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.
2 tablespoons olive oil
4 (6-oz.) bone-in, skin-on chicken thighs
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
3 cups unsalted chicken stock
1 cup uncooked Italian pearled farro (such as Natures Earthly Choice)
1/2 cup chopped shallots
10 pitted Castelvetrano olives, sliced
1 1/2 tablespoons drained capers
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup toasted almonds, finely chopped
1 teaspoon lemon zest plus 1 Tbsp. fresh lemon juice
1 garlic clove, grated
1/4 teaspoon crushed red pepper
Fresh flat-leaf parsley leaves, for garnish
Added sugars 0g
Calcium 9% DV
Potassium 9% DV
How to Make It
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.
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.
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.
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