Slow-Cooker Pearl Barley Chicken Risotto
Some days just call for slow cookers- this one-pot dish is perfect for days when you just don't have time! This is suitable for all ages, including weaning- slow cooked chicken shreds really easily too- and it makes loads so you can freeze some for another day. You can get creative with the veggies too- in the autumn I often add in some butternut squash to this which works really nicely.
Serves: 8
Prep: 20 Mins
Cooking Time: 6 Hours
Ready In: 6 Hours 20
- 200g Pearl Barley
- 1 tbsp Olive Oil
- 1 Onion, diced
- 2 Sticks Celery, diced
- 2 Peppers, cut into bitesize pieces
- 1kg Boneless Chicken Thighs, cut into bitesize pieces, fat removed
- 400g Tin Chopped Tomatoes
- 400ml Chicken Stock
- 1tbsp Tomato Puree
- 1tbsp Italian Seasoning
- Sautee the onion and celery for 5-10 minutes in the olive oil. Add in the chicken and seal.
- Tip all the ingredients into the slow cooker and leave for 6 hours to cook.
Method
- Sautee the onion and celery for 5-10 minutes in the olive oil. Add in the chicken and seal.
- Tip all the ingredients into the slow cooker and leave for 6 hours to cook.
Ingredients
- 200g Pearl Barley
- 1 tbsp Olive Oil
- 1 Onion, diced
- 2 Sticks Celery, diced
- 2 Peppers, cut into bitesize pieces
- 1kg Boneless Chicken Thighs, cut into bitesize pieces, fat removed
- 400g Tin Chopped Tomatoes
- 400ml Chicken Stock
- 1tbsp Tomato Puree
- 1tbsp Italian Seasoning
Additional Information
You didn't hear it from me, but adding some diced chorizo to this is amazing (just remove it for weaning babies and bear in mind it will increase the fat and salt content of the overall dish).
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