Chilly weather ALWAYS means CROCK-POT MEALS. This week I tested a few new ones and this Jalapeno Green Chicken is by far my fav. I made this on Tuesday morning before the first day of school so, that should tell you just how easy it was to make.
I ended up serving the chicken breasts on a bed of rice – I wasn’t sure how this was going to turn out but I actually really liked it. I liked the rice because it turned the chicken into a filling and complete meal. However, you could easily just serve the chicken with a few other sides without the rice as well.
- 4 boneless skinless chicken breasts
- 1 tablespoon chili powder
- low sodium chicken broth
- 1/2 cup jarred jalapenos (I used the nacho sliced ones, but any of them would work!)
- 3 strips of cooked bacon
- pinch of salt
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 8 oz reduced fat cream cheese (softened)
- 1 can of green enchilada sauce
- First, add the chicken, chili powder, lemon juice, and salt to the crock-pot.
- Then, evenly pour chicken broth and green enchilada sauce on chicken breasts and top with 1/2 cup of jalapenos.
- Cover and cook on low-heat for 6-7 hours or on high-heat for 3-4.5 hours.
- Once cooked, remove chicken from crock-pot and place on serving tray or serving bowl – DO NOT throw out the remaining liquid. Cover the chicken to keep warm.
- Turn crock-pot to HIGH-HEAT – combine cornstarch and cold water into a small bowl; mix together. Mix with remaining liquid in the crock-pot.
- Add softened cream cheese and whisk until completely combined. Cover and cook on HIGH for 15-17 minutes or until thickened; pour over chicken and top with cooked bacon.
As always, ENJOY and please be sure to tag me @littlehouseinop if you test out any of my recipes – I love to see them all in your kitchens.