Our Crockpot Chickpea and Barley Risotto recipe is a cozy, veggie-packed risotto that practically cooks itself in the slow cooker and is an easy weeknight winner.

“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.

Why You’ll Love This Recipe For Barley In Crock Pot

  • This recipe is mostly hands-off! Just a quick sauté to start, then your slow cooker takes over.
  • It’s hearty and has whole grains, thanks to a combo of fiber-rich barley, veggies, and protein-packed chickpeas.
  • The flavor perfectly balances cozy and bright, with woodsy thyme and a pop of fresh lemon.
  • This dish is easy to make vegetarian or vegan.
  • Leftovers taste even better the next day.
Slow cooker barley risotto in small purple cocottes with lids.

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.

Closeup of barley risotto topped with parmesan cheese.

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Barley In Slow Cooker Recipe Home Chef Tips

  • Don’t skip the lemon! It’s that little zing that brings everything together.
  • Want it creamier? Stir in a splash of milk or cream at the end.

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. 

Can You Freeze This Dish?

Yes, this crock pot barley chickpea risotto freezes well! Here’s how to do it:

  • Cool it completely before transferring to airtight containers.
  • Portion it out if you like grabbing individual servings straight from the freezer.
  • Freeze for up to 3 months.

When ready to eat, thaw it in the fridge overnight and reheat gently on the stove or in the microwave. You may need to add a splash of broth or water to loosen it up, as barley tends to absorb liquid while it sits.

Slow Cooker Barley & Chickpea Risotto1.jpg

Crockpot Chickpea and Barley Risotto

Our Crockpot Chickpea and Barley Risotto recipe is a cozy, veggie-packed risotto that practically cooks itself in the slow cooker and is an easy weeknight winner.
4.4 from 202 ratings

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Ingredients

  • 1 ½ tablespoons olive oil
  • 3 carrots peeled and chopped
  • 3 garlic cloves minced
  • ½ head cauliflower cut into small florets
  • ½ small yellow onion minced
  • 4 sprigs fresh thyme
  • 1 ¼ cups pearl barley rinsed
  • 1 can garbanzo beans, rinsed and drained 15.5 ounces
  • 2 ½ cups less-sodium chicken or vegetable broth
  • 1 ¼ cups water
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 ½ tablespoons fresh lemon juice
  • cup grated Parmesan cheese
  • 3 tablespoons chopped fresh parsley

Instructions

  • Heat oil in large saucepan over medium-high heat. Add carrots, garlic, cauliflower and onion. Cook until vegetables being to soften, about 5 minutes, stirring occasionally.
  • Stir in thyme and barley; cook 2 minutes, stirring frequently.
  • Transfer mixture to slow cooker bowl. Stir in garbanzo beans, broth, water, salt and pepper. Cook on high 2 to 2-1/2 hours or until barley is tender and most liquid is absorbed.
  • Remove and discard thyme sprigs; stir in lemon juice. Serve in warm bowls garnished with cheese and parsley.

Notes

For a vegetarian or vegan dish, be sure to use vegetable broth instead of chicken broth, and omit the Parmesan cheese.
Calories: 441kcal, Carbohydrates: 71g, Protein: 18g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 7mg, Sodium: 818mg, Potassium: 852mg, Fiber: 19g, Sugar: 5g, Vitamin A: 8046IU, Vitamin C: 47mg, Calcium: 181mg, Iron: 4mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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