Slow-Cooker Chicken and Barley Risotto with Edamame Recipe - BettyCrocker.com

Ingredients

• 1 1/4 lb boneless skinless chicken breasts, cut into 3/4-inch cubes
• 3 medium onions, chopped (1 1/2 cups)
• 1 1/4 cups uncooked pearl barley
• 1/2 cup shredded carrot
• 2 cloves garlic, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme leaves
• 1 carton (32 oz) Progresso™ chicken broth (4 cups)
• 1 cup Cascadian Farm® organic frozen shelled edamame (from 10-oz bag), thawed
• 1/2 cup shredded Parmesan cheese (2 oz)