6 chicken breast halves, skinned
1 tablespoon chili powder
1/2 cup reduced-sodium chicken broth
2 tablespoons lemon juice
1/3 cup bottled pickled jalapeno pepper slices, drained
1 tablespoon cornstarch
1 tablespoon cold water
1 8-ounce package reduced-fat cream cheese, softened and cut into cubes
2 slices bacon or turkey, crisp-cooked, drained, and crumbled(optional)
Sprinkle chicken with chili powder and a little salt. Arrange chicken, bone-side down, in a 4-1/2 to 6-quart slow cooker. Pour chicken broth and lemon juice around chicken in cooker. Top with jalapeno pepper slices.
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 jalapeno peppers to a serving platter, reserving cooking liquid. Cover chicken with foil to keep warm.
If using low-heat setting, turn to high heat setting, For sauce, in a small bowl combine cornstarch and water; stir into liquid in cooker. Add cream cheese; whisking until combined. Cover and cook about 15 minutes more or until thickened. If desired, sprinkle chicken with bacon. Serve sauce with chicken.
- Nutrition Facts per serving
- Total Fat