Description
Ingredients
Scale
- 2 (14 oz) cans chicken broth (or 3 cups water + bouillon)
- 1 shredded carrot
- 2 ribs of celery, finely diced
- 1 Tbsp dried onion
- 1 tsp dried oregano
- 2 tsp minced garlic
- 1/2 medium eggplant, shredded (or you can use 1/2 of a zucchini)
- 3 boneless, skinless chicken thighs (frozen is fine)
- 1/2 cup pearl barley or 1/2 cup long grain brown rice
- 1 1/2 cups milk, room temperature (cream or even half and half would be awesome)
- 1/4 cup grated Parmesan cheese
- 1/2 cup pesto
Instructions
- Add broth, carrot, celery, onion. oregano, garlic and eggplant to slow cooker. Stir. Add in chicken and rice and stir.
- Cover and cook on LOW for about 4-6 hours until chicken is cooked and the rice/barley is chewy and soft.
- Remove chicken and shred or cut into small pieces. Add back into slow cooker.
- Stir in milk, Parmesan and pesto. Cover and cook for another 10 minutes on HIGH.
- Ladle into bowls and serve with additional pesto and Parmesan, if desired.