Slow Cooker Chicken With Farro and Vegetables

• servings: 4 servings
• active time: 15 minutes
• total time: 6 hours 23 minutes

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

Directions

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.

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.

Push the chicken thighs down into the farro and vegetable mixture.

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).

Taste and adjust seasonings, as needed.

Sprinkle with fresh chopped parsley before serving.

Nutrition

• Calories: 772 kcal
• Total Fat: 35 g
• Saturated Fat: 10 g
• Unsaturated Fat: 0 g
• Cholesterol: 284 mg
• Sodium: 757 mg
• Total Carbohydrate: 57 g
• Dietary Fiber: 10 g
• Total Sugars: 10 g
• Protein: 66 g