Slow Cooker Chicken Mole

Slow Cooker Chicken Mole

6-8 servings
Time: 6-8 Hours

Honestly, I am not the biggest fan of Chicken Mole, but my wife loves it. For Cinco de Mayo, I decided to make this dish for her. I immediately found out that when it is made fresh at home, it is so much better than what you get it at the restaurants. But please, please, please do not make the same mistake that I did with the recipe. A lot of recipes called for 4lbs of Chicken, but that seemed to be too much to us. We decided to halve the recipes that we found. We did that with everything, EXCEPT the chiles. Holy cow, that was Hot! We added more chocolate, so it was salvaged somewhat. Do not worry, this recipe has the right amount. If you like your food really hot, then just double the chiles. We had this over rice one night and in a burrito the following. Both were really good. Enjoy!

Ingredients

• - 2 lbs Boneless, Skinless Chicken Thighs
• - 2 tsp Ground Black Pepper
• - 1 (14.5 oz) Can of Diced Tomatoes
• - 1 Medium Onion, diced
• - 2 Dried Ancho Chiles, stemmed
• - 2 Large Chipotle Chiles in Adobo Sauce, plus 1 tablespoon Adobo Sauce
• - 1/2 Cup Sliced Almonds, roasted or not. Does not matter
• - 1/3 Cup Bittersweet Chocolate, finely chopped
• - 2-3 Cloves Garlic, diced
• - 2 tbsp Olive Oil
• - 1/4 tsp Ground Cumin
• - 1/2 tsp Ground Cinnamon

Directions

1. Season both sides of the chicken thighs with pepper and place them in the slow cooker.
2. Place all of the remaining ingredients in a blender and blend on high until it is of a smooth consistency, about 1 to 2 minutes.
3. Pour the Mole Sauce over the chicken in the slow cooker. Stir together the sauce and chicken.
4. Cook on low for 6 hours. Check out the chicken. If you wish it to be more tender, then cook another 1-2 hours.
5. Remove the chicken and the sauce into a bowl and then shred it with two forks.
6. Enjoy!

Slow Cooker Chicken Mole