Delicious pie filling made without any added sugar. Can be frozen for future use. This is the only apple pie that my husband will eat; he adores it. Adapt the water and spices to your tastes.
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs 10 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
- 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
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.
- Canned Hatch chiles can be used in place of fresh.
Nutrition Facts
| Calories | 325 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 3 g |
| Protein | 26 g |
| Saturated Fat | 8 g |
| Sodium | 1214 mg |
| Sugars | 6 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
A little bland for me, but the kids liked it so it was a win. The sauce didn’t thicken at all… maybe make a roux to add to the sauce as a final step?
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.
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.