Creamy Hatch Chile and Mushroom Chicken Breasts

Chicken Breast - Meat and Poultry

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.

Creamy Hatch Chile and Mushroom Chicken Breasts

Brief

Prep 10 mins

Cook: 2hrs10 mins

Total: 2hrs20 mins

Servings: 4

Yield: 4 servings

Creamy Hatch Chile and Mushroom Chicken Breasts

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

Meat and Poultry

Directions

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.

Nutritional Information

Creamy Hatch Chile and Mushroom Chicken Breasts

Servings Per Recipe:4

Calories: 325.2

% Daily Value *

Protein: 26.4g 53%

Carbohydrates: 16.6g 5%

Dietary Fiber: 2.6g 10%

Sugars: 6.3g

Fat: 17g 26%

Saturated Fat: 8g 40%

Cholesterol: 99.7mg 33%

Vitamin A Iu: 453.3IU 9%

Niacin Equivalents: 13.4mg 103%

Vitamin B6: 0.4mg 24%

Vitamin C: 4.1mg 7%

Folate: 17.7mcg 4%

Calcium: 42.8mg 4%

Iron: 1.2mg 6%

Magnesium: 29.2mg 10%

Potassium: 395.1mg 11%

Sodium: 1214mg 49%

Thiamin: 0.1mg 11%

Calories From Fat: 153.2

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.