How to make jalapeno chicken

Summer's on its way so it's time to turn up the heat with some fun fresh recipes. This delicious Mexican-inspired chicken dish by Midwest Living combines all the flavors we love: spicy jalapenos with a pickled tang, smooth creamy cheese, and crunchy savory bacon all on top of some slow cooked chicken thanks to a homemade sauce from the drippings.

This meal is summer favorite that won't leave you standing over a hot grill in the already sweltering summer heat. Simply prepare the chicken that morning, or even the night before, and come home to an already made meal.

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 chile pepper, drained 
1 tablespoon cornstarch
1 tablespoon cold water
1 8 - ounce package reduced-fat cream cheese, softened and cut into cubes
2 slices regular bacon or turkey bacon, crisp-cooked, drained, and crumbled (optional)

1. Sprinkle chicken with chili powder and salt. Arrange chicken bone sides down and pour the broth and lemon juice around the chicken. Top with sliced jalapeno peppers.

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.

Now it's time for the sauce

3. Transfer chicken and jalapeno pepper to a serving platter, reserving cooking liquid. Cover chicken and keep warm.If using low heat setting, turn to high heat setting. 

4. 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. 

5. Serve chicken with sauce and for some crunch, add crushed bacon (optional)

Here's a tip: To give this slow-cooked dish a bit of freshness, cut a fresh lime and squeeze it over the top when you're serving. The added citrus is going to brighten the fatty goodness of the cheese and bacon, and really make that pickled jalapeno pop.