Shelly's Recipe

JALAPENO AND BACON CHICKEN BREASTS - Crock pot

Category: Chicken

6 medium bone-in chicken breast halves (about 3 lbs total), skinned and fat removed
1 tbsp chili powder
Salt
1/2 cup reduced-sodium chicken broth
2 tbsp lemon juice
1/3 cup bottled pocked jalapeno Chile pepper slices, drained
1 tbsp cornstarch
1 tbsp cold water
1 (8 oz) pkg cream cheese, softened and cut into cubes
2 slices bacon or turkey bacon, crisp-cooked, drained, and crumbled

Sprinkle chicken with chili powder and salt. Place chicken, bone sides down, in a 4 1/2 to 6 quart crock pot. Pour chicken broth and lemon juice around chicken in crock pot. Top with chili pepper slices. Cover and cook on LOW setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.

Transfer chicken and chili peppers to a serving platter, reserving cooking liquid. Cover chicken with foil; to keep warm.

If using low-heat setting, turn to a high-heat setting. For sauce, in a small bowl combine cornstarch and the cold water; stir into reserved cooking liquid in crock pot. Add cream cheese, whisking until combined. Cover and cook about 15 minutes more or until thickened. Serve sauce with chicken. Sprinkle with bacon.