{"id":201,"date":"2016-12-17T15:19:38","date_gmt":"2016-12-17T20:19:38","guid":{"rendered":"http:\/\/bethmorris.com\/cooking\/?p=201"},"modified":"2017-03-12T11:51:15","modified_gmt":"2017-03-12T15:51:15","slug":"jalapeno-chicken-breasts","status":"publish","type":"post","link":"http:\/\/bethmorris.com\/cooking\/jalapeno-chicken-breasts\/","title":{"rendered":"Jalapeno Chicken"},"content":{"rendered":"<p>Makes: 6 servings<\/p>\n<p>Bake 15 mins<\/p>\n<p>Slow Cook 5 hrs to 6 hrs (low) or 2 1\/2 to 3 hours (high) plus 15 minutes (high)<\/p>\n<p>Chili powder and sliced pickled jalapeno chile pepper turn up the heat on these slow-cooked chicken breasts. Add a cream cheese sauce before serving, and sprinkle with bacon, if you like.<\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li><span class=\"ingredient\"> <span class=\"amount\"> <span class=\"ingredientmeasure count\">6 <\/span> <\/span> <span class=\"name\"> bone-in chicken breast halves, skinned<br \/>\n<\/span><\/span><\/li>\n<li><span class=\"ingredient\"> <span class=\"amount\"> <span class=\"ingredientmeasure count\">1 <\/span> tablespoon <\/span> <span class=\"name\"> chili powder<br \/>\n<\/span><\/span><\/li>\n<li><span class=\"ingredient\"> <span class=\"amount\"> <span class=\"ingredientmeasure count\">1\/8<\/span> teaspoon <\/span> <span class=\"name\"> salt<br \/>\n<\/span><\/span><\/li>\n<li><span class=\"ingredient\"> <span class=\"amount\"> <span class=\"ingredientmeasure count\">1\/2<\/span> cup <\/span> <span class=\"name\"> reduced-sodium chicken broth<br \/>\n<\/span><\/span><\/li>\n<li><span class=\"ingredient\"> <span class=\"amount\"> <span class=\"ingredientmeasure count\">2 <\/span> tablespoons <\/span> <span class=\"name\"> lemon juice<br \/>\n<\/span><\/span><\/li>\n<li><span class=\"ingredient\"> <span class=\"amount\"> <span class=\"ingredientmeasure count\">1\/3<\/span> cup <\/span> <span class=\"name\"> sliced pickled jalapeno chile pepper, drained<br \/>\n<\/span><\/span><\/li>\n<li><span class=\"ingredient\"> <span class=\"amount\"> <span class=\"ingredientmeasure count\">1 <\/span> tablespoon <\/span> <span class=\"name\"> cornstarch<br \/>\n<\/span><\/span><\/li>\n<li><span class=\"ingredient\"> <span class=\"amount\"> <span class=\"ingredientmeasure count\">1 <\/span> tablespoon <\/span> <span class=\"name\"> cold water<br \/>\n<\/span><\/span><\/li>\n<li><span class=\"ingredient\"> <span class=\"amount\"> <span class=\"ingredientmeasure count\">1 <\/span> 8 &#8211; ounce package<\/span> <span class=\"name\"> reduced-fat cream cheese (Neufchatel), softened and cut into cubes<br \/>\n<\/span><\/span><\/li>\n<li><span class=\"ingredient\"> <span class=\"amount\"> <span class=\"ingredientmeasure count\">2 <\/span> slices<\/span> <span class=\"name\"> regular bacon or turkey bacon, crisp-cooked, drained, and crumbled (optional)<br \/>\n<\/span><\/span><\/li>\n<\/ul>\n<h3>Directions<\/h3>\n<ol>\n<li>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.<\/li>\n<li>Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1\/2 to 3 hours.<\/li>\n<li>Transfer chicken and jalapeno pepper to a serving platter, reserving cooking liquid. Cover chicken and keep warm.<\/li>\n<li>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.<\/li>\n<\/ol>\n<h3>Tip<\/h3>\n<ul>\n<li><span class=\"tipGroupHeading\">For Easy Cleanup<\/span> Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.<\/li>\n<\/ul>\n<h3 class=\"nutrifact\">Nutrition Facts<\/h3>\n<p>(Jalapeno Chicken Breasts)<\/p>\n<p>Servings Per Recipe 6, vit. C (mg) 6, vit. A (IU) 923, sugar (g) 1, Thiamin (mg) 0, Riboflavin (mg) 0, fiber (g) 1, Niacin (mg) 18, Lean Meat () 7, Pyridoxine (Vit. B6) (mg) 1, Folate (\u00b5g) 12, Cobalamin (Vit. B12) (\u00b5g) 1, sodium (mg) 489, Potassium (mg) 474, calcium (mg) 81, iron (mg) 2, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, chol. (mg) 143, sat. fat (g) 6, cal. (kcal) 329, carb. (g) 5, pro. (g) 49, Fat, total (g) 11, Fat () 2<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Makes: 6 servings Bake 15 mins Slow Cook 5 hrs to 6 hrs (low) or 2 1\/2 to 3 hours (high) plus 15 minutes (high) Chili powder and sliced pickled jalapeno chile pepper turn up the heat on these slow-cooked chicken breasts. Add a cream cheese sauce before serving, and sprinkle with bacon, if you &hellip; <a href=\"http:\/\/bethmorris.com\/cooking\/jalapeno-chicken-breasts\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Jalapeno Chicken<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[26,20,18],"class_list":["post-201","post","type-post","status-publish","format-standard","hentry","category-chicken","tag-chicken-2","tag-crock-pot","tag-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Jalapeno Chicken - Morris Family<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/bethmorris.com\/cooking\/jalapeno-chicken-breasts\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jalapeno Chicken - Morris Family\" \/>\n<meta property=\"og:description\" content=\"Makes: 6 servings Bake 15 mins Slow Cook 5 hrs to 6 hrs (low) or 2 1\/2 to 3 hours (high) plus 15 minutes (high) Chili powder and sliced pickled jalapeno chile pepper turn up the heat on these slow-cooked chicken breasts. 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