Easy 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!

Step: 1

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.

Step: 2

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.

Step: 3

Once the chicken is tender, remove, shred, and stir it back into the mole. Serve sprinkled with slivered almonds.

Per Serving: 278 calories; protein 36.2g; carbohydrates 17.9g; fat 6.7g; cholesterol 88.6mg; sodium 465mg.

One of most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re making pasta, go for a simple vegetable . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can make to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But often you can made a dish do more often .