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Wednesday, February 23 2011


  • 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)


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.

nutrition facts

  • Servings Per Recipe 6 servings
  • Calories329, 
  • Total Fat (g)11, 
  • Saturated Fat (g)6,
  • Monounsaturated Fat (g)3, 
  • Polyunsaturated Fat (g)1, 
  • Cholesterol (mg)143, 
  • Sodium (mg)489, 
  • Carbohydrate (g)5, 
  • Total Sugar (g)1, 
  • Fiber (g)1, 
  • Protein (g)49, 
  • Vitamin C (DV%)10, 
  • Calcium (DV%)8, 
  • Iron (DV%)9, 
  • Very Lean Meat (d.e.)7, 
  • Fat (d.e.)2, 
  • Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 07:49 am   |  Permalink   |  0 Comments  |  Email

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