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As the leaves turn golden and the air gets crisp, nothing feels more comforting than a warm bowl of chili. This Cozy Autumn Chicken Chili is the perfect dish to embrace the flavors of the season while providing nourishment and warmth. The vibrant colors and rich flavors of autumn are beautifully captured in this hearty recipe, making it a favorite for family gatherings, cozy dinners, and meal prep alike. Packed with protein, fiber, and a medley of spices, this chili is not only easy to prepare but also full of heartwarming flavors that evoke the spirit of fall. In this article, we will explore the ingredients, cooking methods, and the delightful experience of enjoying this autumn classic.

Fall Crockpot Chicken Chili with Rice

Warm up this fall with Cozy Autumn Chicken Chili, the ultimate comfort food for chilly days. Packed with tender chicken thighs, hearty beans, sweet corn, and aromatic spices, this dish is both nourishing and satisfying. It's easy to prepare, making it perfect for family gatherings or cozy nights in. Enjoy the rich flavors that evoke the spirit of autumn while keeping your meals nutritious and delicious. Gather your loved ones and savor this heartwarming delight.
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

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 (14.5 oz) diced tomatoes with green chilies

1 medium onion, diced

3 cloves garlic, minced

2 cups chicken broth

1 cup uncooked long-grain white rice

2 tbsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

1 tsp dried oregano

½ tsp cayenne pepper (adjust to taste)

Salt and pepper to taste

2 tbsp olive oil

Fresh cilantro for garnish (optional)

Sour cream and shredded cheese for serving (optional)

Instructions
 

Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing for about 5 minutes until the onion becomes translucent and fragrant. This step builds a strong flavor base for your chili.

    Prepare the Slow Cooker: Carefully transfer the sautéed onion and garlic to a spacious crockpot. Add the chicken thighs, drained black beans, drained kidney beans, drained corn, diced tomatoes (along with their juices), and the chicken broth.

      Season the Chili: In the crockpot, sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Stir everything together thoroughly to ensure that all ingredients are evenly coated with the spices.

        Cook in the Crockpot: Securely cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The chicken is done when it's fully cooked and can be shredded easily with a fork.

          Add the Rice: Once the chicken is cooked through, remove it from the crockpot and shred it using two forks. Return the shredded chicken back to the pot along with the uncooked rice. If the mixture appears too dry, add a bit more chicken broth to reach your desired consistency. Cover the crockpot again and cook on high for an additional 30-40 minutes, or until the rice becomes tender.

            Final Adjustments: After the rice is cooked, taste the chili and make any necessary adjustments to the seasoning, adding more salt, pepper, or cayenne pepper if you desire a bit more heat.

              Serve: Dish the hearty chili into bowls and top with dollops of sour cream, a generous sprinkle of shredded cheese, and fresh cilantro if desired for a burst of color and flavor. Enjoy your warm and comforting autumn meal!

                Prep Time, Total Time, Servings: 15 minutes | 7 hours | 6 servings