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As the leaves turn vibrant shades of orange and gold, and the crisp autumn air settles in, there's nothing quite like a warm, hearty meal to celebrate the season. Among the myriad of fall recipes, cozy crockpot dishes stand out for their ability to deliver comfort with minimal effort. One such dish that captures the essence of fall is the Cozy Fall Crockpot White Bean Chicken Chili. This delightful chili combines tender chicken, creamy white beans, and a medley of vegetables, creating a satisfying meal that warms both the body and soul.

Fall Crockpot White Bean Chicken Chili

Embrace the cozy vibes of fall with this easy-to-make Crockpot White Bean Chicken Chili. Featuring tender chicken, creamy white beans, and a colorful mix of vegetables, this hearty dish is perfect for chilly days. Simply layer ingredients in your crockpot, set it, and let the flavors meld together as it cooks slowly. With its rich flavors and comforting warmth, it’s the ideal meal to enjoy with family and friends during the autumn season. Perfect for busy days or relaxed weekends!
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Ingredients
  

1 pound boneless, skinless chicken breasts or thighs

2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed

1 medium onion, diced

3 cloves garlic, minced

1 cup corn (fresh, frozen, or canned)

1 green bell pepper, diced

1 jalapeño pepper, seeded and minced (optional for heat)

4 cups low-sodium chicken broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

½ teaspoon oregano

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Shredded cheese (optional, for serving)

Instructions
 

Prep the Chicken: Place the chicken breasts or thighs at the bottom of a large crockpot.

    Add the Veggies: Layer in the diced onion, minced garlic, corn, green bell pepper, and jalapeño (if using) over the chicken.

      Incorporate the Beans: Pour the drained and rinsed white beans on top of the vegetables.

        Season the Chili: Sprinkle in the cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Gently stir to combine without disturbing the chicken too much.

          Add the Broth: Pour in the chicken broth, ensuring everything is submerged in liquid.

            Cook: Cover and cook on low for 6-8 hours or high for 4-5 hours, until the chicken is cooked through and tender.

              Shred the Chicken: About 30 minutes before serving, remove the chicken and shred it with two forks. Return the shredded chicken to the chili.

                Finish with Flavor: Stir in the lime juice, and taste for seasoning, adjusting salt and pepper if necessary.

                  Serve: Ladle the chili into bowls and garnish with fresh cilantro, a dollop of sour cream, and shredded cheese if desired.

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