Slow Cooker Chicken Mole

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!

Original recipe makes 8 servings

Ingredients

1 cup chopped onion
1/3 cup golden raisins
1/3 cup currants
2 cloves garlic, minced
1 1/2 teaspoons ancho chile powder
2 tablespoons toasted sesame seeds
3/4 teaspoon ground cumin
3/4 teaspoon ground cinnamon
5 teaspoons cocoa powder
1/4 teaspoon hot pepper sauce, or to taste
1 (14.5 ounce) can diced tomatoes
1 cup tomato sauce
1 cup chicken broth
3 pounds skinless, boneless chicken breast halves
1/4 cup slivered almonds, for garnish

PREP

30 mins
COOK

9 hrs
READY IN

9 hrs 30 mins

Directions

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.
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.