Simple Way to Mole Mexicana

Easy Slow Cooker Chicken Mole

No matter how many times i revisit this recipe for mole de pollo mexicano, i am amazed on how all these different ingredients come together.

Recipe Summary Easy Slow Cooker Chicken Mole

This is a shredded, slow-cooker version of my favorite chicken mole, created when I knew I wouldn't have time in the evening to make the real thing for dinner. If you can't find ancho chili powder, you can substitute regular, but use a little more; and use your favorite type of hot sauce. I love Golden Habanero, but any kind tastes good!

Ingredients | Mole Mexicana

1 cup chopped onion

⅓ cup golden raisins

⅓ cup currants

2 cloves garlic, minced

1 ½ teaspoons ancho chile powder

2 tablespoons toasted sesame seeds

¾ teaspoon ground cumin

¾ teaspoon ground cinnamon

5 teaspoons cocoa powder

¼ teaspoon hot pepper sauce, or to taste

1 (14.5 ounce) can diced tomatoes

1 cup tomato sauce

1 cup chicken broth

3 pounds skinless, boneless chicken breast halves

¼ cup slivered almonds, for garnish

Directions

Place the onion, raisins, currants, garlic, chile powder, sesame seeds, cumin, cinnamon, cocoa powder, hot sauce, tomatoes, tomato sauce, and chicken broth into a slow cooker; stir to mix. Add the chicken breasts, and stir to cover with sauce.

Cover and cook on Low 6 hours, then increase heat to High, and continue cooking until the chicken is tender, about 3 hours more. Or cook on Low for 11 to 12 hours.

Once the chicken is tender, remove, shred, and stir it back into the mole. Serve sprinkled with slivered almonds.

Info | Mole Mexicana

prep: 30 mins cook: 9 hrs total: 9 hrs 30 mins Servings: 8 Yield: 8 servings

TAG : Easy Slow Cooker Chicken Mole

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