Categories: Slow Cooker

Ingredients

• 6 bone-in chicken breasts, skinned
• 1 tbsp chili powder
• 1/8 tsp salt
• 1/2 cup chicken broth
• 2 tbsp lemon juice
• 1/3 cup sliced pickled jalapeno chile peppers, drained
• 1 tbsp cornstarch
• 1 tbsp cold water
• 8 oz package cream cheese, softened and cut into cubes
• 2 slices bacon, crisp-cooked, drained and crumbled

Directions

1. Sprinkle chicken with chili powder and salt. Arrange chicken, bone sides down, in slow cooker. Pour broth and lemon juice around chicken. Top with jalapeno peppers.

2. Cover and cook on LOW 5-6 hrs.

3. Transfer chicken and jalapenos to a serving platter, reserving cooking liquid. Cover chicken and keep warm.

4. Turn slow cooker to HIGH. 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. Sprinkle with bacon.

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