Slow Cooker Cheesy Chicken and Farro Enchilada Bowl

Name: Slow Cooker Cheesy Chicken and Farro Enchilada Bowl
Prep time: 15 min
Cook time: 195 min
Total time: 210 min
Yield: 10 servings
Cuisine: Mexican
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; 1.5 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; 1 cup shredded jack, cheddar, or Mexican blend cheese; 3 medium green onions, chopped; 0.25 cup fresh cilantro, finely chopped

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.

Prep: 15 min
Cook: 3 hr 15 min
Yield: 10 servings
Level: medium
Cuisine: Mexican

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Nut-Free

Ingredients

10 servings

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
ground turkey1:1leanaffordable
same cooking method
Full guide →
1 ½ cups dry farro, rinsed
brown rice1:1gluten-freequick-cookgluten-free
cook 2-2.5 hours instead
Full guide →
1 15-oz can black beans, rinsed, drained
pinto beans1:1traditional
same preparation
Full guide →
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

Method

9 steps

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

Tip 1

Rinse farro before cooking to remove any debris and reduce cooking time slightly

Tip 2

For extra heat, leave seeds in one jalapeno or add a pinch of cayenne pepper

Tip 3

Let the dish rest 5 minutes after cooking to allow farro to absorb remaining liquid

Good to Know

Storage

Refrigerate leftovers up to 4 days in airtight container

Make Ahead

Prep vegetables and chicken mixture day before, refrigerate separately from dry ingredients

Serve With

Serve hot directly from slow cooker, garnish with additional cilantro and lime wedges if desired

See pairing guide →

Common Mistakes

Watch

Don't skip rinsing farro to avoid gritty texture

Watch

Add cheese only at end to prevent curdling during long cooking

Substitutions

Dairy-Free Swaps

Mexican cheese→

monterey jack1:1mildcreamydairy-free

melts beautifully

Full guide →

Gluten-Free Swaps

farro→

brown rice1:1gluten-freequick-cookgluten-free

cook 2-2.5 hours instead

Full guide →

General Alternatives

ground chicken→

ground turkey1:1leanaffordable

same cooking method

Full guide →

black beans→

pinto beans1:1traditional

same preparation

Full guide →

Find more substitutions →

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.