Slow Cooker Jalapeno Bacon Chicken Breasts
- Yield: 6
- Servings: 6
- Prep Time: 20m
- Cook Time: 6:00 h
- Ready In: 6:20 h
Average Member Rating
(4 / 5)
6 People rated this recipe
This information is per serving.
Saturated Fat3.7 g
Trans Fat1.8 g
Unsaturated Fat0.7 g
Slow cooker jalapeño bacon chicken breasts. Chicken breasts with jalapeño chili slices cooked in a slow cooker and served with delicious homemade creamy sauce. Cream cheese makes the tantalizing sauce for this jalapeno-seasoned chicken extra rich.
How to Throw Together the Perfect Creamy Jalapeño Bacon Sauce in Minutes
This creamy jalapeño bacon sauce is so easy to make, that you’ll be able to throw it together in minutes. It’s a delicious dip for chips, nachos, or even a burger!
I love making quick and easy recipes that pack a lot of flavors. This jalapeño bacon sauce is one of my favorite things to have on hand because it’s so simple and fast to whip up. There are so many different ways you can use this recipe. You can serve it as a dip with tortilla chips or as a topping for burgers, chicken nuggets, or nachos.
It also goes great with grilled cheese sandwiches!
– 1/2 + cup mayonnaise
– 1/2 + cup sour cream-
2 Tbsp. milk or half and a half (I use whole)
– 1 clove of garlic, minced
– 3 slices of bacon, crisped and crumbled
– 2 Tbsp. chopped cilantro
– 1 tsp. chili powder
– 1/2 tsp. onion powder
– 1/4 tsp. ground cumin
– salt and black pepper, to taste
– 3 green onions, minced
– 2 cups shredded cabbage
Instructions: In a small bowl, combine the mayonnaise, sour cream, milk, garlic pepper, and salt to taste. Stir until well combined.
Add green onions and stir until evenly distributed. Set aside.
In a separate bowl, mix together the chili powder, onion powder, cumin, black pepper, and salt to taste.
Crumble bacon pieces into this mixture. Stir to combine. Add cabbage and stir to coat in the mixture.
Pour the dressing over and stir again until evenly distributed. Serve immediately with crackers, chips, or carrot sticks.
Slow Cooker Jalapeño Bacon Chicken Breasts
You may like as well:
- 6 bone-in breast halves,or chicken pieces,skinned
- 1 tablespoon chili powder
- 1/2 cup (125 ml) low-sodium chicken broth
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup (125 ml) bottled pickled jalapeno chile slices,drained
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 8 oz (240 g) package cream cheese,softened and cubed
- 2 strips bacon,crisp-cooked and crumbled
Sprinkle chicken with chili powder. Place chicken, bone side down, in a slow cooker. Pour chicken broth and lemon juice around the chicken. Top with jalapeno chile slices.
Cover slow cooker and cook on low-heat setting for 5-6 hours.
Transfer cooked chicken and jalapeño chili slices to a serving platter, reserving cooking liquid. Cover with aluminum foil and keep warm.
In a small mixing bowl, combine cornstarch and cold water. Stir cornstarch mixture into reserved cooking liquid in the slow cooker. Add cream cheese and whisk well to combine. Cover slow cooker and cook on high heat setting for a further 15 minutes or until thickened.
Pour the creamy sauce over the cooked chicken. Sprinkle with crumbled bacon and serve.