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Jalapeno Chicken Breasts

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Jalapeno Chicken Breasts

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  • Makes: 6 servings
  • Bake 15 mins
  • Slow Cook 5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high) plus 15 minutes (high)

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Ingredients

  • 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)

Directions

  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.

Nutrition Facts

(Jalapeno Chicken Breasts)

Servings Per Recipe 6, vit. C (mg) 6, vit. A (IU) 923, sugar (g) 1, Thiamin (mg) 0, Riboflavin (mg) 0, fiber (g) 1, Niacin (mg) 18, Lean Meat () 7, 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, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, chol. (mg) 143, sat. fat (g) 6, cal. (kcal) 329, carb. (g) 5, pro. (g) 49, Fat, total (g) 11, Fat () 2

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