Slow Cooker Chicken Barley Soup Recipes

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.

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.

Steps:

• Bring chicken broth to a boil in a large pot. Stir chicken, celery, carrots, onion, barley, rice, salt, and pepper into broth. Reduce heat to medium-high and cook until chicken and rice are cooked through, about 20 minutes. Adjust salt and pepper to taste.

Steps:

• Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is tender, about 30 minutes.
• Remove chicken to a cutting board to cool. Remove and discard bones, skin, and fat from chicken. Cut remaining meat into bite-sized pieces.
• Cool broth until the fat congeals on the surface. Skim and discard fat.
• Return soup to heat; add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper. Bring the soup to a boil, reduce heat to low, place cover on the pot, and simmer until the barley is cooked and the vegetables are tender, 60 to 90 minutes. Stir lemon juice into the soup just before serving.

Steps:

• In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
• Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

Steps:

• Dry the beef with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown half of the beef, about 10 minutes, then add to the slow cooker. Return the skillet to medium-high heat and repeat with 2 more teaspoons oil and the remaining beef.
• Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering. Add the onions, carrots, and 1/4 teaspoons salt. Cook until the vegetables are softened, about 5 minutes. Stir in the wine, scraping up any browned bits. Simmer until the wine has reduced by half, about 1 minute, then pour into the slow cooker.
• Add the tomatoes with their juice, the broths, thyme and barley to the slow cooker. Cover and cook, on either low or high, until the beef is tender, 6-7 hours on low or 4-5 hours on high. Before serving, stir in parsley and season with salt and pepper to taste.
• TO MAKE AHEAD: The night before (or a day in advance) prepare the recipe through step 2. Instead of adding the ingredients to the slow cooker, refrigerate them, but be sure to store the browned meat in one container and the vegetables and wine in another container. In the morning, add the chilled ingredients to the slow cooker, then add the tomatoes with their juice, the broths, thyme and barley to the slow cooker. Proced with step 3. The cooking time will run to the high end of the range given in the recipe.

Steps:

• The celery and onions can be reduced to 1 cup each and replaced by one or more of the optional vegetables.
• Place everything in a large crockpot with dial set on High; cook 1-2 hours.
• Reduce heat to Low setting; cook for 6-8 hours.
• or.
• Set crockpot on low and cook 10 hours.
• Add water or canned broth to thin the soup if it gets too thick.
• This can be frozen in individual portions and reheated as needed.

Steps:

• In a 5-to-8-quart slow cooker, add the beef, stock, carrots, onion, barley, thyme, porcini, 2 teaspoons salt, 1 teaspoon black pepper and 2 cups water. Stir to combine, cover and cook on low until the meat shreds when pulled with two forks, 6 to 8 hours.
• If your soup has fat on the surface, skim it with a spoon. (The amount will vary, depending on your cut of meat.) Remove and discard the thyme. If using chuck, shred the meat using two forks right in the pot; if using short ribs, transfer to a cutting board and pull the meat away from the bones. Remove any excess fat and cartilage, then chop and shred the meat and return it to the slow cooker. Stir in the vinegar. If the flavors taste muted, add salt and vinegar. If it's too mild, add more black pepper.

Steps:

• Place the vegetables, garlic, salt, and pepper in the slow cooker crock. Top with the chicken pieces, barley, butter, broth, water, and bouillon. Do NOT stir.
• Cover and cook on LOW for 8 hours.
• Before serving, stir in parsley and Tabasco sauce.