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Slow Cooker Chicken Mole Recipe

Recipe by: ELAINE05

"A dark, rich, complex flavored Mole recipe. I generally shred the chicken so it will soak up the mole sauce and serve it with warmed tortillas. It is always a hit with those who like spicy foods. This recipe can be played with easily to tailor it to your own level of hotness and/or cocoa/peanut flavor. Mole is a sauce that has a lot of variations. I've even served it as a dip with corn chips!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook5 h
  • Ready In5 h 15 m
  • 1Place onion, raisins, garlic, sesame seeds, chopped chipotle pepper, peanut butter and crushed tomatoes in slow cooker. Stir in sugar, cinnamon, chili powder, cumin, coriander, nutmeg, and cocoa powder. Place chicken in the sauce.
  • 2Cover; cook on Low until chicken is very tender, about 5 hours.
Footnotes
  • Cook's Note
  • If desired remove the chicken the last hour or so, shred with 2 forks, then stir back into the sauce. Otherwise serve chicken breasts with sauce on top
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
Ingredients
  • 6 servings
  • 289 cals
  • 1 large onion, chopped
  • 1/2 cup raisins
  • 3 cloves garlic, chopped
  • 2 tablespoons toasted sesame seeds (optional)
  • 1 finely chopped canned chipotle chile in adobo sauce
  • 3 tablespoons peanut butter
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon sugar
  • 1 teaspoon ground cinnamon
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon ground nutmeg
  • 3 tablespoons unsweetened cocoa powder
  • 1 1/2 pounds skinless, boneless chicken breasts
Nutrition

Amount per serving ( 5 total)

  • Calories:
    289
    14%
  • Fat:
    9.2
    14%
  • Carbs:
    28.1
    9%
  • Protein:
    28.3
    57%
  • Cholesterol:
    59
    20%

Based on a 2,000 calorie diet

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