Slow Cooker Chicken Mole

Name: Slow Cooker Chicken Mole
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

15 ingredients

3 steps

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

Directions

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.
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.
3

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