Slow-Cooker Spicy Chicken Breasts with Cream Sauce

• 6 small skinless bone-in chicken breasts (2-1/2 lb.)
• 2 Tbsp. TACO BELL Taco Seasoning Mix
• 1/2 cup fat-free reduced-sodium chicken broth
• 2 Tbsp. fresh lime juice Safeway 3 ct For $1.00 thru 02/09
• 1/3 cup pickled jalapeno slices, drained
• 1 Tbsp. cornstarch
• 1 Tbsp. water
• 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, cubed
• 2 slices OSCAR MAYER Bacon, cooked, crumbled

1. Sprinkle chicken with taco seasoning.
2. Place chicken in slow cooker.
3. Pour broth and lime juice around chicken.
4. Top with jalapeno peppers.
5. Cover with lid.
6. Cook on LOW 5 to 6 hours (or on HIGH 2-1/2 to 3 hours).
7. Remove chicken and peppers to serving platter; cover to keep warm.
8. Increase slow cooker temperature to HIGH.
9. Mix cornstarch and water in bowl until blended; stir into liquid in slow cooker until blended.
10. Stir in cream cheese.
11. Cover with lid.
12. Cook 15 min.
13. or until sauce is thickened.
14. Spoon sauce over chicken and peppers; sprinkle with bacon.

chicken, taco, chicken broth, lime juice, jalapeno slices, cornstarch, water, cheese, bacon

Taken from www.kraftrecipes.com/recipes/slow-cooker-spicy-chicken-breasts-cream-sauce-183765.aspx (may not work)