Chili powder and sliced pickled jalapeño 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.

Source: Midwest Living
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Ingredients

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Directions

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  • 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.

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

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  • 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.

Nutrition Facts

329 calories; 11 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 143 mg cholesterol; 489 mg sodium. 474 mg potassium; 5 g carbohydrates; 1 g fiber; 1 g sugar; 49 g protein; 923 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 18 mg niacin equivalents; 1 mg vitamin b6; 12 mcg folate; 1 mcg vitamin b12; 81 mg calcium; 2 mg iron;

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