Easy Slow Cooker Chicken Mole

This is a shredded, slow-cooker version of my favorite chicken mole, created when I knew I wouldn't have time in the evening to make the real thing for dinner. If you can't find ancho chili powder, you can substitute regular, but use a little more; and use your favorite type of hot sauce. I love Golden Habanero, but any kind tastes good!

• Preparation Time: 30 mins
• Cooking Time: 9 hr
• Total Time: 9 hr 30 mins
• Calories: 278 Calories

Ingredients

• ¾ teaspoon ground cinnamon
• 1 cup chopped onion
• ⅓ cup currants
• 2 cloves garlic, minced
• ⅓ cup golden raisins
• 1 cup chicken broth
• 1 (14.5 ounce) can diced tomatoes
• ¾ teaspoon ground cumin
• 1 cup tomato sauce
• 3 pounds skinless, boneless chicken breast halves
• 2 tablespoons toasted sesame seeds
• ¼ teaspoon hot pepper sauce, or to taste
• 1 ½ teaspoons ancho chile powder
• 5 teaspoons cocoa powder
• ¼ cup slivered almonds, for garnish

Recipe Instructions

Step 1

Place the onion, raisins, currants, garlic, chile powder, sesame seeds, cumin, cinnamon, cocoa powder, hot sauce, tomatoes, tomato sauce, and chicken broth into a slow cooker; stir to mix. Add the chicken breasts, and stir to cover with sauce.

Step 2

Cover and cook on Low 6 hours, then increase heat to High, and continue cooking until the chicken is tender, about 3 hours more. Or cook on Low for 11 to 12 hours.

Step 3

Once the chicken is tender, remove, shred, and stir it back into the mole. Serve sprinkled with slivered almonds.