This is a shredded, slow-cooker version of my favorite chicken mole, created when I knew I wouldn’t have time in the evening to make the real thing for dinner. If you can’t find ancho chili powder, you can substitute regular, but use a little more; and use your favorite type of hot sauce. I love Golden Habanero, but any kind tastes good!
- 1 cup chopped onion
- ⅓ cup golden raisins
- ⅓ cup currants
- 2 cloves garlic, minced
- 1 ½ teaspoons ancho chile powder
- 2 tablespoons toasted sesame seeds
- ¾ teaspoon ground cumin
- ¾ teaspoon ground cinnamon
- 5 teaspoons cocoa powder
- ¼ 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
- ¼ cup slivered almonds, for garnish
- 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.
- Calories 278.1
- Carbohydrate 17.9 g
- Cholesterol 88.6 mg
- Fat 6.7 g
- Fiber 3.1 g
- Protein 36.2 g
- Saturated Fat 1.4 g
- Sodium 465 mg
- Sugar 11.8 g