Weeknight Meals: Slow Cooker Chicken Mole

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! 

Step 1: Season four boneless, skinless chicken breasts with kosher salt and freshly cracked pepper.

Step 2: Blend the remaining ingredients for some savory and slightly sweet goodness.

A few hours in the slow cooker and voila!  A healthy dinner!

Slow Cooker Chicken Mole (4-6 servings)

Ingredients:

  • 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
  1. Season chicken breasts on both sides with kosher salt and freshly cracked pepper.  Place in slow cooker in one layer (try to not overlap).
  2. Place remaining ingredients in a blender and blend on high until sauce is smooth.
  3. 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.
  4. 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.
  5. 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!