Slow-Cooker Chicken and Mushroom Farro Risotto

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Photo by Chris Court
Slow-Cooker Chicken and Mushroom Farro Risotto 2.8 252 5 1
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 478 calories
    • Fat 19 g
    • Sat Fat 8 g
    • Cholesterol 99 mg
    • Sodium 933 mg
    • Protein 36 g
    • Carbohydrate 44 g
    • Sugar 6 g
    • Fiber 6 g
    • Iron 4 mg
    • Calcium 197 mg

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.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.

Ingredients

  1. Check 2 1/4 cups low-sodium chicken broth
  2. Check 1 cup whole farro
  3. Check 1 pound cremini or button mushrooms, halved or quartered if large
  4. Check 2 leeks, white and light green parts only, halved and sliced
  5. Check 1 3-inch piece Parmesan rind and 1/3 cup grated Parmesan, plus more grated for serving
  6. Check 1 bay leaf
  7. Check pinch ground nutmeg
  8. Check kosher salt and black pepper
  9. Check 4 small boneless, skinless chicken thighs (about 1 pound)
  10. Check 2 tablespoons unsalted butter, cut into pieces
  11. Check 1/4 cup chopped fresh flat-leaf parsley leaves

Directions

  1. 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.
  2. 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).
  3. Discard the Parmesan rind and bay leaf. Using 2 forks, shred the chicken into large pieces. Stir in the butter and grated Parmesan.
  4. Sprinkle the risotto with the parsley and serve with additional grated Parmesan.