Crockpot Jalapeno Chicken Breasts

Recipe is from Midwest Living.

• Ready In: 6 hrs 15 mins
• Serves: 6

Ingredients

• 6  bone-in chicken breast halves, skinned
• 1  tablespoon chili powder
• 1⁄8 teaspoon salt
• 1⁄2 cup reduced-sodium chicken broth
• 2  tablespoons lemon juice
• 1⁄3 cup  sliced pickled  jalapeno pepper, drained
• 1  tablespoon cornstarch
• 1  tablespoon cold water
• 1 (8 ounce) package reduced-fat cream cheese, softened and cut into cubes (Neufchatel)
• 2  slices  regular bacon (optional) or 2  slices  turkey bacon, crisp-cooked, drained, and crumbled (optional)

Directions

1. 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 jalapeno pepper.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
3. Transfer chicken and jalapeno pepper to a serving platter, reserving cooking liquid. Cover chicken and keep warm.
4. 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.