, about 2 minutes.
In a small bowl, stir together the crème fraîche and mustard, then fold it into the barley mixture. The chicken thighs should be falling apart; break them into coarse chunks with a spatula. Taste and add more mustard for a stronger flavor, if desired. Stir in the chopped tarragon and serve. Pass Parmesan at the table for topping.

CROCK POT CHICKEN BARLEY PILAF

CROCK POT CHICKEN BARLEY PILAF image

Yield 8 8

Number Of Ingredients 7

Ingredients

1 1/2 c pearl barley
900 ml box chicken broth ( lower sodium )
2 cups sliced or pre- cut "shoe string" carrots
2 T dried onion
2 t garlic salt
2 t tarragon or thyme or rosemary etc
16 boneless skinless chicken thighs/legs (2-3 lb)

Steps:

spray crock with veg oil layer barley then broth then carrots in bottom of crock mix dried ingredients in bowl coat chicken pieces with spices and layer on top Cook 5-6 hours on Low heat Serve with a green salad

Tips:

Choose the right type of chicken: Boneless, skinless chicken breasts or thighs work well in this recipe. If you use bone-in chicken, you'll need to increase the cooking time by about 30 minutes.
Use a flavorful broth: Chicken broth or vegetable broth adds flavor to the pilaf. You can also use a combination of broth and water.
Don't overcook the barley: Barley should be cooked until it is tender but still has a slight bite to it. Overcooked barley will be mushy.
Add vegetables for extra nutrition and flavor: Carrots, celery, and onions are all good additions to this recipe. You can also add other vegetables, such as broccoli, cauliflower, or zucchini.
Season the pilaf to taste: Salt, pepper, and garlic powder are all good seasonings for this dish. You can also add other herbs and spices, such as thyme, rosemary, or oregano.

Conclusion:

Crock-Pot Chicken Barley Pilaf is a delicious and easy-to-make dish that is perfect for a busy weeknight meal. It is also a great way to use up leftover chicken. With a few simple ingredients and a slow cooker, you can have a tasty and nutritious meal that the whole family will enjoy.