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As the leaves begin to turn and the air takes on a crispness, autumn invites us to indulge in comforting recipes that warm both body and soul. The days grow shorter, and the need for hearty meals rises alongside the temperature drop. One dish that embodies the essence of this season is Cozy Autumn Crockpot Chicken Chili with Rice. This delightful recipe not only captures the flavors of fall but also serves as a perfect solution for busy weeknights, offering a nutritious and satisfying meal with minimal effort.

Fall Crockpot Chicken Chili with Rice

Get ready to embrace the cozy vibes of autumn with this heartwarming Crockpot Chicken Chili with Rice. Perfect for busy weeknights, this recipe combines tender chicken, wholesome beans, and layered spices for a satisfying meal that infuses your home with delightful aromas. Minimal prep time results in a rich, flavorful chili that’s ideal for family dinners or gatherings. Garnish with fresh cilantro and lime for an extra burst of flavor. Enjoy the warmth of this nourishing dish as the temperatures drop!
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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 cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper, to taste

1 tablespoon olive oil

Fresh cilantro and lime wedges for garnish (optional)

Instructions
 

Prep the Chicken: In a skillet over medium heat, warm the olive oil. Season the chicken thighs with salt and pepper; then sear them in the skillet until browned on both sides, about 4-5 minutes per side. This step adds depth of flavor but is optional if you’re short on time.

    Load the Crockpot: In the bottom of a 6-quart crockpot, combine the diced onion, minced garlic, black beans, kidney beans, corn, crushed tomatoes, chicken broth, rice, chili powder, cumin, smoked paprika, oregano, cayenne pepper, and additional salt and pepper to taste.

      Add the Chicken: Place the seared chicken thighs on top of the chili mixture in the crockpot. Press them down slightly to ensure they are submerged in the broth and spices.

        Cook Low and Slow: Cover the crockpot with its lid. Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.

          Shred the Chicken: When cooking is complete, carefully remove the chicken thighs from the crockpot and shred them using two forks. Return the shredded chicken back to the pot and stir to combine.

            Adjust Seasoning: Taste the chili and adjust seasoning as needed, adding more salt, pepper, or spices to your preference.

              Serve: Ladle the chili into bowls and sprinkle with fresh cilantro. Serve with lime wedges on the side for an added zing.

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