Jalapeno Chicken Breasts Recipe

By McCarleyRHLAC

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)

Details

Adapted from bhg.com

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.