Creamy Hatch Chile and Mushroom Chicken Breasts

Name: Creamy Hatch Chile and Mushroom Chicken Breasts
Total time: 140
Yield: 4
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

Recipe by Yoly from allrecipes.com

Dinner 2 Hr. 20 Mins.

Ingredients

4 servings

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1 serving cooking spray
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1 pound skinless, boneless chicken breast halves
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1 tablespoon olive oil
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1 medium onion, thinly sliced
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1 (8 ounce) package sliced fresh mushrooms
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3 cloves garlic, crushed

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0.25 cup chicken broth
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3 tablespoons taco seasoning mix
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1 teaspoon salt
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0.5 teaspoon ground black pepper
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4 Hatch chile peppers, halved and seeded
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0.5 cup heavy whipping cream

Instructions

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.