Slow Cooker Chicken Mole

Slow Cooker Chicken Mole

Serve the whole leg quarters over brown basmati rice, or shred the chicken off the bone and layer onto corn tortillas with cilantro, radishes, and a squeeze of lime for family taco night.

Recipe Time

Hands-on: 8 Minutes
Total: 8 Hours, 8 Minutes

Nutritional Information

Calories 370
Fat 14.5 g
Satfat 2.7 g
Monofat 6.1 g
Polyfat 2.9 g
Protein 40 g
Carbohydrate 22 g
Fiber 6 g
Cholesterol 192 mg
Iron 3 mg
Sodium 546 mg
Calcium 61 mg

Ingredients

4 skinless, bone-in chicken leg-thigh quarters (about 4 pounds)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup water
1/4 cup smoked almonds
1/4 cup raisins
2 tablespoons unsweetened cocoa
1 tablespoon ground cumin
2 tablespoons tomato paste
2 chipotle chiles, canned in adobo sauce
1 tablespoon adobo sauce
1 teaspoon ground cinnamon
4 garlic cloves, crushed
1 small sweet onion, chopped

Preparation

1. Sprinkle chicken with salt and pepper. Place in a 5- to 6-quart slow cooker.

2. Place 1/4 cup water and remaining ingredients in a food processor; process until smooth. Spread mixture over chicken. Cover and cook on LOW for 8 hours or until chicken is tender.

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