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Hammer CrossFit


September 25, 2020

Crock Pot Chicken Barley Soup


  1. 1lb Chicken Thighs (Bone-in)
  2. 1/2lb Chicken Breast, shredded
  3. 6 cups Chicken Broth
  4. 2 cups Barley, pearled (not the quick-cooking kind)
  5. 2 cups of Kale, chopped
  6. 1 cup each of Carrots, Celery, Onion, and Portobello Mushrooms, chopped
  7. 3 Bay leaves
  8. Garlic powder, black pepper, hot sauce, and/or salt & other seasonings to taste


  1. First, prepare all the vegetables by chopping them into small cubes
  2. Pour chicken broth into a slow cooker and add desired seasonings
  3. Layer in chicken breasts and thighs, barley, and vegetables into the slow cooker
  4. Cook on low setting for 6-8 hours
  5. Once cooked, stir ingredients (chicken will shred/separate, be sure to remove bones)
  6. Remove bay leaves, they’re not edible either
  7. Add in any extra seasoning to taste, serve and enjoy!

Makes 6 servings: 360 Calories Each

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