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)
Preparation
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.
