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As the leaves begin to turn and the air grows crisp, there’s nothing like a warm bowl of chili to embrace the coziness of the autumn season. The Cozy Autumn Crockpot Chicken Chili with Rice is a perfect reflection of this sentiment, combining comfort and nourishment into one hearty dish. This recipe not only fills your home with the inviting aromas of fall but also provides a satisfying meal that can be enjoyed by the whole family.

Fall Crockpot Chicken Chili with Rice

Warm up this autumn with a delicious bowl of Cozy Autumn Crockpot Chicken Chili with Rice. This hearty dish combines tender chicken thighs, nutritious beans, and vibrant vegetables, all slow-cooked to perfection in a convenient crockpot. Filled with warm spices and comforting flavors, it’s ideal for busy weeknights or cozy weekends. Enjoy easy preparation, delightful aromas, and a nourishing meal that your whole family will love. Perfect for sharing and savoring!
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Ingredients
  

2 pounds boneless, skinless chicken thighs

1 medium onion, diced

3 cloves garlic, minced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (28 oz) crushed tomatoes

2 cups chicken broth

1 cup uncooked white or brown rice

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper (or adjust to your desired spice level)

Salt and freshly cracked pepper, to taste

1 tablespoon olive oil

Fresh cilantro leaves and lime wedges for garnish (optional but recommended)

Instructions
 

Prep the Chicken: Heat the olive oil in a skillet over medium heat. Season the chicken thighs with salt and pepper. Once the skillet is hot, sear the chicken thighs for about 4-5 minutes on each side until they are golden brown. Although this browning step enhances the flavor, it can be skipped if you're pressed for time.

    Load the Crockpot: In the base of a 6-quart crockpot, layer in the diced onion and minced garlic first. Then add the black beans, kidney beans, corn, crushed tomatoes, and chicken broth. Follow this by stirring in the uncooked rice, chili powder, cumin, smoked paprika, oregano, cayenne pepper, and a sprinkle of additional salt and pepper to taste.

      Add the Chicken: Position the seared chicken thighs on top of the chili mixture in the crockpot. Gently press them into the mixture to ensure they are submerged in the flavorful broth and spices.

        Cook Low and Slow: Secure the lid on the crockpot. Cook on the low setting for 6-8 hours or on high for 3-4 hours, until the chicken is thoroughly cooked and tender.

          Shred the Chicken: Once the cooking time is completed, carefully remove the chicken thighs from the crockpot using tongs. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and mix it well with the chili.

            Adjust Seasoning: Give the chili a taste and adjust the seasoning if necessary. Feel free to add more salt, pepper, or additional spices to suit your preference.

              Serve: Ladle the comforting chicken chili into bowls, garnishing each serving with fresh cilantro leaves. For an added burst of flavor, serve with lime wedges on the side.

                Prep Time: 15 minutes | Total Time: 7-8 hours | Servings: 6-8

                  - Presentation Tips: For an inviting presentation, serve the chili in rustic bowls and add a sprinkle of cheese or avocado slices on top, if desired. A dollop of sour cream can also enhance creaminess and flavor.