Jalapeno Chicken Breasts

Jalapeno Chicken Breasts
Bake Time:
15 mins
Slow Cook Time:
5 hrs
Total Time:
5 hrs 15 mins


  • 6 bone-in chicken breast halves, skinned

  • 1 tablespoon chili powder

  • teaspoon salt

  • ½ cup reduced-sodium chicken broth

  • 2 tablespoon lemon juice

  • cup sliced pickled jalapeño chile pepper, drained

  • 1 tablespoon cornstarch

  • 1 tablespoon cold water

  • 1 8 ounce package reduced-fat cream cheese (Neufchâtel), 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 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.

Nutrition Facts (per serving)

329 Calories
11g Fat
5g Carbs
49g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 329
% Daily Value *
Total Fat 11g 14%
Saturated Fat 6g 30%
Cholesterol 143mg 48%
Sodium 489mg 21%
Total Carbohydrate 5g 2%
Total Sugars 1g
Protein 49g
Vitamin C 5.9mg 30%
Calcium 80.8mg 6%
Iron 1.6mg 9%
Potassium 474mg 10%
Folate, total 12.1mcg
Vitamin B-12 0.6mcg
Vitamin B-6 0.9mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles