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 an easy variation.


9 servings


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 (32 ounce) carton chicken broth (4 cups)
1 cup frozen shelled edamame (from 10-ounce bag), thawed
1/2 cup shredded Parmesan cheese (2 ounces)


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.

Estimated Time

Preparation Time: 25 minutes
Total Time: 4 hours 50 minutes

Additional Information

Complete the meal with a colorful salad using a variety of greens of different colors and textures.


Vegetarian Barley Risotto with Edamame: Omit the chicken and use vegetable broth instead of chicken broth in this health-packed recipe.

Nutritional Information

Amount per serving (about 1 cup): Calories 250 (Calories from Fat 50), Total Fat 6 g (Saturated Fat 2 g, Trans Fat 0 g), Cholesterol 45 mg; Sodium 690 mg; Total Carbohydrate 27 g (Dietary Fiber 6 g, Sugars 2 g), Protein 23 g; Exchanges: 1 1/2 Starch; 1 Vegetable; 2 Lean Meat; Carbohydrate Choices: 2

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