Slow-Cooker Chicken and Mushroom Farro Risotto

By bjlazyl

Ingredients

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

Preparation

Step 1

Directions

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 6 to 7 hours or on high for 4 to 5 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.