Creamy Hatch Chile and Mushroom Chicken Breasts

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.

• Preparation Time: 10 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 10 mins
• Calories: 325 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

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

Step 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.

Step 7

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