Rating: 4 stars
52 Ratings
  • 5 star values: 25
  • 4 star values: 12
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 5
Source: Better Homes and Gardens

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Recipe Summary test

bake:
15 mins
slow-cook:
5 hrs
total:
5 hrs 15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 jalapeño pepper to a serving platter, reserving cooking liquid. Cover chicken and keep warm.

  • 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

329 calories; fat 11g; cholesterol 143mg; saturated fat 6g; carbohydrates 5g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 1g; protein 49g; vitamin a 923.2IU; vitamin c 5.9mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 17.8mg; vitamin b6 0.9mg; folate 12.1mcg; vitamin b12 0.6mcg; sodium 489mg; potassium 474mg; calcium 80.8mg; iron 1.6mg.
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