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Chicken and Mushroom farro risotto


Slow cooker risotto

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  • 2 1/4 cups low sodium chicken broth
  • 1 cup whole farro
  • 1 pound cremini or button mushrooms, halved or quartered
  • 2 leeks, white and light green parts only, halved and sliced
  • 1 3-inch piece Parmesan rind and 1/3 cup grated Parmesan cplus more 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



Step 1

Combine the broth, farro, mushroom, leeks, Parmesan rind, bay leaf, nutmeg, 1 1/4 teaspoons salt and 1/4 teaspoon pepper in a 4 - 6 quart slow cooker. Top with chicken

Cover and cook until the chicken is tender, on low for 6 - 7 hours or on high for 4 -5 hours

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.

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