Ingredients
6
slices bacon, cut into 1/2-inch pieces
1
lb boneless skinless chicken breasts, cut into 3/4-inch pieces
1
medium onion, chopped
3
medium carrots, cut into 1/2-inch slices (1 1/2 cups)
1
medium stalk celery, chopped (1/2 cup)
1
carton (32 oz) Progresso™ chicken broth
1
can (10 3/4 oz) condensed cream of chicken soup
1
cup uncooked brown rice
1/2
cup uncooked pearl barley
Chopped fresh parsley, if desired
Preparation
In 12-inch skillet, cook bacon over medium heat until crisp. Stir in chicken. Cook 3 to 5 minutes or until chicken is no longer pink on outside. Stir in onion, carrots and celery. Cook 2 minutes, stirring frequently; drain.
Spray 3 1/2- to 5-quart slow cooker with cooking spray. In large bowl, beat 2 cups of the chicken broth and the soup with whisk until smooth. Stir in remaining broth, the chicken mixture, rice and barley. Spoon into slow cooker.
Cover; cook on Low heat setting 6 to 7 hours or until rice is tender and liquid is absorbed. Serve topped with chopped fresh parsley.
