By Fourth of July week and the neighborhood had fireworks. We watched from the porch and I made lemonade for everybody. It was sweet and cold and perfect after the heat.
This week I experimented with stretching one chicken into four meals. It worked pretty well. I wrote all the recipes and the total cost was low. Mama said I was becoming the budget queen.
On Tuesday we went to a church picnic. I helped serve food and felt useful. People complimented the potato salad I made and I blushed.
Saturday MawMaw Shirley let me lead the entire gumbo. The roux turned perfect and she barely had to correct me. She said, "You ready for bigger things, baby." Those words stayed with me the whole drive home.
At night I sat outside with my notebook. Fireworks were still popping in the distance. I wrote: "Independence means learning to take care of yourself and your people." Twelve years old and already thinking about being a doctor who stays in Baton Rouge to help. I'm not rushing the roux or my future. I'm stirring with love.
MawMaw Shirley’s words about being ready for bigger things stayed with me all week, and I kept thinking about what it means to really take care of your people—not just for a holiday, but every single day on a budget. That’s exactly why this Slow Cooker White Bean Chicken Chili felt like the perfect recipe to share: it’s one of those meals that stretches a little into a lot, feeds a crowd without stress, and still tastes like you put your whole heart in it. I set it in the morning and let it do its thing while I did mine, just like MawMaw always says—good food and a good life both take patience.
Slow Cooker White Bean Chicken Chili
Prep Time: 15 min | Cook Time: 6–8 hours | Total Time: 6 hours 15 min | Servings: 6
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 2 (15 oz) cans white beans (cannellini or Great Northern), drained and rinsed
- 1 (15 oz) can diced green chiles
- 1 (15 oz) can corn, drained
- 3 cups low-sodium chicken broth
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 4 oz cream cheese, softened and cubed
- Toppings: sour cream, shredded cheese, sliced green onions, fresh cilantro, lime wedges
Instructions
- Layer the slow cooker. Place chicken in the bottom of a 6-quart slow cooker. Add white beans, green chiles, corn, onion, and garlic on top.
- Season and add broth. Sprinkle cumin, chili powder, smoked paprika, oregano, cayenne (if using), salt, and pepper over everything. Pour chicken broth over the top.
- Cook low and slow. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until chicken is cooked through and very tender.
- Shred the chicken. Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the pot and stir to combine.
- Add cream cheese. Drop in the cubed cream cheese and stir until fully melted and incorporated. Let sit on LOW for 10–15 more minutes to thicken slightly.
- Taste and adjust. Taste for seasoning and adjust salt, pepper, or spices as needed. Serve hot with your favorite toppings.
Nutrition (per serving)
Calories: 365 | Protein: 36g | Fat: 10g | Carbs: 31g | Fiber: 7g | Sodium: 620mg