Slow Cooker Chicken With Farro and Vegetables

Slow cooker chicken thighs with farro

Diana Rattray / Getty Images

Prep: 15 mins
Cook: 6 hrs 8 mins
Total: 6 hrs 23 mins
Servings: 4 servings
Nutrition Facts (per serving)
772 Calories
35g Fat
57g Carbs
66g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 772
% Daily Value*
Total Fat 35g 45%
Saturated Fat 10g 48%
Cholesterol 284mg 95%
Sodium 757mg 33%
Total Carbohydrate 57g 21%
Dietary Fiber 10g 36%
Total Sugars 10g
Protein 66g
Vitamin C 7mg 35%
Calcium 86mg 7%
Iron 6mg 34%
Potassium 1339mg 28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This slow cooker chicken and farro combination is loaded with flavor, and it's relatively light. Chicken thighs were used in the pictured dish, but leaner chicken breasts can be used as well. The combination of several vegetables with the chicken and farro make it a hearty, satisfying slow cooker meal.

Farro is a good replacement for rice in the slow cooker because you don't have to worry about it turning to mush. It has a pleasant, chewy texture, and it is higher in protein, fiber, and magnesium than brown rice and many other grains. It's an Italian grain, and it's often referred to as an ancient grain. 

You can make this with chicken thighs on the bone as well, but remove the skin to keep it relatively light.


  • 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

Steps to Make It

  1. Heat the olive oil in a large, heavy skillet over medium-high heat. Add the chicken thighs and sprinkle them lightly with a dash each of salt and freshly ground black pepper. Cook for 6 to 8 minutes, turning to brown both sides.

  2. In the crockery insert of the slow cooker, combine the chicken broth, mushrooms, onion, carrot, celery, farro, Worcestershire sauce, Dijon mustard, sage, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Stir to blend.

  3. Push the chicken thighs down into the farro and vegetable mixture.

  4. Cover and cook on LOW for about 6 hours, or until the chicken is tender. The safe minimum temperature for chicken is 160 F (71 C).

  5. Taste and adjust seasonings, as needed.

  6. Sprinkle with fresh chopped parsley before serving.

Tips and Variations

  • 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. 

  • If desired, add 1 clove of garlic, minced, or about 1/2 teaspoon of garlic powder.

  • Diced rutabaga would be a nice addition to the dish.