Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 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.

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Recipe Summary test

prep:
10 mins
cook:
2 hrs 10 mins
total:
2 hrs 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • Spray a slow cooker with nonstick cooking spray. Place chicken breasts in the slow cooker.

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  • 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
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Reviews (2)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/11/2021
This recipe is a keeper. I made it exactly as given (down to the cilantro-lime rice) and will definitely make again. The family loved it- even my very picky son went back for seconds. The cream added a nice richness to the dish, but I was hoping the sauce might thicken after a while, which it didn't. Next time I may try sour cream instead. And I will definitely use more chilis as I prefer more heat. A good, hearty dish, perfect when there's a chill in the air. Read More
Rating: 5 stars
09/12/2021
This tasted great. There was a little “heat” from the peppers but nothing eye tearing or fire breathing. I did not use the hatch peppers because to ship a pound to my area from New Mexico was $27 plus shipping. There is an approved substitution for the hatch pepper found in most markets across the USA that is the cubanelle or frying pepper. Besides the pepper substitution, I did add about a tablespoon of corn starch dissolved in about 2 tablespoon of water added to last 30 minute of cooking. This definitely thickened the sauce which was fabulous on chicken bouillon rice. I love mushrooms so I’ll add or double the stated quantity next time. Read More