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–+ servings

Chicken And Barley Risotto With Edamame

Couverts9 (1 cup each)
Deel op Facebook Print Recipe

Equipment

  • slow cooker

Ingredients

  • 1¼ lb boneless skinless chicken breasts cut into ¾-inch cubes
  • Medium onions chopped (1½ cups)
  • 1¼ cups uncooked pearl barley
  • ½ cup shredded carrot
  • 2 cloves garlic finely chopped
  • ½ teaspoon salt
  • ½ teaspoon dried thyme leaves
  • 1 carton 32 oz chicken broth
  • 1 cup frozen shelled edamame from 10-oz bag, thawed
  • ½ cup shredded Parmesan cheese 2 oz

Instructions

  • Spray 4- to 5-quart slow cooker with cooking spray.
  • In slow cooker, mix chicken, onions, barley, carrot, garlic, salt, thyme and 3 cups of the broth.
  • Cover; cook on Low heat setting 4 to 5 hours.
  • ln 2-cup microwavable measuring cup, microwave remaining 1 cup broth uncovered on High 2 to Minutes or until boiling.
  • Stir thawed edamame and boiling broth into chicken mixture in slow cooker.
  • Increase heat setting to High; cover and cook 25 to 30 minutes longer or until edamame are tender.
  • Stir in cheese.

Notes & Wine Advice

Quick Variation:
To turn this into a meatless meal, omit the chicken and use vegetable broth instead of chicken broth.

Nutrition values

Calories: 250 kcal
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Course; Chicken / Crockpot / One Pot Dinner / Rice