Greek-Style Slow-Cooker Farro with Chickpeas and Artichokes

In a 5- to 6-quart slow cooker layer the first 12 ingredients (through salt), keeping the farro submerged and at the bottom of the slow cooker. Cover and cook on low 3¼ to 3½ hours or on high 1½ to 1¾ hours. 2. Stir in spinach. Sprinkle servings with olives, pepper, and fennel fronds. Serve with lemon wedges.