Rating: 3 stars
260 Ratings
  • 5 star values: 42
  • 4 star values: 42
  • 3 star values: 47
  • 2 star values: 88
  • 1 star values: 41
Lindsay Hunt

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Credit: Chris Court

Recipe Summary test

hands-on:
20 mins
total:
4 hrs 50 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the broth, farro, mushrooms, leeks, Parmesan rind, bay leaf, nutmeg, 1¼ teaspoons salt, and ¼ teaspoon pepper in a 4- to 6-quart slow cooker. Top with the chicken.

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  • Cover and cook until the chicken is tender, on low for 4 to 4 ½ hours or on high for 3 to 3 ½ hours (this will shorten total recipe time).

  • Discard the Parmesan rind and bay leaf. Using 2 forks, shred the chicken into large pieces. Stir in the butter and grated Parmesan.

  • Sprinkle the risotto with the parsley and serve with additional grated Parmesan.

Nutrition Facts

478 calories; fat 19g; saturated fat 8g; cholesterol 99mg; sodium 933mg; protein 36g; carbohydrates 44g; sugars 6g; fiber 6g; iron 4mg; calcium 197mg.
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