Slow-Cooker Chicken and Barley Risotto with Edamame

  • Prep 25 min
  • Total 4 hr 50 min
  • Servings 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)

Steps

  • 1
    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.
  • 2
    Cover; cook on Low heat setting 4 to 5 hours.
  • 3
    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.
  • 4
    Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until edamame are tender. Stir in cheese.

  • Recipe Variation Vegetarian Barley Risotto with Edamame: Omit the chicken and use vegetable broth instead of chicken broth in this health-packed recipe.
  • Complete the meal with a colorful salad using a variety of greens of different colors and textures.

Nutrition Facts

Serving Size: 1 Serving (About 1 Cup)
Calories
250
Calories from Fat
50
Total Fat
6g
8%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
690mg
29%
Potassium
420mg
12%
Total Carbohydrate
27g
9%
Dietary Fiber
6g
24%
Sugars
2g
Protein
23g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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