Crockpot Mexican Chicken Mole
User Reviews
5
6 reviews
Excellent
Crockpot Mexican Chicken Mole
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A rich Chicken Mole made in a crockpot that will knock your socks off!
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Ingredients
- 1 1/2 - 2 lbs. chicken breast
- 1/2 cup chicken broth may substitute water, but will need to add more salt
- 1 - 14.5 ounce diced tomatoes canned
- 1 1/2 Tablespoons chili powder
- 1/4 teaspoon cumin
- 1 Tablespoon garlic or 1 teaspoon Garlic Powder, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 Tablespoons cocoa powder
- 2 Tablespoons peanut butter
- 1/3 cup raisins
- Topping:
- 1/3 cup cilantro chopped, leaves
- peanuts chopped
- 1 avocado diced
- 1/4 cup white onion diced
- 3/4 cup queso fresco
- orange juice optional, fresh
- corn tortillas
Instructions
- In blender, combine chicken broth, tomatoes with juice, chili powder, cumin, garlic, salt, pepper, cocoa powder, peanut butter, and raisins. Blend up creamy.
- Place chicken in crockpot. Sprinkle with a little salt. Pour 3/4 of the mole sauce over chicken. Cook on LOW for 4-5 hours, or until tender. Shred with two forks. Pour remaining sauce over chicken. Cook for 30 minutes longer. Season to taste.
- Place mole chicken on platter. Squeeze a little fresh squeezed orange juice over mole (optional) and season to taste.
- Serve with corn tortillas, queso fresco, diced white onion, cilantro and avocado.
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Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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