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- 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 chile pepper, drained
- 1 tablespoon cornstarch
- 1 tablespoon cold 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)
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.
- Servings Per Recipe 6,
- cal. (kcal) 329,
- Fat, total (g) 11,
- chol. (mg) 143,
- sat. fat (g) 6,
- carb. (g) 5,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 1,
- pro. (g) 49,
- vit. A (IU) 923,
- vit. C (mg) 6,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 18,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 489,
- Potassium (mg) 474,
- calcium (mg) 81,
- iron (mg) 2,
- Very Lean Meat () 7,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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