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!
1 large onion, chopped 1 teaspoon ground cinnamon
1/2 cup raisins 4 teaspoons chili powder
3 cloves garlic, chopped 1 teaspoon ground cumin
2 tablespoons toasted sesame seeds (optional) 1/2 teaspoon ground coriander
1 finely chopped canned chipotle chile in adobo sauce 1/8 teaspoon ground nutmeg
3 tablespoons peanut butter 3 tablespoons unsweetened cocoa powder
1 (28 ounce) can crushed tomatoes 1 1/2 pounds skinless, boneless chicken breasts
1 teaspoon sugar Add all ingredients to list
- 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.
- Cover; cook on Low until chicken is very tender, about 5 hours.
If desired remove the chicken the last hour or so, shred with 2 forks, then stir back into the sauce. Otherwise serve chicken breasts with sauce on top
Try using a liner in your slow cooker for easier cleanup.