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Slow-Cooker Chicken and Mushroom Farro Risotto

A hearty and creamy risotto made with farro instead of arborio rice, cooked in a slow cooker with tender chicken and mushrooms. It's a delicious fall-inspired meal that even mushroom skeptics will love.
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Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons unsalted butter divided
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 pound cremini or button mushrooms sliced
  • 2 1/4 cups low-sodium chicken broth
  • 1 cup whole farro
  • 1 3- inch piece Parmesan rind
  • 1/3 cup grated Parmesan plus more grated for serving
  • 1 bay leaf
  • pinch ground nutmeg
  • kosher salt and black pepper to taste
  • 4 boneless skinless chicken breasts (about 1.5 pounds), (OR substitute boneless skinless chicken thighs if preferred)

Method
 

  1. In a skillet over medium heat, melt 1 tablespoon of butter. Add the onion, garlic, and mushrooms, and saute for about 10 minutes, stirring frequently, until onions are translucent. Transfer to a 4- to 6-quart slow-cooker.
  2. To the vegetables in the slow-cooker, add the broth, farro, Parmesan rind, bay leaf, nutmeg, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper, stirring everything together. Top with the chicken.
  3. Cover and cook on LOW for 4-5 hours until the chicken is fork-tender and cooked through.
  4. Discard the parmesan rind and bay leaf. Remove the chicken from the slow-cooker and, using two forks, shred into large pieces. Return to the slow-cooker.
  5. Add the remaining 2 tablespoons butter and grated parmesan to the slow cooker, and stir everything to combine. Cover and cook for 5 minutes more, until butter and parmesan are melted.
  6. Serve the risotto hot with additional grated Parmesan, if desired.

Notes

Tip: Whenever you finish up a wedge of parmesan cheese, save the rind! They are great for flavoring soups, stews, and risottos. Simply pop them in a ziplock bag and keep them in the freezer until needed.