I am so glad that I tried this recipe! Delicious! Fairly easy to make and a savory conclusion. The chicken is juicy and a little spicy. The best part, for me, is the “cream cheese reduction.” To top it all off… crumbled bacon with pickled jalapeño upon serving. Wait! There’s more! The left overs can be shredded and made into Shredded Chicken Burritos!
I used these chicken breasts for the week’s “Take-Out Remix” recipe, Shredded Chicken Burritos. Cut time on cooking and made a healthier alternative to the regular take-out burritos.
Wait! There’s more! With one left-over chicken breast, I made a high protein-low fat chicken and egg white scramble for breakfast.
That recipe will be posted shortly for a new series, “Left-Over Remix.” Most of these recipes have left-overs, which we eat for lunch the next day and now I will be sharing with you the healthy recipes of what I do with the left-overs for the following day: breakfast, lunch or dinner. Check back!
So how is this healthy and light?
For starters, I used Neufchâtel for the “cream cheese reduction” and turkey bacon for crumbling at plating. The recipe is pretty easy and the slow cooker does most of the work.
As usual, I used organic and natural ingredients.
What’s new, I used turkey bacon and chicken breasts with rib meat- it was the closest I could find with some “bone-in” at my local Publix. As a side, I steamed green string beans and boiled petite potatoes to complete the meal. Lightly sprinkled each with salt and pepper, as well.
Below is the revised “Skinny Slow Cooker” recipe. I used a 5 quart Crock Pot for 6 hours on Low Heat.
Check back for the “Take-Out Remix” recipe! We’re making Shredded Chicken Burritos! Yum!
INGREDIENTS: Makes 6 servings.
6 bone-in chicken breast halves, skinned
1 tbsp chili powder
1/8 tsp salt
½ cup Swanson Organic 100% Natural Chicken Broth
2 tbsp lemon juice
1/3 cup sliced pickled jalapeño peppers, drained
1 tbsp cornstarch
1 tbsp cold water
1- 8 oz package of Neufchâtel, softened and cut into cubes
2 slices of turkey bacon, crisp-cooked, drained and crumbled
1. Sprinkle chicken with chili powder and salt. Arrange chicken, bone sides down, in the slow cooker. Pour broth and lemon juice around chicken. Top with jalapeño peppers.
2. Cover and cook on low-heat setting for 6 hours.
3. Transfer chicken and jalapeño peppers to serving platter, reserving cooking liquid. Cover chicken and keep warm.
4. Turn slow cooker to high-heat setting. For sauce, in a small bowl combine cornstarch and the water; stir into cooking liquid. Add Neufchâtel, whisking until combined. Cover and cook about 15 minutes more or until thickened. Serve chicken with sauce. Sprinkle with turkey bacon.
One serving is one chicken breast with jalapeños, 1/3 cup of the cream cheese sauce and 1/3 of a bacon strip sprinkled over the chicken breast upon serving. Check back for WeWa points shortly. I suggest serving with steamed veggies as the chicken will be decadent!
Enjoy & Salud!