- Calories 512
- Fat 24g
- Satfat 5g
- Unsatfat 17g
- Protein 34g
- Carbohydrate 38g
- Fiber 5g
- Sugars 3g
- Added sugars 0g
- Sodium 665mg
- Calcium 9% DV
- Potassium 9% DV
Slow-Cooker Mediterranean Chicken and Farro
Greg DuPree
Chicken thighs hold up nicely in the slow cooker, surrendering rich juices that make this fiber-packed farro extra-satisfying. Castelvetrano olives are bright green and buttery; look for them at your grocery’s olive bar. Having trouble finding pearled farro? Pick some up here.
How to Make It
Step 1
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.
Step 2
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°F, 7 to 8 hours.
Step 3
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.
