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.
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