Ingredients for Crock Pot Chicken Mole
- Diced Tomatoes With Mild Green Chilies
- 1 medium onion (chopped)
- Slivered Almonds
- Garlic Cloves
- Canned Jalapeno Peppers
- Unsweetened Cocoa Powder
- 1/2 cup raisins
- 2 tablespoons sesame seeds
- 2 tablespoons brown sugar
- 1 teaspoon salt
- Cinnamon
- Ground Nutmeg
- Ground Coriander
- Quick Cooking Tapioca
- Broiler Fryer Chickens
- 1/4 cup toasted pumpkin seeds
- Cooked Rice
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How to Make Crock Pot Chicken Mole
- Combine the following in a blender or food processor until coarsely pureed: 28 oz canned undrained tomatoes, 1 medium onion (chopped), 1 cup roasted nuts (almonds or pecans), 4 cloves garlic, 1-2 jalapeño peppers (seeded and roughly chopped, adjust to taste), 1/4 cup unsweetened cocoa powder, 1/2 cup raisins, 2 tablespoons sesame seeds, 2 tablespoons brown sugar, 1 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves.
- In your slow cooker, place 1/4 cup tapioca (or cornstarch).
- Add 2 lbs boneless, skinless chicken breasts to the slow cooker.
- Pour the blended mole sauce over the chicken.
- Cover and cook on low for 9 hours, or until chicken is very tender.
- Serve the chicken mole over hot cooked rice.
- Garnish with 1/4 cup toasted pumpkin seeds before serving.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
51g
Fat
67g
Carbs
9g
