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!

• Preparation Time: 15 mins
• Cooking Time: 5 hr
• Total Time: 5 hr 15 mins
• Calories: 289 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 3 tablespoons unsweetened cocoa powder
• ½ cup raisins
• ⅛ teaspoon ground nutmeg
• 1 large onion, chopped
• 1 teaspoon ground cumin
• 3 tablespoons peanut butter
• 1 (28 ounce) can crushed tomatoes
• 3 cloves garlic, chopped
• 4 teaspoons chili powder
• 1 ½ pounds skinless, boneless chicken breasts
• ½ teaspoon ground coriander
• 1 teaspoon sugar
• 2 tablespoons toasted sesame seeds (Optional)
• 1 finely chopped canned chipotle chile in adobo sauce

Recipe Instructions

Step 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.

Step 2

Cover; cook on Low until chicken is very tender, about 5 hours.