Crockpot Chicken with Farro – m. c. de marco

Ingredients

• 4–6 chicken thighs
• 1 c. farro
• 1 small to medium onion, chopped
• 5 cloves garlic, whole
• 2 ¼ c. water (1 ¼ c. for the Instant Pot)
• 2 chicken or mushroom broth cubes, or one of each
• 2 stalks celery, chopped
• ½ of an Italian sausage, thinly sliced (optional)
• ½ tsp. salt
• 1 bay leaf
• pepper
• red pepper
• cumin
• sage
• mustard seed
• dash nutmeg
• Ras el Hanout (optional)
• 2 c. frozen peas