Slow Cooker Chicken With Farro and Vegetables Recipe

Serves: 4 Save

Ingredients (14)

  • 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

Learn how to make this recipe at The Spruce Eats

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