Tuesday, December 13, 2011

Crock Pot Chicken Mole

Every time I use my crock pot, I think to myself, "why don't I use this more often?".  I think the person who invented the crock pot should win an award - seriously. It is a brilliant idea - put stuff in, set the timer, eat several hours later. There is nothing easier than that - especially during the holidays!  

Lee was craving Mexican spices/flavors, and I found this recipe but decided to change a couple of things, which I think make it better. This recipe uses boneless, skinless chicken thighs - which are a flavorful, moist choice, and VERY easy on the wallet too. 

Crock Pot Chicken Mole


4 pounds boneless, skinless chicken thighs 
kosher salt
1 28 oz can whole tomatoes
1 medium yellow onion, roughly chopped
2 dried ancho chiles, stemmed
1 large chipotle chili, in adobo sauce
1/2 C sliced almonds toasted
1/4 C raisins
3 oz Ibarra Chocolate (this is a traditional Mexican chocolate - the flavor is unmatched! but if you can't find it you can use bittersweet chocolate), finely chopped 
3 cloves garlic, smashed and peeled
3 TBL olive oil
3/4 tsp ground cumin
1/4 tsp ground cinnamon
fresh cilantro leaves for serving


1. Season chicken pieces with salt and place in a 5-6 quart crock pot. In a blender, puree the rest of the ingredients (tomatoes, onion, ancho and chipotle chilis, almonds, raisins, chocolate, garlic, oil, cumin and cinnamon) until smooth. 

2. Pour tomato mixture over chicken pieces in crock pot, and cover. Cook on high for 4 hours (or low for 8 hours), until chicken is tender.

Serve over plain cooked rice; sprinkle with fresh cilantro to taste. 


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