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Slow Cooker Creamy Pepper Chicken

Author Larisha Campbell


  • 4 bone-in chicken thighs
  • 1 tablespoon chili powder
  • 1/4 teaspoon Salt
  • 1/2 cup reduced or low sodium chicken broth
  • Juice from 1 lemon
  • 1 fresh jalapeno pepper thinly sliced
  • 1/2 fresh banana pepper thinly sliced
  • 1 teaspoon flour
  • 4 oz half a package of low-fat cream cheese, cubed
  • 2 slices low sodium bacon cooked and crumbled
  • pepper to taste


  1. Remove fat from chicken and wash.
  2. Sprinkle chili powder and salt evenly over chicken.
  3. Spray slow cooker with non-stick spray.
  4. Place chicken inside slow cooker.
  5. Add lemon juice, broth, and peppers.
  6. Cook on high for 3 hours (or low for 6).
  7. Remove chicken from slow cooker and place on dish, cover to keep warm.
  8. Inside slow cooker, add the flour and cream cheese (turn to high if not already on high).
  9. Whisk together quickly until well combined.
  10. Cover for 15 minutes, stirring occasionally. You want this to resemble a sauce, not a gravy.
  11. Add a tablespoon of water at a time, combining well after each, if too thick.
  12. Add Salt and pepper to taste to the sauce.
  13. Serve sauce over top of chicken.
  14. Sprinkle bacon evenly over top.