Rating: 4.5 stars 4.6
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.


Recipe Summary

10 mins
2 hrs 10 mins
2 hrs 20 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

Canned Hatch chiles can be used in place of fresh.

Nutrition Facts

325 calories; protein 26.4g; carbohydrates 16.6g; fat 17g; cholesterol 99.7mg; sodium 1214mg. Full Nutrition