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 parmesan grated
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.