There is no reason to put the slow cooker away when summer arrives because there are plenty of delicious summer-oriented recipes to prepare. When you need to feed six people, make these chicken breasts that feature a spicy kick, thanks to chili powder and jalapeno peppers. Set the slow cooker to cook the chicken while you are at work so the meal will be hot and ready to eat when you get home!
You will need:
• 6 bone-in, skinned chicken breast halves
• 2 slices of turkey or regular bacon, cooked, drained, crumbled (optional)
• 1 eight-ounce package of Neufchatel (reduced-fat) cream cheese, softened and cubed
• ½ cup reduced-sodium chicken broth
• 1/3 cup pickled jalapeno chile pepper, drained and sliced
• 2 tablespoons lemon juice
• 1 tablespoon chili powder
• 1 tablespoon cold water
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• Serving platter
• Aluminum foil
• Small bowl
• 4 ½ to 6 quart slow cooker
Step 1: Sprinkle the salt and chili powder onto the chicken breast halves. Arrange the chicken, with the bone sides down, in the slow cooker.
Step 2: Pour the lemon juice and chicken broth around the chicken. Top chicken with the sliced jalapeno pepper.
Step 3: Cover the slow cooker and cook for 5 to 6 hours on the low-heat setting or for 2 ½ to 3 hours on the high-heat setting.
Step 4: Transfer the jalapeno pepper and chicken to the serving platter. Cover the chicken with the aluminum foil and keep warm. Reserve the cooking liquid.
Step 5: Adjust the slow cooker to the high-heat setting, if necessary. Prepare the sauce by combining the water and cornstarch in the bowl and stir this into the cooking liquid.
Step 6: Whisk in the cream cheese until it is combined. Cover the slow cooker and cook until the sauce thickens, approximately 15 minutes. Serve the sauce with the chicken, sprinkling the bacon crumbles on top, if desired.