Nutrition per serving may change if servings are adjusted.
2 (14.5 ounce) cans reduced-sodium chicken broth
1⅓ cups water
1½ pounds butternut squash, peeled, seeded and chopped (4 cups)
1½ cups regular pearled barley
1 medium leek, halved and thinly sliced ( ⅓ cup)
½ teaspoon dried thyme, crushed
¼ teaspoon black pepper
¼ cup finely shredded Parmigiano-Reggiano cheese or Parmesan cheese
¼ cup snipped fresh parsley
2 teaspoons olive oil
4 tablespoons finely shredded Parmigiano-Reggiano cheese or Parmesan cheese (optional)
In a 3½- or 4-quart slow cooker, stir together the broth, water, butternut squash, barley, leek, thyme and pepper. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2- ½ hours.
Before serving, stir in ¼ cup cheese, parsley and olive oil. If desired, sprinkle with the 4 tablespoons additional cheese.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.