I’ve been told this is going to be the last week with temperatures in the nineties.

I seriously hope that’s true.

I am simply not built for nonstop heat. I guess I’d better mind my p’s and q’s because, based on my performance this summer, I would not do well in hell.

Nope. I’ve had enough.

We are officially in the “ber” months now, which means I would like the weather to get a little crisp, the leaves to start thinking about changing colors, and my desire to make soup and chili several times a week to go completely unquestioned.

Is that really too much to ask?

Apparently Colorado weather thinks it is.

So, in an effort to manifest some actual fall weather, I made a big fat Crockpot full of Creamy Chicken Chili.

And since I’m the only one in my house who’s going to be crushing it, we’re calling this meal prep.

See? Responsible adulting.

Crockpot Chili for Those Awkward Almost-Fall Days

The Crockpot is doing the heavy lifting today because it is, in fact, still hot outside. I’m ready for cozy food, but I’m not quite ready to have my oven heating up the kitchen all afternoon.

Unless there’s chocolate involved.

A girl’s gotta have rules.

This is one of those wonderful dump-it-in-and-walk-away dinners. Chicken, cannellini beans, corn, enchilada sauce, Hatch green chiles, chicken broth, and a handful of spices all go into the Crockpot together.

Then you leave it alone.

Go to work. Fold some laundry. Forget about the laundry. Remember the laundry four hours later. Live your life.

When you come back, the chicken is tender enough to shred with two forks, and we bring in the ingredient responsible for making the whole situation extra cozy: cream cheese.

It melts into the broth and turns everything creamy and rich without making this feel like a bowl of cheese sauce masquerading as dinner.

A Little Trick With the Green Chiles

Before adding the red enchilada sauce and Hatch green chiles to the Crockpot, I purée them together.

You certainly don’t have to do this if you enjoy the texture of diced green chiles. But around here, we’re pretty particular about textures, and puréeing them means we get all that lovely green chile flavor distributed throughout the chili without the little chunks.

Sometimes one tiny extra step makes dinner work better for the people actually sitting around your table. That’s always worth it to me.

Chicken Breasts or Chicken Thighs?

I use about a pound of boneless, skinless chicken breasts because I am firmly a white-meat girl.

You can absolutely use boneless, skinless chicken thighs if that’s what you prefer. They’ll be delicious here, too.

Recipes are invitations, my friend, not legally binding contracts.

The Best Part Might Be the Toppings

Once the chicken goes back into that creamy broth, dinner is essentially done.

But chili toppings are where you get to make your bowl your bowl.

I like mine with a dollop of sour cream, a good squeeze of fresh lime juice, some parsley, and red pepper flakes because apparently the Hatch chiles weren’t enough and I enjoy making questionable choices.

You could also add shredded cheese, avocado, tortilla strips, cilantro, sliced jalapeños, green onions, or crushed tortilla chips.

And if you’re feeding people who are particular about their food, put everything in little bowls and let each person handle their own chili business. No negotiations necessary.

And Yes, This Makes Killer Leftovers

Here’s the other reason I love this recipe: it’s even better when it’s been hanging out in the refrigerator for a bit.

The flavors settle in, the chili thickens, and suddenly tomorrow’s lunch requires almost no effort whatsoever.

That means if you make an entire Crockpot of chili knowing full well you’re the only person in your house who intends to eat it, you are not being excessive.

You are meal planning.

I will stand by this.

Store your leftover creamy chicken chili in an airtight container in the refrigerator and gently reheat individual servings in the microwave or warm a larger amount on the stovetop. If it thickens more than you’d like in the refrigerator, just stir in a splash of chicken broth while reheating.

Make the Chili Even If Fall Hasn’t Gotten the Memo

Hopefully, wherever you are, there’s already a little chill in the air.

Maybe you’ve got a window cracked open. Maybe you’re wearing an actual sweater instead of staring longingly at one while the air conditioner runs.

And if it’s still hot where you are?

Make the chili anyway and call it tailgating food.

You and I can justify anything—especially when the recipe is this easy.

Stay cool. Stay well fed.

And maybe, just maybe, if enough of us make chili at the same time, fall will finally get the hint.

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Creamy Chicken Crockpot Chili

Yield: About 6 servings
Prep Time: 10 minutes
Cook Time: 3–6 hours
Method: Slow Cooker

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 (10-ounce) can red enchilada sauce
• 1 (4-ounce) can Hatch diced green chiles
• 2 cups chicken broth
• 1 1/2 cups frozen corn
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 8 ounces cream cheese

For serving, optional:

• Sour cream
• Fresh lime juice or lime wedges
• Chopped fresh parsley
• Red pepper flakes
• Shredded cheese
• Avocado
• Tortilla strips or crushed tortilla chips

Instructions

1. Purée the sauce. Add the red enchilada sauce and Hatch green chiles to a blender or food processor and purée until smooth.
2. Fill the Crockpot. Add the chicken breasts, puréed enchilada sauce mixture, chicken broth, frozen corn, cannellini beans, chili powder, cumin, kosher salt, black pepper, and oregano to your slow cooker. Give everything a good stir.
3. Cook. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is cooked through and tender enough to shred easily.
4. Remove the chicken. Transfer the cooked chicken breasts to a medium bowl and set aside.
5. Add the cream cheese. Soften the cream cheese in the microwave for about 60 seconds. Add it to the Crockpot, turn the slow cooker to HIGH, and stir as the cream cheese begins to melt into the chili.
6. Shred the chicken. While the cream cheese is melting, use two forks to shred the chicken.
7. Bring it all together. Return the shredded chicken to the Crockpot and stir until everything is combined and the cream cheese has completely melted into the broth.
8. Serve. Ladle into bowls and pile on whatever toppings make you happy. My bowl gets sour cream, fresh lime juice, parsley, and red pepper flakes.

Notes

Chicken: I prefer chicken breasts, but boneless, skinless chicken thighs will work here, too.

Green chiles: Puréeing the Hatch green chiles with the enchilada sauce gives you their flavor without noticeable pieces of chile. If texture isn’t an issue at your house, you can simply add both straight to the Crockpot.

Leftovers: Store cooled chili in an airtight container in the refrigerator. The chili will thicken as it sits, so add a splash of chicken broth when reheating if you’d like to loosen it up.

Meal prep: This chili reheats beautifully, which means making a giant batch for yourself absolutely counts as planning ahead. We have established this and will be taking no further questions.