Oh, this stew. Trust me when I tell you that you need it in your life now, because it is the perfect way to warm up these freezing winter days. And when I say stew, I mean it – we’re talking thick, creamy, and hearty, as rich as risotto.
Chicken + whole-grain farro goodness + mushrooms + spinach + parmesan is utter perfection, and it just can’t get any easier than throwing everything together in a slow cooker. Nutty farro and vegetable goodness makes this the grown-up version of chicken & rice soup.
I’m calling it right now: January is the month of slow cooking. Not just because this is the second slow cooker recipe I’ve posted this week (oops), but between New Years resolutions and getting a liiiiittle burnt out on massive amounts of holiday cooking, simple & healthy wins.
Best of all, we’re talking super-high protein, low carb & fat, and packing a ton of vitamins. Comfort food just doesn’t get much better than this: rich, decadent taste with great nutrition.
I drizzled a little hot sauce on top because I have a spiciness obsession (no regrets) and it just keeps getting better.
- 1 onion, diced
- 3 cloves garlic, minced
- 1 lb. mushrooms, sliced
- 3 cups chicken broth
- 1½ lb. chicken, diced
- 1 cup whole farro
- 10 oz. frozen spinach
- ½ t. salt
- ½ t. pepper
- ½ t. nutmeg
- 1-2 cups whole or 2% milk
- 2 T. butter
- ¼ cup grated parmesan, plus extra for serving
- Combine onion, garlic, mushrooms, broth, chicken, farro, spinach, and spices in slow cooker.
- Cook on low for 4 to 5 hours, stirring occasionally, until chicken is cooked through and farro is tender.
- Add 1 cup of milk, butter, and parmesan and stir until the butter is melted. Slowly add more milk until
- you like the consistency.
- Season with additional salt and pepper to taste and serve with extra parmesan.