Print: Slow Cooker Chicken Mole

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!

Prep

22 min

Cook

33 min

Servings

Difficulty

Hard

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 per serving

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