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

Deb Wise
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Credit: Greg DuPree

Recipe Summary test

20 mins
7 hrs 20 mins
Serves 4 (serving size: 1 thigh and 1 1/8 cups farro)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

512 calories; fat 24g; saturated fat 5g; protein 34g; carbohydrates 38g; fiber 5g; sugars 3g; sodium 665mg.