Creamy Hatch Chile and Mushroom Chicken Breasts

Name: Creamy Hatch Chile and Mushroom Chicken Breasts
Prep time: 10 min
Cook time: 130 min
Total time: 140 min
Ingredients: 1 serving 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; 0.25 cup chicken broth; 3 tablespoons taco seasoning mix; 1 teaspoon salt; 0.5 teaspoon ground black pepper; 4 Hatch chile peppers, halved and seeded; 0.5 cup heavy whipping cream

4.5

(4)

4 Reviews

2 Photos

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.

Submitted by Yoly

Updated on August 15, 2022

Prep Time:

10 mins

Cook Time:

2 hrs 10 mins

Total Time:

2 hrs 20 mins

Servings:

4

Yield:

4 servings

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Ingredients

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Original recipe (1X) yields 4 servings

1 serving 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

Directions

Spray a slow cooker with nonstick cooking spray. Place chicken breasts in the slow cooker.
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.
Transfer the onion mixture to the slow cooker. Add chicken broth, taco seasoning, salt, and pepper. Cook on High for 1 hour 30 minutes.
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.
Broil the chile peppers until skin is heavily blistered and turning black, about 4 minutes per side.
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.
Add Hatch chiles and heavy whipping cream to the slow cooker and cook for 30 minutes more.

Cook's Note:

Canned Hatch chiles can be used in place of fresh.

Nutrition Facts (per serving)

325	Calories
17g	Fat
17g	Carbs
26g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 325
% Daily Value *
Total Fat 17g	22%
Saturated Fat 8g	40%
Cholesterol 100mg	33%
Sodium 1214mg	53%
Total Carbohydrate 17g	6%
Dietary Fiber 3g	9%
Total Sugars 6g
Protein 26g	53%
Vitamin C 4mg	5%
Calcium 43mg	3%
Iron 1mg	7%
Potassium 395mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Creamy Hatch Chile and Mushroom Chicken Breasts

Ingredients

Directions

Cook's Note:

Nutrition Facts (per serving)

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