SLOW-COOKER CHICKEN AND BARLEY RISOTTO WITH EDAMAME

Slow-Cooker Chicken and Barley Risotto with Edamame image

"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 variation below.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 4h50m

Yield 9

Number Of Ingredients 10

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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)

Steps:

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.
In 2-cup microwavable measuring cup, microwave remaining 1 cup broth uncovered on High 2 to 3 minutes or until boiling. Stir thawed edamame and boiling broth into chicken mixture in slow cooker.
Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until edamame are tender. Stir in cheese.

Nutrition Facts : Calories 250, Carbohydrate 27 g, Cholesterol 45 mg, Fiber 6 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving (About 1 Cup), Sodium 690 mg, Sugar 2 g, TransFat 0 g