I made the easiest dinner last night and I owe it all to my slow cooker! I was in search of a good chicken mole recipe after enjoying some delicious mole enchiladas at Skinny Rita's last week. I stumbled upon this version and cut the recipe in half with a few adjustments. It's so fun to order mole at restaurants because it really is a little different everywhere you try it. It's almost like a Mexican "special sauce". Mole has a nice kick of spice with a little sweetness to keep things interesting. Chocolate for dinner? Yes please!
Slow Cooker Chicken Mole (4-6 servings)
- 3 pounds boneless, skinless chicken breast (about 4 breasts)
- Kosher salt
- Freshly cracked black pepper
- 1 14.5oz. can of diced tomatoes with green chilies (I chose this organic one)
- 3 large chipotle chiles in adobo sauce, plus 1/2 tablespoon adobo sauce
- 1/2 cup sliced almonds, lightly toasted
- 1/4 cup bittersweet chocolate, finely chopped (or you can cheat and use the chips like I did)
- 3 garlic cloves, peeled and smashed
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- Season chicken breasts on both sides with kosher salt and freshly cracked pepper. Place in slow cooker in one layer (try to not overlap).
- Place remaining ingredients in a blender and blend on high until sauce is smooth.
- Pour sauce into the slow cooker and mix with chicken. Allow some sauce to go under the breasts so that they won't stick to the bottom.
- Set your cooker for 4 hours on high or 8 hours on low. Note: Since the breasts are skinless and boneless, they won't need to cook for the full time. Switch the cooker to warm after 2.5 hours on high or 6 hours on low. There is A LOT of sauce in this recipe so the breasts won't dry out but the meat will be much more tender if you adjust the timing.
- Enjoy over rice with beans or with tortillas. The breasts can also be shredded and turned into another meal for the week. Hold on to the extra sauce!