Slow Cooker Cheesy Chicken and Farro Enchilada Bowl
A hearty one-pot meal combining tender ground chicken, nutty farro, black beans, and corn in a rich enchilada sauce, all topped with melted cheese. This healthy twist on traditional enchiladas delivers bold Mexican flavors with the convenience of slow cooking. Perfect for busy weeknight dinners or meal prep, the farro adds extra fiber and protein while creating a satisfying, complete meal that feeds the whole family.
Ingredients
- 1 tsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 2 medium jalapenos, seeded and deveined, finely chopped
- 1 lb raw ground chicken breast
- 1 ½ cups dry farro, rinsed
- 1 15-oz can black beans, rinsed, drained
- 1 cup frozen corn
- 1 15-oz can diced fire-roasted tomatoes, no salt added
- 1 cup water
- 1 10-oz can red enchilada sauce
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 2 tsp ground coriander
- sea salt and ground black pepper, to taste(optional)
- 1 cup shredded jack, cheddar, or Mexican blend cheese
- 3 medium green onions, chopped
- ¼ cup fresh cilantro, finely chopped
Instructions
- 1
Heat oil in medium nonstick skillet over medium-high heat
- 2
Add onion and cook, stirring frequently, until onion is soft
- 3
Add garlic and jalapenos and cook, stirring frequently, until jalapenos are soft
- 4
Add chicken and cook, stirring frequently, until chicken is cooked through
- 5
Place chicken mixture, farro, beans, corn, tomatoes, water, enchilada sauce, chili powder, cumin, and coriander in slow cooker and mix well
- 6
Cover and cook on high until liquid has been absorbed and farro is tender
- 7
Remove lid and stir mixture, season with salt and pepper if desired
- 8
Add cheese and mix well, cover until cheese has melted
- 9
Top with green onions and cilantro and serve
Tips
Rinse farro before cooking to remove any debris and reduce cooking time slightly
For extra heat, leave seeds in one jalapeno or add a pinch of cayenne pepper
Let the dish rest 5 minutes after cooking to allow farro to absorb remaining liquid
Good to Know
Refrigerate leftovers up to 4 days in airtight container
Prep vegetables and chicken mixture day before, refrigerate separately from dry ingredients
Serve hot directly from slow cooker, garnish with additional cilantro and lime wedges if desired
Common Mistakes
Don't skip rinsing farro to avoid gritty texture
Add cheese only at end to prevent curdling during long cooking
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use instant farro instead of regular farro?
Yes, but reduce cooking time to 2-2.5 hours on high as instant farro cooks much faster than regular farro.
What if my farro is still chewy after 3 hours?
Add 1/4 cup more water and continue cooking 30 minutes. Older farro may need extra time and liquid.
How long will leftovers keep in the refrigerator?
Store covered in refrigerator up to 4 days. Reheat portions with splash of water to restore moisture.