Creamy Hatch Chile and Mushroom Chicken Breasts recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes
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
Nutrition Info
- 325.2 caloriescarbohydrate: 16.6 gcholesterol: 99.7 mgfat: 17 gfiber: 2.6 gprotein: 26.4 gsaturatedFat: 8 gservingSize: -sodium: 1214 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Creamy Hatch Chile and Mushroom Chicken Breasts
Directions
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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.