Crockpot Chicken with Farro
Adapted from several crockpot chicken with farro recipes. The one that first inspired me came from The Spruce’s large crockpot chicken collection, but it seemed low on both liquid and stars (and I had no mushrooms) so I adapted. The peas in particular came from this non-crockpot recipe.
Serves 3–4.
Ingredients
- 4–6 chicken thighs
- 1 c. farro
- 1 small to medium onion, chopped
- 5 cloves garlic, whole
- 2 ¼ c. water (1 ¼ c. for the Instant Pot)
- 2 chicken or mushroom broth cubes, or one of each
- 2 stalks celery, chopped
- ½ of an Italian sausage, thinly sliced (optional)
- ½ tsp. salt
- 1 bay leaf
- pepper
- red pepper
- cumin
- sage
- mustard seed
- dash nutmeg
- Ras el Hanout (optional)
- 2 c. frozen peas
Directions
- Combine all ingredients except peas in crockpot.
- Cook on low 6 hours in a crockpot, or at high pressure for 15 or 30 minutes in an Instant Pot, depending on whether the chicken is frozen.
- Cook peas separately, then mix in.
Variants
The sausage is my own invention. The Instant Pot directions are my own invention.
The crockpot recipes called for lots of mushrooms or bell pepper rather than the peas.
