Crockpot Chickpea & Barley Risotto Recipe

“I followed your recipe to a T, it was ready in 2 hours perfectly cooked. My whole family absolutely loves it. Wonderful flavor combinations. This made a perfect side dish to baked cod. I’ve already shared this recipe many times to family members. Thank you so very much!”

—Shelly

“One of my personal favorites for fall – and all year round!”

—Crystal

Cozy Up With This Crock Pot Chickpea Barley Risotto Recipe

There’s something about a rainy Tuesday or a chilly Sunday afternoon that practically begs for a cozy, veggie-packed bowl of something warm. Bonus points if your dinner practically cooks itself. Enter this slow cooker barley chickpea risotto. It’s hearty, nourishing, and exactly what your slow cooker was made for.

This isn’t your traditional risotto, and there’s no standing at the stove stirring forever, either. Barley steps in for arborio rice here, bringing a nutty chewiness that holds up beautifully in the slow cooker. Add chickpeas for plant-based protein, cauliflower for some veggie heft, and a pop of lemon to finish. Parmesan on top? Highly encouraged.

After many years of experimenting and discovering that the risotto cooking method works for not just arborio rice but just about any grain, we make whole grain risottos for dinner quite often.

Of course, since the “risotto method” refers to stirring small amounts of hot stock into rice or grains gradually, this barley risotto recipe isn’t a true risotto. We know that.

But we’ve found that using a slow cooker allows the barley to slowly simmer in broth, and the end product is very similar to barley cooked using the traditional risotto method.

Slow Cooker Barley Recipe Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• olive oil – gives your veggies a rich, savory start.
• carrots – add color, sweetness, and a bit of bite.
• garlic – brings that unmistakable cozy aroma.
• cauliflower – softens into creamy bites as it cooks.
• yellow onion – adds subtle sweetness and depth.
• fresh thyme – infuses the dish with woodsy, herby flavor as it simmers.
• pearl barley – the star of the show! Nutty, chewy, and oh-so-satisfying.
• garbanzo beans (chickpeas) – hearty and protein-rich, they make this dish feel complete.
• chicken or vegetable broth – the flavorful base that brings it all together. We prefer a less-sodium variety so we can control the amount of salt added.
• kosher salt – brings out all the savory flavors.
• ground black pepper – adds just a little background warmth to this barley in crockpot.
• fresh lemon juice – brightens things up at the very end.
• grated Parmesan cheese – salty, nutty goodness (totally optional, but highly recommended).
• fresh parsley – a fresh, vibrant finish on top.

How To Make Barley In Crockpot

1. SAUTE. In a large saucepan, heat the olive oil over medium-high. Add the carrots, garlic, cauliflower, and onion. Cook, stirring occasionally, until the vegetables start to soften.

2. TOAST. Stir in the thyme and barley. Let that cook for about 2 minutes to toast the barley and wake up the herbs.

3. SLOW COOK.. Transfer everything to your slow cooker. Stir in the chickpeas, broth, water, salt, and pepper. Cover and cook on high until the barley is tender and most of the liquid is absorbed.

4. SERVE. Discard the thyme sprigs, stir in the lemon juice, and serve warm. Top each bowl with a little Parmesan and a sprinkle of parsley.

Barley Crockpot Recipe FAQ

Can I Make This Crockpot Barley Risotto Vegetarian or Vegan?

Absolutely! For a vegetarian or vegan dish, be sure to use vegetable broth instead of chicken broth, and omit the Parmesan cheese.

Or, while we haven’t tried it personally, we’ve read that nutritional yeast makes a good vegan substitute for Parmesan cheese.

What Kind Of Barley Do I Use?

This particular barley in crock pot recipe calls for pearl barley (sometimes called pearled barley), which is barley that has been processed to remove the outer hull and some of the bran layer.

This means that it cooks faster and is less chewy than traditional unprocessed barley.

How Do You Store Leftovers?

If you have leftovers, transfer them to an airtight container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days.