Name: Slow Cooker Mediterranean Chicken and Farro
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Ingredients: 2 tablespoons olive oil; 4 (6 ounce) chicken thighs, bone in, skin on; 1/2 teaspoon kosher salt, divided; 1/2 teaspoon black pepper; Cooking spray; 3 cups unsalted chicken stock; 1 cup uncooked Italian pearled farro; 1/2 cup chopped shallots; 10 pitted Castelvetrano olives, sliced; 1 1/2 tablespoons drained capers; 1/2 cup finely chopped Italian flat leaf parsley; 1/4 cup toasted almonds, finely chopped; 1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice; 1 garlic clove, grated; 1/4 teaspoon crushed red pepper; Fresh flat leaf parsley for garnish

Slow Cooker Mediterranean Chicken and Farro

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The aroma of this easy chicken and farro recipe will whisk you away to an Italian village where waiters in white aprons serve you with a smile. The chewy, nutty farro absorbs the flavors of the chicken juices and the tangy lemon, capers, and olives add zest. Family and company alike will clamor for this colorful, aromatic dish.

Author: Norann Oleson
Prep Time: 20 minutes
Cook Time: 7 hours
Total Time: 7 hours 20 minutes
Yield: Serves 4
Category: Entrées

Ingredients

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2 tablespoons olive oil
4 (6 ounce) chicken thighs, bone in, skin on
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper
Cooking spray
3 cups unsalted chicken stock
1 cup uncooked Italian pearled farro
1/2 cup chopped shallots
10 pitted Castelvetrano olives, sliced
1 1/2 tablespoons drained capers
1/2 cup finely chopped Italian flat leaf parsley
1/4 cup toasted almonds, finely chopped
1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice
1 garlic clove, grated
1/4 teaspoon crushed red pepper
Fresh flat leaf parsley for garnish

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Instructions

Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook chicken until browned, about 2 minutes per side. Set aside.
Coat a 5-quart slow cooker with cooking spray. Stir together stock, farro, shallots, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper in slow cooker. Top with chicken; sprinkle with olives and capers. Cover and cook on low until a thermometer inserted in chicken registers 165 degrees F, 7 to 8 hours.
Remove chicken from slow cooker. Add chopped parsley, almonds, lemon zest and juice, garlic, and red pepper to farro mixture; stir until creamy. Garnish servings with parsley leaves.

Find it online: https://foodgardening.mequoda.com/recipe/slow-cooker-mediterranean-chicken-and-farro/