Slow-Cooker Chicken & Carrot Farro Risotto

You know how you can tell a meal will be good just by the way to smells up a room?

That's this dish.

My mouth was watering from the point the aromas entered my nose until (and possibly after) that first bite!

I used carrots as my vegetable, though I think it would be equally as delish with mushrooms, new potatoes, turnips... 

Here's the recipe:

Slow-Cooker Chicken & Carrot Farro Risotto
(Serves 4)

      * 2 1/4 cups low-sodium, organic chicken broth
      * 1 cup whole farro
      * 4 whole carrots, sliced 
      * 2 leeks, white and light green parts only, halved and sliced
      * 1 bay leaf
      * pinch ground nutmeg
      * kosher salt and black pepper
      * 4 small boneless, skinless chicken breast (or 2 large)

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


(For the 21 Day Fix plan: 1 red, 2 green, 1 yellow)