Jalapeno Chicken Breasts - Slow Cooker Recipe

A slow cooker is one of my favorite appliances, especially during the fall, winter and spring.  I can put on homemade soup, chili, or another recipe in the morning and when I get home supper is made, with the exception of a salad or veggie in some instances.  A favorite of my family is BBQ Pulled Pork, using a Club House seasoning pkg for BBQ Pulled Pork. Here is a new recipe that I am definitely going to try very soon.  Jalapeno and chicken...what a great combination. 

Jalapeno Chicken Breasts

6           Bone-in chicken breast halves, skinned

1           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.

 
Corinne~