This slow cooker risotto is unique in that Farro, a wheat grain, is used instead of Arborio rice. It gives the dish a heartier texture and the parmesan cheese truly brings all of the flavors to life. This is a great night before Thanksgiving recipe when you are in the midst of baking, prepping the turkey, and hosting family and friends. The hands on time for this slow-cooker dish is 20 minutes and you can set it on either low or high heat and forget it until you’re ready to eat!
2 1/4 cups low-sodium chicken broth
1 cup whole farro
1 pound cremini or button mushrooms, halved or quartered if large
2 leeks, white and light green parts only, halved and sliced
1 3-inch piece parmesan rind and 1/3 cup grated parmesan, plus more grated for serving
1 bay leaf
pinch ground nutmeg
kosher salt and black pepper
4 small boneless, skinless chicken thighs (about 1 pound)
2 tablespoons unsalted butter, cut into pieces
1/4 cup chopped fresh flat-leaf parsley
Combine the broth, farro, mushrooms, leeks, parmesan rind, bay leaf, nutmeg, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper in a 4-6 quart slow cooker. Top with the chicken.
Cover and cook until the chicken is tender, on low for 6-7 hours or on high for 4-5 hours.
Discard the parmesan rind and bay leaf. Using 2 forks shred the chicken into large pieces. Stir in the butter and grated parmesan.
Sprinkle the risotto with the parsley and serve with additional grated parmesan.