Weekly Winner: Holy Mole! This is tasty chicken!

Mole ChickenI know, I know…. cheesy headline.  But seriously this is tasty… and it is a mole.  I really had no choice.

Normally, I would not attempt to make any type of mole unless I had a Mexican grandmother’s handed down recipe to follow.  Seeing as though almost all of my heritage and ancestors are German — no such luck.  But with this slow-cooker recipe, basically if you can cut things up and operate a blender… you can have a fairly impressive mole dish.  The recipe comes from Everyday Food.  I took the serving suggestion on the magazine’s picture and served it with rice mixed with peas.  The sweetness of the peas really stood out with the flavorful, spicy mole sauce.

Slow-Cooker Chicken Mole

Serves 6


4 pounds boneless, skinless chicken thighs (about 12)

1 can (28 ounces) whole tomatoes

1 medium yellow onion, roughly chopped

2 dried ancho chiles, stemmed

1 large chipotle chile in adobo sauce

1/2 cup sliced almonds, toasted

1/4 cup raisins

3 oz bittersweet chocolate, finely chopped (1/2 cup)

3 garlic cloves, smashed and peeled

3 Tbsp extra-virgin olive oil

3/4 tsp ground cumin

1/2 tsp ground cinnamon

Season chicken thighs with salt and place in a 5-6 quart slow cooker.  In a blender,  puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth.  Add tomato mixture to slow cooker, cover and cook on high until chicken is tender, 4 hours (or 8 hours on low).

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