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Slow cooker farro is one of those wonderfully dependable dishes: the grain stays chewy and tender even after long, slow cooking, and the flavors meld beautifully as it simmers. This version cooks into a savory pilaf-style side dish with onions, herbs, and just enough broth to keep everything moist and flavorful.
It’s also endlessly adaptable — add bacon or ham for richness, or keep it meat-free by using vegetable broth. Either way, the farro absorbs all the seasonings as it cooks, resulting in a comforting, hearty dish that works as a side or a simple main.
What Is Farro?
Farro is an ancient whole grain known for its pleasantly chewy texture and nutty flavor. It holds up exceptionally well in simmered or slow-cooked dishes because it doesn’t easily turn mushy. Most farro sold in U.S. grocery stores is “pearled,” meaning some of the bran has been removed so it cooks more quickly — perfect for slow cooker recipes like this one. Its hearty structure makes it great for soups, pilafs, salads, and grain bowls.
What You’ll Like About This Dish
Hands-off cooking. The slow cooker does all the work while the farro stays perfectly textured.
Great flavor. Onions, thyme, parsley, and broth infuse the farro as it simmers.
Flexible. Add bacon or ham, or skip the meat entirely for a vegetarian side.
Versatile side dish. Pairs well with chicken, pork, sausage, or roasted vegetables.
Ingredient Notes
- Farro: Holds its texture well in slow cooking; use pearled farro for the quickest, most consistent results.
- Bacon or ham: Adds smoky, savory depth; either works well, or omit for a meatless version.
- Chicken stock: Provides richness; vegetable broth is a great substitute.
- Bay leaf: Adds subtle herbal flavor during the long cook time.
- Parsley: Brightens the dish and adds fresh color.
- Onion: Softens completely and seasons the entire pilaf.
- Black pepper: Adds gentle warmth.
- Thyme: A classic herbal note that complements farro’s nuttiness.
- Peas: Stirred in at the end to keep their color and texture vibrant.
- Salt: Add at the end to avoid overseasoning when using broth or cured meats.
Steps to Make Slow Cooker Farro
- Combine the farro, bacon or ham, broth, bay leaf, parsley, onion, pepper, and thyme in the slow cooker.
- Cover and cook on HIGH until the farro is tender and most of the liquid is absorbed.
- Stir in the peas and continue cooking until heated through.
- Taste and add salt as needed.
- Serve warm as a side dish or simple main.
Tips for Slow Cooker Farro
- Rinse the farro before cooking to remove dust and help it hydrate evenly.
- Add the peas at the end so they stay bright and don’t overcook.
- If the mixture seems too dry, stir in a splash of broth before serving.
- For extra richness, sauté the onions briefly before adding them to the slow cooker.
Recipe Variations
- Meat-free version. Use vegetable broth and omit the bacon or ham for a vegetarian dish.
- Herb-forward farro. Add chopped basil, dill, or chives just before serving.
- Cheesy finish. Stir in grated Parmesan or Pecorino for a creamy, savory twist.
- Vegetable boost. Add diced carrots, celery, or mushrooms with the onions for extra texture.
- Lemony version. Add lemon zest or a squeeze of lemon juice at the end for brightness.
Serving Suggestions
- Serve as a hearty side with roasted chicken, pork chops, or sausage.
- Add grilled or roasted vegetables on top for a simple vegetarian bowl.
- Pair with a green salad or sautéed greens for a balanced meal.
- Spoon into bowls and top with Parmesan for a cozy main dish.
- Use leftovers as a base for grain bowls with beans, veggies, or eggs.
How to Store
Refrigerate: Store in an airtight container for 3 to 4 days. Farro holds up well without getting mushy.
Freeze: Freeze for up to 2 months. Thaw overnight in the refrigerator.
Reheat: Warm gently on the stovetop or in the microwave with a splash of broth or water to loosen the grains.
Slow Cooker Farro
Ingredients
- 1 cup farro
- 4 strips cooked bacon, diced (or 1/2 cup diced ham)
- 2 ½ cups low sodium chicken broth
- 1 bay leaf
- ½ cup onion, chopped
- ¼ tsp ground black pepper
- ½ tsp dried leaf thyme
- 1 cup frozen peas or peas and carrots, thawed
- 2 tbsp chopped fresh parsley
- Kosher salt, to taste
Recommended Equipment
Instructions
- In a slow cooker, combine the farro, bacon (or ham), chicken broth, bay leaf, onion, pepper, and thyme.1 cup farro | 4 strips cooked bacon | 2 1/2 cups low sodium chicken broth | 1 bay leaf | 1/2 cup onion | 1/4 tsp ground black pepper | 1/2 tsp dried leaf thyme
- Cover the slow cooker and cook on high for about 2 1/2 hours, or until the farro is tender and most of the liquid has been absorbed. Cook time varies by farro type and slow cooker—start checking at about 2 hours.
- Add the thawed peas or peas and carrots and continue cooking for 10 minutes. Stir in the parsley and season with kosher salt, as needed.1 cup frozen peas or peas and carrots | 2 tbsp chopped fresh parsley | Kosher salt
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
