Slow-Cooker Chicken and Barley Risotto with Edamame Recipe
“Time-consuming” come to mind when you hear “risotto?” Not with this simple slow cooker recipe of chicken breasts, barley and green soybeans. Make it your way with the easy
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Cooking tools:
- Slow cooker
- Microwave
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Spoon
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)
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