Step 1

Heat oil in medium nonstick skillet over medium-high heat.

Step 2

Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is soft.

Step 3

Add garlic and jalapenos; cook, stirring frequently, for 1 to 2 minutes, or until jalapenos are soft.

Step 4

Add chicken; cook, stirring frequently, for 5 to 6 minutes, or until chicken is cooked through.

Step 5

Place chicken mixture, farro, beans, corn, tomatoes, water, enchilada sauce, chili powder, cumin, and coriander in a 3-quart slow cooker; mix well and cover. Cook on high for 3 hours, or until liquid has been absorbed, and farro is tender.

Step 6

Remove lid and stir mixture. Season with salt and pepper if desired. Add cheese; mix well. Cover until cheese has melted.

Step 7

Top with green onions and cilantro; serve.