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Main dishes

Jalapeno Chicken Breasts

Jalapeno Chicken Breasts recipe
Recipe and Photo by: Better Homes and Gardens
This slow-cooker chicken breast recipe gets a double shot of heat with chili powder and pickled jalapeño chile pepper.
time
prep:
1 min
total:
1 min
servings
total:
6

What You Need

6
 bone-in chicken breast, 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 chile pepper, drained
1
 tablespoon cornstarch
1
 tablespoon water
1
 8 ounce package reduced-fat cream cheese (Neufchatel), softened and cut into cubes
2
 slices regular bacon or turkey bacon, crisp-cooked, drained, and crumbled (optional)

Make It

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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