Easiest Way to Make Perfect Slow Cooker Chicken Mole - Free Download

Slow Cooker Chicken Mole. All Reviews for Slow Cooker Chicken Mole. 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.

Mexican mole sauce can be intimidating. It's rich, full of flavor, and not too sweet, despite the chocolate. Combine all ingredients in a slow cooker.

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, slow cooker chicken mole. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Slow Cooker Chicken Mole is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Slow Cooker Chicken Mole is something which I've loved my entire life. They're nice and they look fantastic.

All Reviews for Slow Cooker Chicken Mole. 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.

To begin with this particular recipe, we have to first prepare a few components. You can cook slow cooker chicken mole using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Slow Cooker Chicken Mole:

1. Prepare 2 lbs of Boneless, skinless Chicken thighs.
2. Get 2 tsp of Ground Black Pepper.
3. Make ready 1 (14.5 oz) of Can of Diced Tomatoes.
4. Take 1 of Medium Onion, diced.
5. Prepare 2 of Dried Ancho Chiles, stemmed.
6. Get 2 of Large Chipotle Chiles in Adobo Sauce, plus 1 tablespoon Adobo Sauce.
7. Get 1/2 Cup of Sliced Almonds, roasted or not. Does not matter.
8. Make ready 1/3 Cup of Bittersweet Chocolate, finely chopped.
9. Make ready 2-3 Cloves of Garlic, diced.
10. Take 2 tbsp of Olive Oil.
11. Get 1/4 tsp of Ground Cumin.
12. Make ready 1/2 tsp of Ground Cinnamon.

Chicken may be served intact with sauce spooned over, or you may shred the chicken using two forks and stir into the sauce before using as a taco/tortilla filling, or as a dip for chips. Not so for my Slow Cooker Chicken Mole where you mix the sauce ingredients together, pour over the chicken, close the lid and set the timer. Just come home from work, shred the chicken, toast the corn tortillas over a flame to char a little and warm them up. Add the chicken and top with the Cotija.

Instructions to make Slow Cooker Chicken Mole:

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!.

Place chicken on a cutting board; remove bones. Shred chicken into large pieces; return to slow cooker. If your slow-cooker has a removable cooking crock that can be placed directly on the heat, measure in the lard or oil and Scrape every bit of the mole base into a bowl, then scoop half of it into a blender jar. A deliciously rich Slow Cooker Chicken Mole, simplified so you can enjoy it at home more often! The original method and ingredient list for this classic Mexican dish are lengthy.

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