Slow Cooker Chicken With Farro and Vegetables

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



  1. 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.
  2. 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.
  3. Step 3

    Push the chicken thighs down into the farro and vegetable mixture.
  4. 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).
  5. Step 5

    Taste and adjust seasonings, as needed.
  6. Step 6

    Sprinkle with fresh chopped parsley before serving.