Slow-Cooker Chicken Mole

Dark chocolate and spices add richness to the Mexican chile sauce called mole (MOH-lay). Simmer it in a slow cooker along with chicken thighs for a warming weeknight meal.

  • Prep:
  • Total Time:
  • Servings: 6
Slow-Cooker Chicken Mole

Photography: Romulo Yanes

Source: Everyday Food, December 2011

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

  1. 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.

  2. 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 Notes

Great Idea: Serve this dish over rice, or try it with Rice Pilaf with Peas and Almonds.

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