Slow-Cooker Chicken and Mushroom Farro Risotto

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Ingredients

• 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 leaves

Directions

1. Combine the broth, farro, mushrooms, leeks, Parmesan rind, bay leaf, nutmeg, 1¼ teaspoons salt, and ¼ teaspoon pepper in a 4- to 6-quart slow cooker. Top with the chicken.
2. 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 (this will shorten total recipe time).
3. Discard the Parmesan rind and bay leaf. Using 2 forks, shred the chicken into large pieces. Stir in the butter and grated Parmesan.
4. Sprinkle the risotto with the parsley and serve with additional grated Parmesan.