Cinco de Mayo is in one day!!! Have you purchased your jalapeños and tequila yet? If not run out to the store and get some now. No, there’s not a shortage but you’ll need both for what I have coming up for you. I’ve got one jalapeño recipe for you today and another one tomorrow with a tequila surprise.
I have a large collection of cookbooks and cooking magazines, and they all have dogeared pages – usually I try one recipe out of each and then put it aside so I can buy another one. The magazine that I found this recipe in has quite a few pages bent over and has managed to make it into a special pile. Its a BHG publication, so I was able to find a link to their online version so you can check it out. I kept my recipe mostly the same, but I added cumin and used fresh jalapeños instead of pickled.
My biggest tip for y’all is to make sure your cream cheese is at room temperature before you add it to the hot liquid, because it will curdle otherwise. (No, I’m not southern – I just like typing y’all.)
Slow Cooker Jalapeño Chicken
- 6 bone-in chicken breasts, skin removed
- 1 teaspoon chili powder
- 1/8 teaspoon cumin
- 1/8 teaspoon salt
- 1/2 cup reduced sodium chicken broth
- the juice from 1 lemon (approximately 2 tablespoons lemon juice)
- 2 jalapeños, diced (about 1/3 cup diced jalapeños)
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 package Neufchâtel cheese
1. Arrange chicken, bone side down, in your slow cooker.
2. Combine the chili powder, cumin and salt and sprinkle seasoning over the chicken.
3. Pour the broth and lemon juice around the chicken.
4. Top the chicken with the jalapeños.
5. Cover and cook on low heat for 5-6 hours (or on high for 2 1/2 to 3 hours).
6. Transfer the cooked chicken to a serving platter.
7. Turn heat to high if on the low setting. In a small bowl, combine cornstarch and water. Stir into the cooking liquid. Add the cream cheese and whisk until combined.
8. Cover sauce and cook for 15 minutes. Serve chicken with sauce.