Slow-Cooker Chicken Mole

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My entire family LOVES Mexican food. I love it all but mole is my absolute favorite Mexican dish.  I can’t believe that I have never posted this fabulous recipe! I have made it several times- it must be the easiest mole to make- EVER. This recipe was adapted from Everyday Food. We ate it over brown basmati rice with cumin spiced sautéed kale with onions on the side.

  • Yield: Serves 8
  • 4 pounds boneless, skinless chicken thighs (about 12-15)
  • Coarse salt
  • 1 can (28 ounces) whole tomatoes
  • 1 medium yellow or 1 large sweet onion, roughly chopped
  • 2 dried ancho chiles, stemmed and seeded
  • 1 large chipotle chile in adobo sauce
  • 1/2 cup sliced almonds, toasted (425 degree oven for 2-3 minutes)
  • 1/4 cup raisins
  • 3 ounces bittersweet chocolate, finely chopped (1/2 cup) (I used Trader Joe’s 72% Dark Chocolate)
  • 3 garlic cloves, smashed and peeled
  • 3 tablespoons extra-virgin olive oil
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • Fresh cilantro leaves, for serving
  • rice, sour cream, avocado for serving, optional (I used brown basmati rice)
  1. Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth.
  2. Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low). Adjust seasoning if necessary. Serve chicken and sauce over rice topped with cilantro, avocado, and/or sour cream, if desired.

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