m. c. de marco: The New Kitchen Cookbook

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.


  • 4–6 chicken thighs
  • 1 c. farro
  • 1 small to medium onion, chopped
  • 5 cloves garlic, whole
  • 2 ¼ c. water
  • 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
  • 2 c. frozen peas


  1. Combine all ingredients except peas in crockpot.
  2. Cook on low 6 hours.
  3. Cook peas separately, then mix in.


The sausage is my own invention.

The crockpot recipes called for lots of mushrooms or bell pepper rather than the peas.