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Jalapeno Chicken Breasts
- Makes: 6 servings
- Slow Cook
5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high) plus 15 minutes (high)
Chili powder and sliced pickled jalapeno chile pepper turn up the heat on these slow-cooked chicken breasts. Add a cream cheese sauce before serving, and sprinkle with bacon, if you like.
bone-in chicken breast halves, skinned
reduced-sodium chicken broth
sliced pickled jalapeno chile pepper, drained
reduced-fat cream cheese (Neufchatel), softened and cut into cubes
regular bacon or turkey bacon, crisp-cooked, drained, and crumbled (optional)
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.
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 jalapeno 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.
- For Easy Cleanup Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
(Jalapeno Chicken Breasts)
Servings Per Recipe 6, fiber (g) 1, sugar (g) 1, cal. (kcal) 329, vit. A (IU) 923, pro. (g) 49, vit. C (mg) 6, carb. (g) 5, Thiamin (mg) 0, Fat, total (g) 11, Riboflavin (mg) 0, Niacin (mg) 18, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 12, Fat () 2, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 489, Potassium (mg) 474, calcium (mg) 81, iron (mg) 2, Lean Meat () 7, chol. (mg) 143, sat. fat (g) 6, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1