Slow Cooker Chicken With Farro and Vegetables
Slow Cooker Chicken With Farro and Vegetables
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
Instructions
- 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.
6 min - 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
Push the chicken thighs down into the farro and vegetable mixture.
- 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).
360 min - 5
Taste and adjust seasonings, as needed.
- 6
Sprinkle with fresh chopped parsley before serving.
Nutrition
Per serving (based on 4 servings)
