Slow-Cooker Marry Me Chicken with Barley

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

2 (8-ounce) boneless, skinless chicken breasts

1 tablespoon extra-virgin olive oil

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon ground pepper

1 cup pearl barley

1 (11-ounce) package sliced fresh zucchini and yellow squash (about 2 ½ cups)

1 pint cherry tomatoes

1 cup drained julienne-cut sun-dried tomatoes in oil

1 cup frozen chopped onions

1 cup reduced-sodium chicken broth

½ cup dry white wine

1 tablespoon garlic paste

½ cup half-and-half

¼ cup grated Parmesan cheese

¼ cup fresh flat-leaf parsley leaves

Directions at eatingwell.com

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