Slow Cooker Mole Chicken
Mole is a thick and rich sauce from Mexico. Some moles use piquant sun-dried chiles, spices and unsweetened chocolate to form complex flavors.
Servings and Ingredients
|1 (15-oz.) can Hy-Vee no salt added black beans|
|3 c. Hy-Vee 33% reduced-sodium chicken broth|
|¼ c. canned chipotle peppers in adobo sauce|
|¼ c. Hy-Vee white corn restaurant-style tortilla chips|
|¼ c. toasted Hy-Vee almonds|
|2 tbsp. roasted minced garlic|
|1 tbsp. Hy-Vee chili powder|
|¼ tsp. Hy-Vee ground cinnamon|
|8 boneless, skinless chicken thighs, thawed if frozen|
|2 oz. bittersweet chocolate, chopped|
|Hy-Vee kosher sea salt, to taste|
|Hot cooked white rice|
|Desired garnishes, such as: jalapeno pepper slices, cilantro, roasted sesame seeds, and/or lime slices|
Things To Grab
- Food processor
- 3-1/2 or 4-quart slow cooker
- Combine black beans, broth, chipotles, tortilla chips, almonds, garlic, chili powder and cinnamon in a food processor. Cover and press until smooth.
- Transfer black bean mixture to 3-1/2 or 4-quart slow cooker. Add chicken. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Add chocolate and stir until chocolate melts. Season with salt, to taste.
- Serve chicken and mole sauce over rice. Garnish as desired.
460 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 130mg
- Sodium: 740mg
- Total Carbohydrates: 37g
- Protein: 38g
Vitamin A 20%
Vitamin C 2%