Slow Cooker Lemon Chicken and Pearl Barley Broth

Name: Slow Cooker Lemon Chicken and Pearl Barley Broth
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 4 servings
Ingredients: 650 g boneless, skinless chicken thighs; 150 g pearl barley, rinsed; 2 medium leeks, trimmed, washed and sliced; 3 medium carrots, peeled and sliced; 2 sticks celery, sliced; 1 medium brown onion, finely chopped; 2 cloves garlic, finely chopped; 1.2 litres hot chicken stock; 2 bay leaves; 1 teaspoon dried thyme; 1 teaspoon fine salt; ½ teaspoon black pepper; 1 lemon, finely grated zest and juice; 20 g fresh parsley, roughly chopped

This comforting slow cooker broth combines tender chicken thighs, pearl barley, leeks and carrots in a light, savoury stock. Lemon and parsley added at the end keep the flavour fresh, while the barley makes it filling enough for a family supper.

Slow Cooker Lemon Chicken and Pearl Barley Broth recipe photograph

Instructions

Put the pearl barley in a sieve and rinse it under cold water. Add it to the slow cooker with the leeks, carrots, celery, onion and garlic.
Nestle the chicken thighs on top of the vegetables and barley. Pour in the hot chicken stock, then add the bay leaves, dried thyme, salt and black pepper.
Cover with the lid and cook on low for 6 hours, or until the chicken is thoroughly cooked and the barley is tender. The chicken should reach 75°C in the thickest part if checked with a food thermometer.
Lift the chicken out on to a plate. Remove and discard the bay leaves, then shred the chicken into bite-sized pieces using two forks.
Return the shredded chicken to the slow cooker. Stir in the lemon zest, lemon juice and parsley, then leave for 5 minutes with the lid on. Taste and adjust the seasoning before serving in warm bowls.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5 litre slow cooker
Sieve
Sharp knife
Chopping board
Food thermometer, optional
Forks for shredding

Swaps and substitutions

Boneless, skinless chicken thighs → 650 g boneless, skinless chicken breasts
Use the same cooking time, but check they are cooked through as breasts can dry out more easily.
Pearl barley → 150 g long-grain brown rice

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Slow cooker

Tags: Slow cooker, Chicken, Soup, Barley, Family meals, Batch cooking, Freezer friendly

Slow Cooker Lemon Chicken and Pearl Barley Broth

Prep: 20 min
Cook: 6 hrs
Total: 6 hr 20 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5 litre slow cooker
Sieve
Sharp knife
Chopping board
Food thermometer, optional
Forks for shredding

Ingredients

650 g boneless, skinless chicken thighs
150 g pearl barley, rinsed
2 medium leeks, trimmed, washed and sliced
3 medium carrots, peeled and sliced
2 sticks celery, sliced
1 medium brown onion, finely chopped
2 cloves garlic, finely chopped
1.2 litres hot chicken stock
2 bay leaves
1 teaspoon dried thyme
1 teaspoon fine salt
½ teaspoon black pepper
1 lemon, finely grated zest and juice
20 g fresh parsley, roughly chopped

Substitutions

Boneless, skinless chicken thighs → 650 g boneless, skinless chicken breasts (Use the same cooking time, but check they are cooked through as breasts can dry out more easily.)
Pearl barley → 150 g long-grain brown rice (Add the rice for the final 2 hours of cooking rather than at the beginning, and check the packet cooking guidance.)
Fresh parsley → 2 tablespoons chopped fresh chives (Add just before serving.)
Leeks → 350 g sliced onions (The broth will be sweeter and less delicate, but will still work well.)

Instructions

Put the pearl barley in a sieve and rinse it under cold water. Add it to the slow cooker with the leeks, carrots, celery, onion and garlic.
Nestle the chicken thighs on top of the vegetables and barley. Pour in the hot chicken stock, then add the bay leaves, dried thyme, salt and black pepper.
Cover with the lid and cook on low for 6 hours, or until the chicken is thoroughly cooked and the barley is tender. The chicken should reach 75°C in the thickest part if checked with a food thermometer.
Lift the chicken out on to a plate. Remove and discard the bay leaves, then shred the chicken into bite-sized pieces using two forks.
Return the shredded chicken to the slow cooker. Stir in the lemon zest, lemon juice and parsley, then leave for 5 minutes with the lid on. Taste and adjust the seasoning before serving in warm bowls.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly and refrigerate them in a covered container within two hours. Keep for up to 3 days. The barley will continue to absorb liquid, so add a splash of water or stock when reheating. Defrost: Defrost in a covered container in the refrigerator overnight. Use within 24 hours of fully defrosting, then reheat until piping hot throughout.

Reheat portions in a saucepan over a medium heat or in the microwave until piping hot throughout, stirring during microwave reheating. Do not reheat more than once.

Serve smaller portions with crusty bread, or loosen with extra stock and add a handful of frozen peas while reheating for a quick second meal.

Allergen information

Contains barley, which contains gluten, and may contain celery through the celery and chicken stock. Check stock labels for other allergens.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Slow Cooker Lemon Chicken and Pearl Barley Broth

Instructions

Equipment needed

Swaps and substitutions

Slow Cooker Lemon Chicken and Pearl Barley Broth

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

Storage and leftovers

Allergen information

My private notes

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