Slow-Cooker Chicken and Barley Risotto with Edamame

Name: Slow-Cooker Chicken and Barley Risotto with Edamame
Yield: 9
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)

Slow-Cooker Chicken and Barley Risotto with Edamame was pinched from <a href="http://www.bettycrocker.com/recipes/slow-cooker-chicken-and-barley-risotto-with-edamame/ac17d973-c850-44e1-9378-40a307f33a0d" target="_blank">www.bettycrocker.com.</a>

"“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...."

INGREDIENTS

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1 1/4 lb boneless skinless chicken breasts, cut into 3/4-inch cubes

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3 medium onions, chopped (1 1/2 cups)

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1 1/4 cups uncooked pearl barley

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1/2 cup shredded carrot

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2 cloves garlic, finely chopped

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1/2 teaspoon salt

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1/2 teaspoon dried thyme leaves

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1 carton (32 oz) Progresso™ chicken broth (4 cups)

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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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