Jalapeno Chicken Breasts
6 Bone-in chicken breast halves, skinned1 Tablespoon chili powder
1 1/8 Teaspoon salt
1/2 Cup reduced-sodium chicken broth
2 Tablespoons lemon juice
1/3 Cup sliced pickled jalapeño chile pepper, drained
1 Tablespoon cornstarch
1 Tablespoon cold water
1 8-ounce package reduced-fat cream cheese (Neufch¿¿tel), softened and cut into cubes
2 Slices bacon, crisp-cooked, drained, and crumbled (optional)**
** Turkey bacon can be used instead.
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 jalapeño 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 jalapeño 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. Sprinkle with bacon if desired.
Serve with Mexican rice or mashed potatoes, choice of vegetable and/or salad.