A Wintery and Warming Main Dish: Slow Cooker Chicken with Farro and Veggies
1 tablespoon extra-virgin olive oil
4 to 6 chicken thighs (boneless and skinless)
Dash of kosher salt and freshly ground black pepper
2 cups chicken broth (low sodium)
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 heaping teaspoon Dijon mustard
1 teaspoon dried crumbled sage
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon black pepper (freshly ground)
Optional: fresh chopped parsley
Heat the olive oil in a large, heavy skillet over medium-high heat.
Add the chicken thighs and sprinkle them lightly with salt and freshly ground black pepper.
Cook for 6 to 8 minutes, turning to brown both sides.
In the crockery insert of the slow cooker, combine the chicken broth, mushrooms, onion, carrot, celery, farro, Worcestershire sauce, Dijon mustard, sage, kosher salt, and freshly ground black pepper.
Stir to blend.
Push the chicken thighs down into the farro and vegetable mixture.
Cover and cook on LOW for about 6 hours, or until the chicken is tender.
Taste and adjust seasonings, as needed.
There should be enough moisture in the slow cooker, but check it a few hours before it's done to make sure.
Add more broth or a little water, if necessary.
If you use boneless chicken breasts in the dish, check them for doneness a little earlier, around 5 hours. Chicken breasts can become dry if cooked too long.