Crockpot Jalapeno Chicken Breasts

Name: Crockpot Jalapeno Chicken Breasts
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 serving(s)
Ingredients: 6 bone-in chicken breast halves, skinned; 1 tablespoon chili powder; 1/8 teaspoon salt; 1/2 cup reduced-sodium chicken broth; 2 tablespoons lemon juice; 1/3 cup sliced pickled jalapeno pepper, drained; 1 tablespoon cornstarch; 1 tablespoon cold water; 1 (8 ounce) package reduced-fat cream cheese, softened and cut into cubes (Neufchatel); 2 slices regular bacon (optional) or 2 slices turkey bacon, crisp-cooked, drained, and crumbled (optional)

Submitted by Pinay0618

"Recipe is from Midwest Living."

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Ready In:: 6hrs 15mins
Ingredients:: 10
Serves:: 6

ingredients

6 bone-in chicken breast halves, skinned
1 tablespoon chili powder
¹⁄₈ teaspoon salt
¹⁄₂ cup reduced-sodium chicken broth
2 tablespoons lemon juice
¹⁄₃ cup sliced pickled jalapeno pepper, drained
1 tablespoon cornstarch
1 tablespoon cold water
1 (8 ounce) package reduced-fat cream cheese, softened and cut into cubes (Neufchatel)
2 slices regular bacon (optional) or 2 slices turkey bacon, crisp-cooked, drained, and crumbled (optional)

directions

Sprinkle chicken with chili powder and salt. Arrange chicken, bone sides down, in a 4 1/2- to 6-quart slow cooker. Pour broth and lemon juice around chicken. Top with drained jalapeno pepper.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
Transfer chicken and jalapeno pepper to a serving platter, reserving cooking liquid. Cover chicken and keep warm.
If using low-heat setting, turn to high-heat setting. For sauce, in a small bowl, combine cornstarch and the water; stir into cooking liquid. Add cream cheese, whisking until combined. Cover and cook about 15 minutes more or until thickened. Serve chicken with sauce. If desired, sprinkle with bacon.