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 jalapeño chile pepper, drained
• 1  tablespoon  cornstarch
• 1  tablespoon  cold water
• 1  8-ounce package  reduced-fat cream cheese (Neufch¿¿tel), softened and cut into cubes
• 2  slices  regular bacon or 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 jalapeño 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 jalapeño 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.