Crockpot Barley Casserole

Crockpot Barley Casserole

Ingredients

• 1 cup pearl barley, rinsed

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 cups sliced mushrooms (button, baby bella, or mixed)

• 2 medium carrots, diced

• 2 celery stalks, diced

• 1 cup corn kernels (fresh or frozen)

• 1 can (14.5 oz) diced tomatoes, undrained

• 3 cups vegetable broth (or chicken broth)

• 2 tbsp butter or olive oil

• 1 tsp dried thyme

• 1 tsp dried parsley

• ½ tsp black pepper

• 1 tsp salt (adjust to taste)

• Optional: ½ cup shredded cheese (cheddar, Swiss, or mozzarella) for topping

• Optional: 1 cup cooked chicken or sausage chunks for a meat version

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Instructions

1. Prep the Base

Add the rinsed barley to the bottom of the slow cooker. Add onion, garlic, mushrooms, carrots, celery, and corn on top.

2. Add Liquids & Seasoning

Pour in the diced tomatoes with their juices and the broth. Add thyme, parsley, salt, pepper, and the butter or oil.

3. Slow Cook

Cover and cook on:

• LOW for 6–7 hours, or

• HIGH for 3–4 hours,
  until barley is tender and vegetables are softened.

4. Final Touches

Stir everything well. If you want it cheesy, sprinkle cheese on top, cover, and heat for 10–15 minutes more until melted.

5. Serve

Great as a main dish or a side with roast chicken, grilled sausage, or crusty bread.

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Tips & Variations

• Creamy Version: Stir in ½ cup cream or canned coconut milk at the end.

• Mediterranean Style: Add olives, spinach, and feta.

• Protein Boost: Add canned chickpeas, cooked beef, or shredded chicken.

• Broth Absorption: If it gets too thick, stir in ½–1 cup extra broth.

OTHER RECIPES

Ingredients:

* 1 cup uncooked pearl barley
* 1/2 cup V-8 juice
* 1/4 teaspoon white pepper
* 1 onion, chopped
* 3 cloves garlic, minced
* 1 red bell pepper, chopped
* 1 cup chopped mushrooms
* 2-1/2 cups vegetable broth
* 1/3 cup toasted pine nuts

INSTRUCTIONS
Combine all ingredients except pine nuts in a 3-4 quart slow cooker (do NOT use a larger crockpot). Cover and cook on low for 6-8 hours until barley and vegetables are tender. Sprinkle with nuts just before serving. 4 servings. Enjoy it !

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