Slow-Cooker Chicken Mole
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Everyday Food, December 2011
- Prep Time 15 minutes
- Total Time 4 1/4 hours
- Yield Serves 6
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Ingredients
- 4 pounds boneless, skinless chicken thighs (about 12)
- Coarse salt
- 1 can (28 ounces) whole tomatoes
- 1 medium yellow onion, roughly chopped
- 2 dried ancho chiles, stemmed
- 1 large chipotle chile in adobo sauce
- 1/2 cup sliced almonds, toasted
- 1/4 cup raisins
- 3 ounces bittersweet chocolate, finely chopped (1/2 cup)
- 3 garlic cloves, smashed and peeled
- 3 tablespoons extra-virgin olive oil
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Fresh cilantro leaves, for serving
Directions
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Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth.
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Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low). Serve chicken and sauce topped with cilantro.
Cook's Note
Great Idea: Serve this dish over rice, or try it with Rice Pilaf with Peas and Almonds.
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Good, not sure if I'd make it again, however. I thought I loved all Mexican food, but apparently, Mole is an acquired taste. I followed the directions to the letter including seasoning the thighs; however, it seemed that the "sauce" was missing something -- salt -- after salting the sauce a little, the flavors and the sauce seemed to perk up a bit. It was somewhat better the next day as well.
We are a fussy crew at this house and it's a rare occasion that everyone likes the same meal. This chicken dish was fabulous!!! I'm making it for the 3rd time tonight!
This was delicious and so easy compared to other more complicated versions of mole. I used fresh roasted poblanos to replace the anchos and upped the dark chocolate to 1 cup. Great recipe, thank you!
So easy and so very delicious!!