If you are like me and love Jalapeno Poppers, then you have to give this recipe a try! It combines all the flavors of a jalapeno popper smothered over chicken and topped with Bacon. Best yet, my version is healthier and weight watcher friendly so that you can enjoy it without the guilt!
Creamy Jalapeno Chicken
Cal 331, Fat 17g, Carbs 2.6g, Fiber 0g, Protein 43g
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 chile pepper, drained
1 tablespoon cornstarch
1 tablespoon cold water
1 8 - ounce package reduced-fat cream cheese (Neufchatel), softened and cut into cubes
2 slices regular bacon or turkey bacon, crisp-cooked and crumbled
Sprinkle chicken with chili powder and salt.
Arrange chicken, in bottom of crock pot. Pour broth and lemon juice around chicken. Top with drained jalapeno pepper.
Cover and cook on low-heat for 5 to 6 hours or on high-heat for 2 1/2 to 3 hours.
Transfer chicken and jalapeno pepper to a serving platter, reserving cooking liquid. Cover chicken and keep warm.
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. And top with crumbled bacon. Enjoy!