Creamy Hatch Chile and Mushroom Chicken Breasts recipe

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Ingredients

cooking spray
1 pound skinless, boneless chicken breast halves
1 tablespoon olive oil
1 medium onion, thinly sliced
1 (8 ounce) package sliced fresh mushrooms
3 cloves garlic, crushed
¼ cup chicken broth
3 tablespoons taco seasoning mix
1 teaspoon salt
½ teaspoon ground black pepper
4 Hatch chile peppers, halved and seeded
½ cup heavy whipping cream

Nutrition Info

325.2 calories
carbohydrate: 16.6 g
cholesterol: 99.7 mg
fat: 17 g
fiber: 2.6 g
protein: 26.4 g
saturatedFat: 8 g
servingSize: -
sodium: 1214 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Spray a slow cooker with nonstick cooking spray. Place chicken breasts in the slow cooker.

  2. Heat olive oil in a skillet until shimmering. Add onion, cook and stir for 5 minutes. Add mushrooms and cook until onion is translucent and mushrooms are soft, 2 to 4 minutes. Add garlic and cook for 1 minute more.

  3. Transfer the onion mixture to the slow cooker. Add chicken broth, taco seasoning, salt, and pepper. Cook on High for 1 hour 30 minutes.

  4. Meanwhile, set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.

  5. Broil the chile peppers until skin is heavily blistered and turning black, about 4 minutes per side.

  6. Transfer the chile peppers to a bowl and cover tightly with plastic wrap. Allow to steam as they cool, about 15 minutes. Remove the skins and chop the flesh into 1-inch pieces.

  7. Add Hatch chiles and heavy whipping cream to the slow cooker and cook for 30 minutes more.

Recipe Yield

4 servings

Recipe Note

I made this dish with Hatch chiles that I had in my freezer and some onions and mushrooms that needed to be used. I served it over a bed of cilantro-lime rice. I shredded my chicken breast and mixed it in with the rice. Hubby preferred his chicken breast whole. We're going through a stay-at-home order due to the Coronavirus pandemic and this was a great meal to make with items that I already had.

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