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
* 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)