This is my family’s FAVORITE crockpot meal! So easy and absolutely delicious!
2 1/4 cups low-sodium chicken broth (1 can and a little water)
1 cup whole farro
1 pound baby bellas or button mushrooms, halved
2 leeks, white and light green parts only, halved and sliced
1/3 cup grated Parmesan, plus more grated for serving
1 bay leaf
pinch ground nutmeg
- 1 tsp salt
- 1/4 tsp pepper
4 small boneless, skinless chicken thighs (about 1 pound)
2 tablespoons Kerrygold unsalted butter, cut into pieces
1/4 cup chopped fresh flat-leaf parsley leaves
- Combine the broth, farro, mushrooms, leeks, bay leaf, nutmeg, salt, and pepper in a crcokpot. Top with the chicken.
- Cover and cook until the chicken is tender, on low for 4 to 4 ½ hours or on high for 3 to 3 ½ hours.
- Discard the 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 (optional). Makes 4 servings
***21 Day Fix & Fix Extreme Containers: 1 Yellow, 1 Green, 1 Red, .5 Blue ***