Slow Cooker Mole Chicken

Recipe

Main Dish
Slow Cooker Mole Chicken

Primary Media

Platter of chicken thighs coated in mole sauce and served with rice

User Rating

4.25 out of 5 stars
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4 ratings

Recipe Data

4
Servings
30min
Prep
6hr30min
Total

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    Description

    Mole is a thick and rich sauce from mexico. Some moles use piquant sun-dried chiles, spices and unsweetened chocolate to form complex flavors.

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    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
    8boneless, 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

    Directions

    1. Combine black beans, broth, chipotles, tortilla chips, almonds, garlic, chili powder and cinnamon in a food processor. Cover and press until smooth.
    2. 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.
    3. Serve chicken and mole sauce over rice. Garnish as desired.

    Nutrition facts

    Servings

    460 Calories per serving

    Amounts Per Serving

    • Total Fat: 19g
    • Cholesterol: 130mg
    • Sodium: 740mg
    • Total Carbohydrates: 37g
    • Protein: 38g

    Daily Values

    0%
    Vitamin A 20%
    0%
    Vitamin C 2%
    0%
    Iron 30%
    0%
    Calcium 10%

    Recipe Source:

    Seasons February 2017