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–+ servings

Slow Cooker Chicken Mole

A simplified version of a classic Mexican dish featuring slow-cooked chicken with rich flavors of spicy chilis, chocolate, and cinnamon.
Print Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Main Course
Cuisine Mexican
Servings 8 people
Calories 214 kcal

Equipment

  • Crock pot

Ingredients
  

  • 2 pounds chicken breasts boneless
  • salt to taste
  • pepper to taste
  • 2 tablespoons avocado oil
  • ½ yellow onion minced
  • 4 cloves garlic peeled and minced
  • 1 jalapeno optional, minced
  • ¼ cup chili powder *
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 2 ½ cups chicken broth
  • 3 tablespoons Organic SunButter or sub peanut butter
  • 2 tablespoons tomato paste
  • 1 tablespoon arrowroot powder mixed with 2 tablespoons water
  • 1 tablespoon cocoa powder
  • 1 teaspoon sea salt

Instructions
 

  • Add chicken to the crockpot, and salt and pepper generously.
  • In a large skillet, add avocado oil, minced onion, garlic and jalapeno (if using), and saute over medium high heat until translucent and fragrant, about 6 minutes.
  • Add chili powder, cinnamon, cumin and salt, and stir to combine with vegetables.
  • Pour in chicken broth, and add tomato paste and SunButter. Whisk until smooth. Heat until mixture is lightly simmering.
  • Mix arrowroot with 2 tablespoons of water, and then stir it in to the sauce while whisking to prevent clumps.
  • Add cocoa powder and salt, and adjust chili powder and salt to taste.
  • At this point, you can use an immersion blender or a standard blender to make the sauce ultra smooth. I don't find this necessary. The sauce will have an amazing flavor even if you skip this step.
  • Pour half of sauce over the chicken, and set the crockpot to cook on low for 4-5 hours. Add the rest of the sauce to an airtight container and refrigerate until ready to serve.
  • Remove the chicken breasts. Shred them with two forks, or cut them into chunks.
  • Reheat the remaining sauce to drizzle on the chicken. You can also just add it to the slow cooker with the shredded chicken.
  • Store leftovers in the refrigerator for up to 3 days. This shredded chicken mole is amazing frozen. Store in a freezer air-tight container for up to 3 months.

Notes

Chili powders vary greatly in intensity and spice. If you aren't sure if you have a mild or spicier chili powder, consider starting with half the amount (2 tablespoons). You can add more chili powder when the sauce is complete before adding to the crockpot. Similarly, jalapeno peppers add a great spicy flavor, but may not be necessary if you prefer a milder dish. Add the peppers if you'd like a spicier mole.

Nutrition

Serving: 1servingCalories: 214kcalCarbohydrates: 6gProtein: 26gFat: 10gSaturated Fat: 1gCholesterol: 73mgSodium: 724mgPotassium: 549mgFiber: 1gSugar: 1gVitamin A: 114IUVitamin C: 11mgCalcium: 28mgIron: 1mg
Keyword chicken mole, easy recipes, healthy meals, Mexican recipes, Slow Cooker Chicken Mole, slow cooker recipes
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