Spray the bottom of your slow cooker with cooking spray. Place pargiyot in a single layer in the slow cooker. Pour farro or barley into the pot.
In a medium-sized bowl, mix the rest of the ingredients; pour over chicken and farro. Cover the slow cooker and cook for five hours on low or for three hours on high.
Directions
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Tips:
Slow cookers are designed to do their own thing, so you don’t need to keep checking the contents. Every time you take the lid off, it releases some of the heat, so if you keep checking on the food, increase the cooking time a bit.
Description:
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi
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Would this work with chicken breast? I don’t have pargiyot on hand.
It should work but cook it for a bit less time and keep an eye on it so it doesn't dry out.
Any tips or adjustments for serving this for the Shabbos morning seuda?
I'd suggest adding a little extra liquid and waiting to turn the slow cooker/ crock pot on until it's close to shabbat so the dish doesn't over cook.
Can I replace barley with quinoa?
Yes!