Jalapeno Chicken Breasts

(Courtesy of Midwest Living)

Ingredients:
6 bone-in chicken breast halves, skinned
1 Tbsp. chili powder
1/8 tsp. salt
1/2 c. reduced-sodium chicken broth
2 Tbsp. lemon juice
1/3 c. sliced pickled jalapeno chile pepper, drained
1 Tbsp. cornstarch
1 Tbsp. cold water
1 pkg. (8 oz.) reduced-fat cream cheese, softened and cut into cubes
2 slices regular bacon or turkey bacon, crisp-cooked, drained and crumbled (optional)

Directions:
Sprinkle chicken with chili powder and salt.  Arrange chicken, bone sides down, in a 4 1/2-6 quart slow cooker.  Pour broth and lemon juice around chicken.  Top with drained jalapeno peppers.

Cover and cook on low-heat setting for 5-6 hours or on high setting for 2 1/2-3 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 the sauce.  If desired, sprinkle with bacon.