SLOW-COOKER CHICKEN AND BARLEY RISOTTO WITH EDAMAME
"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
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
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Meta Met
[email protected]The barley was a bit too chewy for my liking.
Jason Serrette
[email protected]This risotto was a bit too bland for my taste.
Thiago Santos
[email protected]I'm so glad I found this recipe.
Jibchhi Ydv
[email protected]This risotto was delicious!
Kopano Moritsi
[email protected]I highly recommend this recipe.
Gase Malinda
[email protected]This is one of my favorite risotto recipes.
Tamar Ziri
[email protected]This risotto is perfect for a weeknight meal.
Travis Thomas
[email protected]I will definitely be making this risotto again.
Shahzaman Raj
[email protected]This recipe is a great way to use up leftover chicken.
Asif Shekih
[email protected]The edamame was a great addition to this risotto. It added a nice pop of color and flavor.
April Smith
[email protected]This risotto is so easy to make and it's always a crowd-pleaser. I love that I can throw everything in the slow cooker and walk away.
JOSE VISION 8
[email protected]The barley took a bit longer to cook than the recipe said, but it was worth the wait. The risotto was creamy and flavorful, and the chicken was cooked perfectly.
Donez Walker
[email protected]The risotto was a bit bland for my taste, but it was still a good recipe. I think I'll add some more herbs and spices next time.
Chelsea rose Meza
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfectly. It's a great way to use up leftover chicken and barley.
marck silas
[email protected]I've never made risotto before, but this recipe made it easy. The step-by-step instructions were clear and concise, and the end result was a delicious and creamy dish.
Sport Status
[email protected]This risotto was a hit with my family! The kids loved the edamame and the adults appreciated the complex flavors. It's a great recipe for a special occasion or a weeknight meal.
Kobi Oria
[email protected]Followed the recipe exactly and it turned out amazing! The chicken was tender and juicy, the barley was cooked perfectly, and the edamame added a nice crunch. Will definitely be making this again.
Zoe Mitchell
[email protected]This chicken and barley risotto with edamame was a delightful surprise! The flavors were perfectly balanced and the texture was creamy and comforting. I especially loved the addition of edamame, which added a nice pop of protein and color.