I am a lazy slow cooker cook.
What that means is that I don’t like slow cooker recipes in which you have to practically cook everything before you ever get it in the crockpot—sear the meat, saute the vegetables, boil some sauce…you might as well just stay home and cook the whole darn thing on the stove!
When I saw this recipe in Clean Eating magazine, I thought it looked like a great slow cooker recipe: put everything in the crockpot and turn it on.
Two or three hours later you have dinner. Perfect!
Everything else just gets dumped into the crockpot.
And the best part is that it turns out to be delicious and it’s healthy!
Slow Cooker Shrimp, Farro, and Tomato Risotto
- 28 oz. diced tomatoes with juice
- 1 onion chopped
- 1 large fennel bulb cored and thinly sliced
- 2 cups farro rinsed
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 1 1/2 cups water
- 1 lb. medium shrimp peeled and deveined, thawed if frozen
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup grated Asiago cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- In a 5-6 quart slow cooker, combine tomatoes, onion, fennel, farro, broth, tomato paste, water, thyme, oregano, salt, and pepper. Stir to break up tomato paste. Cover and cook on high for 2 hours, stirring gently every 30 minutes. After 2 hours, remove lid and add shrimp and cheese. Stir to combine.
- Replace lid and continue cooking for an additional 30 minutes, until shrimp are pink and opaque, stirring once after 15 minutes. Can serve immediately or keep on warm for a while. Garnish servings with chopped fresh parsley.