Crock Pot Chicken Mole Food

SLOW-COOKER CHICKEN MOLE

Slow-Cooker Chicken Mole image

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 dinner.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs

Time 4h15m

Number Of Ingredients 14

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

Steps:

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.
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.

Nutrition Facts : Calories 695 g, Fat 40 g, Fiber 5 g, Protein 59 g, SaturatedFat 11 g

SLOW COOKER CHICKEN MOLE

Slow Cooker Chicken Mole image

A dark, rich, complex flavored Mole recipe. I generally shred the chicken so it will soak up the mole sauce and serve it with warmed tortillas. It is always a hit with those who like spicy foods. This recipe can be played with easily to tailor it to your own level of hotness and/or cocoa/peanut flavor. Mole is a sauce that has a lot of variations. I've even served it as a dip with corn chips!

Provided by ELAINE05

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes

Time 5h15m

Yield 6

Number Of Ingredients 15

Ingredients

1 large onion, chopped
½ cup raisins
3 cloves garlic, chopped
2 tablespoons toasted sesame seeds
1 finely chopped canned chipotle chile in adobo sauce
3 tablespoons peanut butter
1 (28 ounce) can crushed tomatoes
1 teaspoon sugar
1 teaspoon ground cinnamon
4 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon ground coriander
⅛ teaspoon ground nutmeg
3 tablespoons unsweetened cocoa powder
1 ½ pounds skinless, boneless chicken breasts

Steps:

Place onion, raisins, garlic, sesame seeds, chopped chipotle pepper, peanut butter and crushed tomatoes in slow cooker. Stir in sugar, cinnamon, chili powder, cumin, coriander, nutmeg, and cocoa powder. Place chicken in the sauce.
Cover; cook on Low until chicken is very tender, about 5 hours.

Nutrition Facts : Calories 288.8 calories, Carbohydrate 28.1 g, Cholesterol 58.5 mg, Fat 9.2 g, Fiber 6.1 g, Protein 28.3 g, SaturatedFat 2.1 g, Sodium 290.2 mg, Sugar 9.9 g

SLOW-COOKER CHICKEN MOLE

Slow-Cooker Chicken Mole image

Provided by Valerie Bertinelli

Categories main-dish

Time 5h10m

Yield 4 to 6 servings

Number Of Ingredients 25

Ingredients

1 ancho chile
1 pasilla chile
1/4 cup slivered almonds
2 tablespoons raw pepitas
3 ounces Mexican chocolate, roughly chopped (about 1/2 cup)
1/2 cup chopped yellow onion (about 1/2 small onion)
2 teaspoons minced garlic (1 to 2 cloves)
1 tablespoon toasted sesame seeds
One 14.5-ounce can stewed tomatoes
1/4 cup golden raisins
1/4 cup apple cider vinegar
2 teaspoons pureed canned chipotles in adobo, plus 1 chipotle pepper, finely chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon ground cloves
Kosher salt
1 1/2 pounds bone-in, skinless chicken breasts
1 1/4 pounds bone-in, skinless whole chicken legs
1/4 cup thinly sliced radishes (about 4 radishes), plus the leaves from 1 bunch
1/4 cup fresh cilantro leaves
2 tablespoons fresh lime juice (1 to 2 limes)
10 white corn tortillas
2 limes, cut into wedges
1 tablespoon toasted sesame seeds

Steps:

For the chicken mole: Place the ancho and pasilla chiles, slivered almonds and pepitas in a large skillet over medium-high heat. Toast until the pepitas begin to pop and the almonds are deep golden brown, 4 to 5 minutes. Remove the chiles to a small bowl and cover with boiling water; set another small bowl on top of the chiles to keep them submerged. Let soak for 30 minutes. Set the almonds and pepitas aside.
Meanwhile, place the Mexican chocolate in a small microwave-safe bowl and microwave on high power for 1 minute. Stir together the melted chocolate; unlike conventional chocolate, it will have a grainy, paste-like consistency.
Add the melted chocolate to a food processor with the toasted almonds and pepitas and the onions, garlic, sesame seeds, tomatoes, raisins, vinegar, chipotle puree and pepper, cinnamon, coriander, cumin, cloves and 1 teaspoon kosher salt. Drain the ancho and pasilla chiles and add them to the food processor. Process to a smooth sauce.
Place the chicken breasts and legs in a 6.5-quart slow cooker and sprinkle liberally with salt. Pour the mole sauce over the chicken, spreading it to cover completely. Place the lid on the slow cooker and cook on high power for 4 hours.
For the radish salad: About 10 minutes before serving, toss the radishes, radish leaves, cilantro and lime juice together. Season with salt to taste.
To serve: Place the tortillas over a medium flame (or on a grill or grill pan) and heat until charred in spots but still soft enough to fold.
Carefully remove the chicken from the slow cooker to a platter. Spoon some mole sauce over the top; serve extra sauce in a bowl on the side. To the platter, add the radish salad, charred tortillas, and lime wedges. Garnish the chicken with the toasted sesame seeds.

SLOW COOKER CHICKEN MOLE

Slow Cooker Chicken Mole image

A simplified version of a classic Mexican dish. This chicken mole recipe melds the flavors of spicy chilis, chocolate, and cinnamon, but is easy to put together and enjoy as an every day meal.

Provided by Michelle Miller

Categories Main Course

Time 4h30m

Number Of Ingredients 16

Ingredients

2 pounds chicken breasts (boneless)
salt (to taste)
pepper (to taste)
2 tablespoons avocado oil
1/2 yellow onion (minced)
4 cloves garlic (peeled and minced)
1 jalapeno (optional, minced)
1/4 cup chili powder*
1 teaspoon cinnamon
1 teaspoon cumin
2 1/2 cups chicken broth
3 tablespoons Organic SunButter
2 tablespoons tomato paste
1 tablespoon arrowroot powder (mixed with 2 tablespoons water)
1 tablespoon cocoa powder
1 teaspoon sea salt

Steps:

Add chicken to the crockpot, and salt and pepper generously.
In a large skillet, add avocado oil, minced onion, garlic and jalapeno (if using), and saute over medium high heat until translucent and fragrant, about 6 minutes.
Add chili powder, cinnamon, cumin and salt, and stir combine with vegetables.
Pour in chicken broth, and add tomato paste and SunButter. Use a whisk to smooth and combine. Bring to a low simmer.
Mix arrowroot with 2 tablespoons of water, and then stir it in to the sauce while stirring.
Add cocoa powder and salt, and adjust chili powder and salt to your taste.
At this point, you can use an immersion blender or a standard blender to make the sauce ultra smooth. I don't find this necessary. The sauce will have an amazing flavor even if you skip this step.
Pour half of sauce over the chicken, and set the crockpot to cook on low for 4-5 hours. Set the rest of the sauce aside for serving.
Remove the chicken breasts shred them or cut into chunks.
Reheat the remaining sauce to drizzle on the chicken. You can also just add it to the slow cooker with the shredded chicken.
Store leftovers in the refrigerator for up to 3 days. This shredded chicken mole is amazing frozen. Store in a freezer air-tight container for up to 3 months.

Nutrition Facts : Calories 214 kcal, Carbohydrate 6 g, Protein 26 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 724 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving