Rating: 3.5 stars 3.6
34 Ratings
  • 5 star values: 12
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 6

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!

Recipe Summary

prep:
30 mins
cook:
9 hrs
total:
9 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

278 calories; protein 36.2g; carbohydrates 17.9g; fat 6.7g; cholesterol 88.6mg; sodium 465mg. Full Nutrition
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