Go Back
To truly appreciate the Cozy Autumn Chicken Chili, it’s important to understand the key ingredients that make this dish not just comforting but also nourishing. Each component plays a vital role in delivering flavor and health benefits.

Fall Crockpot Chicken Chili with Rice

Warm up this autumn with a cozy bowl of Chicken Chili that's perfect for chilly days! This hearty recipe combines tender chicken, nutritious beans, and vibrant veggies, creating a delicious meal that's both comforting and nourishing. Ideal for family dinners or tasty get-togethers, this dish not only satisfies your cravings but also brings everyone together. Enjoy the rich flavors and health benefits while embracing the essence of fall cooking. Try it out and savor every bite!
Print Recipe Pin Recipe

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 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 skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent (about 5 minutes). This step enhances the flavor of your chili.

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

      Season the Chili: Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Mix well to ensure all ingredients are evenly combined.

        Cook in the Crockpot: Cover the slow cooker with a lid and set it to low for 6-8 hours, or high for about 3-4 hours. The chicken should be fully cooked and tender enough to shred easily.

          Add the Rice: Once the chicken is cooked, remove it from the crockpot and shred it using two forks. Stir in the uncooked rice and shredded chicken back into the mixture. If needed, add a bit more broth to achieve desired consistency. Cover and cook on high for an additional 30-40 minutes, or until the rice is tender.

            Final Adjustments: After cooking, taste the chili and adjust seasoning with more salt, pepper, or cayenne pepper if desired.

              Serve: Ladle the chili into bowls and top with sour cream, shredded cheese, and a sprinkle of fresh cilantro if using. Enjoy your cozy, hearty fall dinner!

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