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Ingredients
| chicken breasts: 6 breasts |
| chili powder: 1 tsp |
| salt: 1/8 tsp |
| chicken broth: 1/2 cup |
| jalapeno peppers (sliced): 1/3 cup |
| lemon juice: 2 tsp |
| cornstarch: 1 tsp |
| water: 1 tsp |
| cream cheese: 8 oz |
| bacon: 2 strips |
Jalapeno chicken breasts
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
240 min -
Servings
6 serving(s)
Tags
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 jalapeño 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 jalapeño 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.