Let me say off the bat that I’ve never had authentic mole sauce. I understand it’s generally made using lots of dried chiles, chocolate, and nuts, and is really fantastic – one of these days I will actually give it a go. This recipe, though, takes some shortcuts and turns to substitutes you probably have in your pantry, like cocoa powder and spices such as chili powder, cinnamon and cloves. It’ll probably take you less than 15 minutes to get everything in the slow cooker and then you set it to low and go about your day. The recipe says 4-6 hours, but my chicken was fall apart tender at just shy of 4 hours. The chicken is shredded and stirred back into the sauce then it’s all served over white rice. I wasn’t sure how this one would go over, but Shane and I both enjoyed it quite a bit. The sauce was quite rich and flavorful, unlike anything I’ve ever had in terms of flavor with the combination of ingredients at work here. There were a ton of leftovers too. I made the full recipe and we were fed for dinner one night as well as lunch for another 2 or 3 days.
By Tracey
Slow Cooker Mole Chicken Chili
Ingredients:
- 2 onions, minced
- 2 tablespoons vegetable oil
- 2 tablespoons chili powder
- 2 tablespoons cocoa powder
- 3 garlic cloves, minced
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 2 cups low-sodium chicken broth
- 1 14-oz can diced tomatoes
- 1/2 cup raisins
- 1/4 cup peanut butter
- 3 tablespoons Minute tapioca
- 2 teaspoons minced canned chipotle chilis
- 2 pounds boneless, skinless chicken thighs
- 2 scallions, thinly sliced
- 1 tablespoon sesame seeds, toasted (I omitted)
Directions:
Combine the onions, vegetable oil, chili powder, cocoa powder, garlic, cinnamon and cloves in a microwave-safe bowl. Microwave until the onions are softened, stirring occasionally, about 5 minutes. Transfer to the slow cooker. Add the broth, tomatoes (and their juice), raisins, peanut butter, tapioca and chipotle chilis and stir to combine. Season the chicken on both sides with salt and pepper then nestle into the slow cooker.
Cover and cook on low for 4-6 hours, or until the chicken is fall-apart tender. Transfer the chicken to a cutting board and, using 2 forks, shred the meat into bite-size pieces. Let the chili settle for a few minutes then skim any fat from the surface with a spoon. Add the chicken back to the slow cooker and heat for just a few minutes to warm through. Mix in the scallions and add salt and pepper to taste. Serve over white rice and garnish with the sesame seeds.
