Prep 25 mins
Cook 9 hrs
The traditional Chicken mole is just delicious and this recipe makes it extremely simple to prepare using your crock pot. BHG's Slow Cooker Recipes is the source.
- 1 (14 1/2 ounce) can diced tomatoes with mild green chilies
- 1⁄2 cup chopped onion
- 1⁄3 cup slivered almonds or 1⁄3 cup pumpkin seeds
- 3 garlic cloves, quartered
- 2 canned jalapeno peppers, drained
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons raisins
- 1 tablespoon sesame seeds
- 1 teaspoon sugar
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cinnamon
- 1⁄8 teaspoon ground nutmeg
- 1⁄8 ground coriander
- 2 tablespoons quick-cooking tapioca
- 2 1⁄2 lbs broiler-fryer chickens, cut up and skinned
- 2 tablespoons pumpkin seeds (to garnish) or 2 tablespoons almonds (to garnish)
- hot cooked rice
- In a blender container or food processor bowl, combine undrained tomatoes, onion, nuts, garlic, jalapeno peppers, cocoa powder, raisins, sesame seeds, sugar, salt and spices.
- Cover and blend until mixture is a coarse puree.
- In the crock pot, place the tapioca.
- Add chicken and then the sauce.
- Cover, and cook on low for 9 hours.
- Serve with hot cooked rice.
- and sprinkle with the pumpkin seeds.
I would suggest going with the almonds instead of the pumpkin seeds. I used the pumpkin seed option, and there were very hard "shell" like bits in the sauce that were unpleasant and got stuck in our teeth. Next time I make this I will definitely use almonds. Otherwise, this tasted very good. I used 2 fresh jalapeño peppers because I happened to have them on hand, and didn't have any canned. It was a good amount of spice.
Form me, this recipe was too bitter and lacked flavor. If I make it again, I will add more sugar or raisins, add cayenne, add salt, and possibly reduce the amount of cocoa.
Loved, loved, loved it! I made it exactly as written, except I used chicken breasts only. Also, my canned jalapenos were sliced, so I had to estimate how many slices made two whole peppers. I used about 1/4 cup, and that was just the right amount of heat for us. I only wish I'd doubled the recipe! We'll be having this often; thanks for posting!