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Creamy Hatch Chile and Mushroom Chicken Breasts
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Prep Time:
10 minutes
Cook Time:
130 minutes
Total Time:
140 minutes
"Create a delicious slow cooker dinner for 4 with juicy chicken breasts, flavorful Hatch chiles, savory mushrooms, and simple pantry ingredients."
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
  • 4 Hatch chile peppers, halved and seeded
  • 0.5 cup heavy whipping cream
Instructions:
  • Prepare the slow cooker by spraying it with nonstick cooking spray, then add chicken breasts.
  • Heat olive oil in a skillet until shimmering. Sauté onion for 5 minutes until translucent. Add mushrooms and cook until soft, about 2-4 minutes. Stir in garlic and cook for another minute.
  • Pour the savory onion mixture into the slow cooker, then stir in chicken broth, taco seasoning, salt, and pepper. Cook on High for 1 hour 30 minutes for a burst of delicious flavors.
  • Preheat the broiler with the oven rack 6 inches away from the heat. Line a baking sheet with foil and arrange the chile peppers cut-side down on it.
  • Char the chile peppers under the broiler until the skin is heavily blistered and turning black, about 4 minutes per side.
  • Place the chile peppers in a bowl and cover tightly with plastic wrap to steam as they cool for about 15 minutes. Then, peel off the skins and chop the flesh into 1-inch pieces.
  • Stir in fresh Hatch chiles and pour in luxurious heavy whipping cream into the slow cooker. Simmer for an additional 30 minutes.

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