Crock Pot Cheese Grits with Chilies and Bacon

3 slices turkey bacon, divided
1-2 jalapenos, seeded and minced
1 small yellow onion, finely chopped
1 c. grits (can be coarse, instant, yellow or stone-ground)
4 c. chicken broth (can be fat free0
Salt, black pepper
1 c. shredded sharp cheddar cheese (can be reduced fat)
½ c. half and half (can be fat-free)
2-3 T. finely chopped green onion (green part)
1. Heat skillet over medium heat.
2. Add bacon and cook and stir until crispy.
3. Drain on paper towels.
4. Crumble 2 slices and place in CROCK POT.
5. Crumble the remaining slice and refrigerate.
6. Drain all but 1 T. of bacon drippings from skillet.
7. Add jalapeno and onion. Cook for 1-2 minutes or until onion is lightly browned.
8. Place this in CROCK POT.
9. Stir in grits, broth, salt and black pepper.
10. Cover and cook on LOW for 4 hours.
11. Stir in cheese and half and half.
12. When ready to serve, top each serving with green onion and reserved bacon crumbles.