4.3/5
(10 Votes)
Ingredients
- 6 6
- bone-in chicken breast halves, skinned
- 1 1
- tablespoonchili powder
- 1/8 1/8
- teaspoonsalt
- 1/2 1/2
- cupreduced-sodium chicken broth
- 2 2
- tablespoonslemon juice
- 1/3 1/3
- cupsliced pickled jalapeno chile pepper, drained
- 1 1
- tablespooncornstarch
- 1 1
- tablespooncold water
- 1 1
- 8 ouncepackagereduced-fat cream cheese (Neufchatel), softened and cut into cubes
- 2 2
- slicesregular bacon or turkey bacon, crisp-cooked, drained, and crumbled (optional)
Preparation
Step 1
1. 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.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
3. Transfer chicken and jalapeno pepper to a serving platter, reserving cooking liquid. Cover chicken and keep warm.
4. 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.