Slow Cooker Chicken With Farro and Vegetables Recipe

Ingredients (14)

• 1 tablespoon extra-virgin olive oil
• 4 to 6 boneless, skinless chicken thighs
• 1/2 teaspoon plus 1 dash kosher salt, divided
• 1/2 teaspoon plus 1 dash freshly ground black pepper, divided
• 2 cups low-sodium chicken broth
• 4 to 6 ounces sliced mushrooms
• 1 cup chopped onion
• 1 cup thinly sliced carrot
• 1 cup thinly sliced celery
• 1 cup uncooked farro
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon crumbled dried sage
• Fresh chopped parsley, optional