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Slow Cooker Chicken Mole Recipe

Recipe by: Avrienne

"This is a shredded, slow-cooker version of my favorite chicken mole, created when I knew I wouldn't have time in the evening to make the real thing for dinner. If you can't find ancho chili powder, you can substitute regular, but use a little more; and use your favorite type of hot sauce. I love Golden Habanero, but any kind tastes good!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook9 h
  • Ready In9 h 30 m
  • 1Place the onion, raisins, currants, garlic, chile powder, sesame seeds, cumin, cinnamon, cocoa powder, hot sauce, tomatoes, tomato sauce, and chicken broth into a slow cooker; stir to mix. Add the chicken breasts, and stir to cover with sauce.
  • 2Cover and cook on Low 6 hours, then increase heat to High, and continue cooking until the chicken is tender, about 3 hours more. Or cook on Low for 11 to 12 hours.
  • 3Once the chicken is tender, remove, shred, and stir it back into the mole. Serve sprinkled with slivered almonds.
Footnotes
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
Ingredients
  • 8 servings
  • 276 cals
  • 1 cup chopped onion
  • 1/3 cup golden raisins
  • 1/3 cup currants
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons ancho chile powder
  • 2 tablespoons toasted sesame seeds
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground cinnamon
  • 5 teaspoons cocoa powder
  • 1/4 teaspoon hot pepper sauce, or to taste
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup tomato sauce
  • 1 cup chicken broth
  • 3 pounds skinless, boneless chicken breast halves
  • 1/4 cup slivered almonds, for garnish
Nutrition

Amount per serving ( 5 total)

  • Calories:
    276
    14%
  • Fat:
    6.7
    10%
  • Carbs:
    17.7
    6%
  • Protein:
    36.1
    72%
  • Cholesterol:
    88
    29%

Based on a 2,000 calorie diet

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