Slow Cooker Chicken With Farro and Vegetables
The chewy texture of the farro makes it an excellent replacement for rice in many dishes, and it holds up exceptionally well in the slow cooker.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1tablespoon extra-virgin olive oil
- 4to 6 boneless, skinless chicken thighs
- Dash of kosher salt
- Dash freshly ground black pepper
- 2cups low-sodium chicken broth
- 4to 6 ounces sliced mushrooms
- 1cup chopped onion
- 1cup thinly sliced carrot
- 1cup thinly sliced celery
- 1cup uncooked farro
- 1teaspoon Worcestershire sauce
- 1heaping teaspoon Dijon mustard
- 1teaspoon dried crumbled sage
- ½teaspoon kosher salt, or to taste
- ½teaspoon freshly ground black pepper
- Optional: fresh chopped parsley
Instructions
Step 1
Heat the olive oil in a large, heavy skillet over medium-high heat. Add the chicken thighs and sprinkle them lightly with a dash each of salt and freshly ground black pepper. Cook for 6 to 8 minutes, turning to brown both sides.Step 2
In the crockery insert of the slow cooker, combine the chicken broth, mushrooms, onion, carrot, celery, farro, Worcestershire sauce, Dijon mustard, sage, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Stir to blend.Step 3
Push the chicken thighs down into the farro and vegetable mixture.Step 4
Cover and cook on LOW for about 6 hours, or until the chicken is tender. The safe minimum temperature for chicken is 160 F (71 C).Step 5
Taste and adjust seasonings, as needed.Step 6
Sprinkle with fresh chopped parsley before serving.