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!
Ingredients
- 1 large onion , chopped
- 0.5 cups 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
- 1 teaspoon sugar
- 1 teaspoon ground cinnamon
- 4 teaspoons chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoons ground coriander
- 0.13 teaspoons ground nutmeg
- 3 tablespoons unsweetened cocoa powder
- 1.5 pounds skinless , boneless chicken breasts
Instructions
-
1
Place 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.
-
2
Cover; cook on Low until chicken is very tender, about 5 hours.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Best Oven Baked French Toast
Make-ahead baked French toast that's easy to make.
Cajun Cauliflower Fries with Smoky Remoulade
Cut carbs by making fries with cauliflower instead of potatoes. You'll need to plan ahead for this, but they are so flavorful you'll be glad you did.
Baked Chiles Rellenos
This recipe is for delicious baked chiles rellenos without the fat of frying. Serve them with Mexican beans and rice.