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When preparing your Autumn Harvest Crockpot Chicken Chili, understanding your crockpot settings is crucial for achieving the perfect consistency and flavor. Most crockpots come with two primary settings: low and high. The low setting typically cooks food at about 200°F (93°C), while the high setting cooks at around 300°F (149°C).

Fall Crockpot Chicken Chili with Rice

Warm up your autumn days with this delicious Autumn Harvest Crockpot Chicken Chili. Perfect for chilly weather, this comforting dish combines tender chicken, colorful veggies, and savory spices, creating a hearty meal that’s easy to prepare. Just toss your ingredients into the slow cooker in the morning, and let it do the work while you enjoy the enticing aroma filling your home. Gather around the table with loved ones and savor the flavors of fall!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

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

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

1 can (15 oz) corn, drained

1 can (14.5 oz) diced tomatoes with green chilies

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (any color), diced

2 cups chicken broth

1 tablespoon chili powder

2 teaspoons cumin

1 teaspoon paprika

1 teaspoon oregano

Salt and pepper to taste

1 cup uncooked long-grain white rice

Fresh cilantro and lime wedges for garnish

Instructions
 

Prep the Ingredients: Start by dicing the onion, bell pepper, and mincing the garlic. Rinse and drain the beans and corn.

    Layer the Chicken: Place the chicken thighs at the bottom of the crockpot. Season them lightly with salt, pepper, chili powder, cumin, paprika, and oregano.

      Add Vegetables: Layer the diced onions, garlic, bell pepper, beans, corn, and diced tomatoes over the chicken. Give it a gentle stir to combine all the ingredients.

        Pour in the Broth: Carefully add chicken broth to the crockpot. Make sure the chicken is submerged in the broth for even cooking.

          Cook: Cover the crockpot and set it on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and easily shreddable.

            Shred Chicken: Once the chili is cooked, take out the chicken thighs and shred them using two forks. Stir the shredded chicken back into the chili, mixing well.

              Add Rice: Stir in the uncooked rice, then cover and cook on high for an additional 30 minutes, or until the rice is cooked through and tender.

                Serve: Once the rice is done, give it a final stir. Ladle the chili into bowls and garnish with fresh cilantro and a squeeze of lime juice.

                  Enjoy: Serve hot with tortilla chips or crusty bread for dipping.

                    Prep Time, Total Time, Servings: 15 min | 7-8 hrs | 6 servings