Crockpot Jalapeno Chicken Breasts |
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Prep Time: 15 Minutes Cook Time: 345 Minutes |
Ready In: 360 Minutes Servings: 6 |
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Recipe is from Midwest Living. 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:
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.
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