Slow Cooker Chicken MoleCourse: DinnerCuisine: MexicanDifficulty: Easy
My family and I love homemade Mexican food. This recipe has great flavor and is so easy. I am not the biggest fan of using slow cookers but once in awhile they are extremely helpful. This recipe I set up in the morning and then it is all finished by the time we have dinner. I serve it with warm tortillas, black beans, Mexican rice and sautéed peppers and onions. It makes a great meal.
2 dried ancho chiles
1, 28oz, can unsalted whole tomatoes
1 cup chopped yellow onion
1/2 cup toasted sliced almonds
3 oz semisweet baking chocolate, finely chopped
1/4 cup raisins
1/4 cup chicken stock
1 Tablespoon ground cumin
1 Tablespoon canned Adobo sauce
1 teaspoon ground cinnamon
2 chipotle chiles, in Adobo Sauce
3 garlic cloves, smashed
2 lbs skinned chicken thighs
1 teaspoon kosher salt
16 (6 inch) corn or flour tortillas
1 oz Cotija cheese, crumbled about 1/4 cup
1/4 cup fresh cilantro leaves
2 limes, quartered
- Place the ancho chiles in a bowl and cover with Boiling water. Let stand 10 minutes. Drain, remove and discard stems and discard stems and seeds. Process seeded chiles, tomatoes, onion, almonds, chocolate, raisins, stock, cumin, sauce, cinnamon, chipotle, and garlic in a food processor until smooth.
- Sprinkle chicken with salt. Place in a 6 quart slow cooker. Add tomato mixture. Cover and cook on low for 6-7. Remove bones. Reserve 2 cups sauce for another bones. Shred chicken into large pierces; return to slow cooker.
- Working with 1 tortilla at a time, heat tortillas over medium high directly until slightly charred, about 15 seconds per side. Top tortillas with chicken mixture, cheese, and cilantro.
- serve with lime wedges, rice, and beans.