28 oz BPA-free canned, jarred or boxed unsalted diced tomatoes with juices (try: Eden Organic Diced Tomatoes)
2 large leeks, thinly sliced (white and light green parts only) (tip: To clean leeks, slice lengthwise and rinse the dirt out under warm running water, separating the segments to allow the water through.)
1 large bulb fennel, cored and thinly sliced
2 cups farro, rinsed
1 1/2 cups low-sodium chicken broth
2 tbsp unsalted tomato paste
1 lb medium shrimp, peeled and deveined, thawed if frozen
2 tbsp chopped fresh flat-leaf parsley leaves
To a 5-qt slow cooker, add tomatoes, leeks, fennel, farro, broth, tomato paste and 1 1/2 cups water; stir to break up tomato paste. Cover and cook on high for 2 hours, opening lid to stir gently about every 30 minutes.
Remove lid, add shrimp and stir to combine. Replace lid and continue cooking for an additional 30 minutes, until shrimp are pink and opaque throughout, stirring once after 15 minutes of cooking. Divide among serving bowls and garnish with parsley.
You might not think that you can make pasta in your slow cooker, but this scrumptious, Mediterranean-inspired rotini will prove otherwise. Shrimp adds lean protein while roasted peppers and olives add some extra zing.