Listen, some days you just don’t have the energy to stand over the stove flipping things, right? I get it. That’s why I’m obsessed with this recipe for **Homemade Chicken and Barley Slow Bake Dinner Kibble**. It’s the ultimate wholesome comfort food because the oven does all the hard work for you! When you slow bake, everything melds together—the chicken gets insanely tender, and the pearly barley soaks up every bit of that savory broth. Trust me, this is the simplest, most satisfying dinner you’ll make all week.
Why This Homemade Chicken and Barley Slow Bake Dinner Kibble Stands Out
There’s just something magical about walking into the kitchen hours later and finding a complete dinner waiting for you. That’s what this **Homemade Chicken and Barley Slow Bake Dinner Kibble** offers. It skips the fuss but doesn’t skip the flavor, which is exactly what we need most nights.
- Simple prep time that takes maybe fifteen minutes tops. Seriously!
- Completely hands-off cooking once it’s in the oven. No constant stirring needed.
- It uses hearty, wholesome ingredients that break down perfectly together.
If you’re looking for a set-it-and-forget-it meal that still feels special, this slow bake is for you. I’ve even rounded up some other great ways to utilize chicken and grains, like in this hearty porridge, but this casserole version has my whole family coming back for seconds.
Gathering Ingredients for Your Homemade Chicken and Barley Slow Bake Dinner Kibble
Okay, let’s talk ingredients! This recipe is beautifully straightforward, proving you don’t need a mile-long shopping list for incredible flavor. You’ll want two cups of pearl barley—make sure it’s pearl, not quick-cooking, we need that texture! I always grab about a pound of boneless, skinless chicken thighs for this. These thighs are my absolute secret weapon because they stay juicy even after being baked for nearly two hours.
For the veggies, we keep it classic and aromatic: one large carrot, chopped; two nice, strong celery stalks, also chopped; and one medium onion that we dice up nice and small so it melts into the broth when it cooks. Of course, we need seasoning! Grab one teaspoon of dried thyme, half a teaspoon of salt, and just a tiny pinch—a quarter teaspoon—of black pepper. Finally, four cups of low-sodium chicken broth to make sure everything gets wonderfully soft and savory. If you look over at my other chicken dishes, you’ll see I stress using good quality broth—it really makes the whole base!
Ingredient Notes and Substitutions for Homemade Chicken and Barley Slow Bake Dinner Kibble
If you only have chicken breasts on hand, go ahead and swap them out, but know that those thighs give us the best moisture level, genuinely. They are harder to overcook, which is key here! Also, and this is a little extra step that takes maybe three minutes, but it’s worth it: you can lightly brown the surface of your chicken in the casserole dish *before* you add the broth and everything else. It just gives the finished **Homemade Chicken and Barley Slow Bake Dinner Kibble** an extra layer of rich flavor that you can’t quite get from just baking raw.
Step-by-Step Instructions for the Homemade Chicken and Barley Slow Bake Dinner Kibble
Now for the satisfying part—putting it all together! Getting started is super easy, especially since we aren’t messing around with sautéing or searing anything first. We just keep stacking ingredients, which is fantastic when you are looking for a simple recipe that just works, like our entire collection of easy meals.
Preparing the Casserole Base
First things first: we need the oven ready to go at 325 degrees Fahrenheit. Don’t worry about mixing anything in a separate bowl. Grab your large, oven-safe casserole dish—the one with the tight-fitting lid is perfect. Dump in your two cups of pearl barley, then add your cut-up chicken thighs, that big ol’ slurp of four cups of chicken broth, and all your chopped veggies: the carrot, celery, and onion. Lastly, toss in the thyme, salt, and pepper right on top. Now you just need to give it a really good stir to make sure everything is submerged in that lovely broth. Cover that dish up tight!
Baking Time and Moisture Check for Homemade Chicken and Barley Slow Bake Dinner Kibble
Covered tight is the key to that slow-bake magic! Pop it into the preheated oven for 1 hour and 45 minutes. This is where the time really pays off, letting the barley bloom perfectly and the chicken get fork-tender without drying out. Now, here’s a little tip people sometimes miss: if, toward the end, you peek and see that it looks a little *too* wet—maybe the broth hasn’t fully absorbed—just take the lid or the foil off for the last 15 minutes of baking. That lets a little steam escape and thickens things up just right. Once it’s done, don’t rush it! Let the **Homemade Chicken and Barley Slow Bake Dinner Kibble** rest on the counter, still covered, for a solid 10 minutes before you ever consider serving it. That resting time lets the juices redistribute perfectly.
Tips for Making Perfect Homemade Chicken and Barley Slow Bake Dinner Kibble
Making a great slow bake is all about paying attention to the details that seem small but truly matter for the final texture. Since the barley is the star here alongside the chicken, we want it creamy but not mushy, you know? Don’t be tempted to peek too often while it’s baking covered; every time you lift that lid, all that wonderfully trapped steam escapes, and you lose baking time. Resist the urge!
My biggest piece of advice for texture is temperature control. If your oven runs hot, that 1 hour and 45 minutes might be too long. Start checking it right around the 1 hour 30 minute mark just to gauge how tender the barley is getting. Also, when serving, fluff the whole dish up gently right before plating, maybe with a big fork. This keeps those chicken pieces suspended nicely among the grains. If you’re looking for other ways to incorporate healthy fats, you might want to check out how I use them in my digestive jerky recipe!
Storage and Reheating Instructions for Homemade Chicken and Barley Slow Bake Dinner Kibble
Even the best dinners sometimes end up with leftovers, and that’s a good thing when it comes to this rich **Homemade Chicken and Barley Slow Bake Dinner Kibble**! Storage is super easy. Once it has cooled down a bit after that mandatory 10-minute rest, you can transfer it into an airtight container. It keeps beautifully in the fridge for about three or four days. I often make a double batch just for quick lunches.
If you need to keep it longer, freezing is fantastic. Portion it out into smaller, freezer-safe containers first. It freezes wonderfully for up to two months. When you are ready to reheat, try to thaw it in the fridge overnight if you can. Then, just pop the portion in the microwave for a minute or two, stirring halfway through. If it seems a little dry after reheating, just splash in a tiny bit of extra warm broth or water before microwaving—it brings back that just-made moisture instantly. I find this method keeps the texture just as good as when it came fresh out of the oven. If you’re into other preservation methods like gentle drying, you might check out my notes on gentle turkey jerky!
Serving Suggestions for Your Homemade Chicken and Barley Slow Bake Dinner Kibble
Since this slow bake is really a complete meal all on its own—you’ve got your protein, grain, and veggies all tucked in there nicely—you don’t need much else! Honestly, a simple, gentle stir right before serving is usually enough presentation prep. But if you want to jazz it up just a tiny bit, try adding a fresh sprinkle of chopped parsley right on top when you dish it out. It just brightens the whole thing up!
For an added bonus of soft texture, sometimes I’ll swirl in just a tiny bit of plain yogurt or maybe some pumpkin purée right into my portion before serving. It adds a lovely little creaminess without changing the whole casserole. If you enjoy mixing chicken and fruit vibes, you might want to look at my recipe for the chicken and apple energy bowl for another easy dinner idea!
Frequently Asked Questions About Homemade Chicken and Barley Slow Bake Dinner Kibble
Can I make Homemade Chicken and Barley Slow Bake Dinner Kibble ahead of time?
Absolutely, you can! This is honestly one of the best things about this recipe. You can assemble the entire casserole, cover it tightly, and keep it in the fridge for up to 24 hours before you need to bake it. When you’re ready to cook, just add about 10 or 15 minutes onto the total baking time since it’s going in cold. It’s perfect for those busy days when you want everything ready to go right when you get home.
What is the total active prep time for this recipe?
The active prep time is so wonderfully short! You’re only looking at about 15 minutes of work. That’s just chopping up your onion, celery, and carrot, measuring out the barley and broth, and mixing it all up. Then, you are officially done with active cooking until it comes out of the oven almost two hours later. It’s a beautiful trade-off!
Can I use chicken breast instead of thighs in the Homemade Chicken and Barley Slow Bake Dinner Kibble?
Yes, you certainly can substitute chicken breast just fine, but I really, truly prefer the thighs! Chicken breasts tend to dry out a bit more during that long, slow bake time, even when they are sitting in broth. The thighs just have more fat, so they stay amazingly moist and flavorful throughout the entire 1 hour and 45 minutes. If you do use breasts, I’d recommend checking for doneness right around the 1 hour 30 minute mark. If you run into any trouble or have other tricky questions, feel free to reach out on my contact page!
Estimated Nutritional Data for This Recipe
I always like to share the estimated nutritional breakdown for things we cook, just so you know exactly what you’re serving up. Remember, since we’re using homemade broth and maybe slightly different sized veggies than I do, these figures are always just estimates based on the core ingredients listed!
When you look at the data for this **Homemade Chicken and Barley Slow Bake Dinner Kibble**, you see a really well-rounded, balanced meal. It’s got fantastic protein content to keep things satisfying, and the fiber from that barley and those chopped veggies is excellent.
- Calories: Right around 450 per serving. A solid, hearty number!
- Protein: We’re looking at about 35 grams – that’s powerhouse stuff!
- Total Fat: Only about 10 grams total, which keeps this firmly in the low-fat category.
- Carbohydrates: Around 55 grams, mostly coming from the energy-rich barley.
- Sodium: About 450 mg, which is why I always stress using low-sodium broth—it gives you control!
This recipe really showcases how whole ingredients can create a dish that tastes rich but stays sensible nutritionally. If you want to know more about how I approach healthy cooking in general, you can always check out my About Page to see my philosophy!
Share Your Homemade Chicken and Barley Slow Bake Dinner Experience
Wow, that’s it! You’ve got the secret to one of the easiest, most wholesome dinners you can possibly make: the **Homemade Chicken and Barley Slow Bake Dinner Kibble**. Now it’s your turn to bring it to life in your own kitchen!
When you try this out, please, please come back and let me know what you think. Did your barley come out perfectly tender? Did you try browning the chicken first? Drop a comment below and tell me about your results, or give it a quick rating so others know how much I absolutely love this recipe.
If you have any questions after trying it out, I’m happy to help—just shoot me a message over on the policy page, and I’ll get back to you. Happy slow baking!
Print
Homemade Chicken and Barley Slow Bake Dinner
- Total Time: 2 hr 0 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A simple, slow-baked meal featuring chicken and barley.
Ingredients
- 2 cups pearl barley
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 4 cups low-sodium chicken broth
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- In a large, oven-safe casserole dish, combine the barley, chicken pieces, chicken broth, carrot, celery, and onion.
- Stir in the thyme, salt, and pepper.
- Cover the casserole dish tightly with a lid or aluminum foil.
- Bake for 1 hour and 45 minutes, or until the barley is tender and the chicken is cooked through.
- Remove the lid or foil for the last 15 minutes of cooking if the mixture seems too liquid.
- Let the dish rest for 10 minutes before serving.
Notes
- You can substitute chicken breasts for thighs, but thighs keep the dish moister.
- For a richer flavor, brown the chicken pieces lightly before adding them to the casserole dish.
- Prep Time: 15 min
- Cook Time: 1 hr 45 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 450
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 8
- Protein: 35
- Cholesterol: 100
Keywords: chicken, barley, slow bake, casserole, homemade dinner, chicken and barley