Slow Cooker Chicken With Farro and Vegetables

Name: Slow Cooker Chicken With Farro and Vegetables
Prep time: 15 min
Cook time: 368 min
Total time: 383 min
Yield: 4 servings
Cuisine: Southern,American
Ingredients: 1 tablespoon extra-virgin olive oil; 4 to 6 boneless, skinless chicken thighs; 1/2 teaspoon plus 1 dash kosher salt, divided; 1/2 teaspoon plus 1 dash freshly ground black pepper, divided; 2 cups low-sodium chicken broth; 4 to 6 ounces sliced mushrooms; 1 cup chopped onion; 1 cup thinly sliced carrot; 1 cup thinly sliced celery; 1 cup uncooked farro; 1 teaspoon Worcestershire sauce; 1 teaspoon Dijon mustard; 1 teaspoon crumbled dried sage; Fresh chopped parsley, optional

A slow-cooked farro dish features tender chicken thighs and hearty vegetables, ideal for a satisfying meal where farro replaces rice.

⭐ 4 (30 reviews) Prep: 15 minCook: 368 minTotal: 383 minYields: 4 servings

Category Tags:

Entree Dinner

Cuisine Tags:

Southern American

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Instructions

Brown seasoned chicken thighs in olive oil in a large skillet for 6 to 8 minutes.
Combine chicken broth, mushrooms, onion, carrot, celery, farro, Worcestershire sauce, Dijon mustard, sage, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper in a slow cooker insert and stir.
Nestle the browned chicken thighs into the farro and vegetable mixture.
Cover and cook on LOW for approximately 6 hours, or until the chicken reaches 160 F (71 C) and is tender.
Taste and adjust seasonings, then garnish with fresh chopped parsley before serving.

Nutritional Info (per serving)

Calories: 772 kcal

Carbohydrate: 57 g

Cholesterol: 284 mg

Fiber: 10 g

Protein: 66 g

Saturated Fat: 10 g

Sodium: 757 mg

Sugar: 10 g

Fat: 35 g

Unsaturated Fat: 0 g