Creamy Hatch Chile and Mushroom Chicken Breasts

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

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

  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.

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.