Crockpot Jalapeno Chicken Breasts

• 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 jalapeno pepper, drained
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1 (8 ounce) package reduced-fat cream cheese, softened and cut into cubes (Neufchatel)
• 2 slices regular bacon (optional) or 2 slices 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 jalapeno 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 jalapeno 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.

chicken, chili powder, salt, chicken broth, lemon juice, jalapeno pepper, cornstarch, cold water, cream cheese, regular bacon

Taken from www.food.com/recipe/crockpot-jalapeno-chicken-breasts-496490 (may not work)