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Creamy Hatch Chile and Mushroom Chicken Breasts

If you're looking for the perfect dish to delight your taste buds, look no further! This one-pan dish is simple at its best. These easy chicken breasts are made with all-natural ingredients and are complex in flavor. The creamy texture of the roasted garlic, cream cheese, sour cream, and goat cheese is just perfect with the flavor of the Hatch chiles. They're topped off with some fresh thyme and Parmesan cheese.


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 ounces) 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


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 the 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 the 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.


Creamy Hatch Chile and Mushroom Chicken Breasts


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