8 hrs 30 mins
PSU Lioness's Note:
I found this on a site called "Rubies & Radishes" and I am posting for safe keeping. I love chicken mole and I am hoping that I can make this and it's tastes just as good as the moles that I've had in restaurants. This was also listed as a Paleo recipe.
My Private Note
Units: US | Metric
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, crushed
- 1 -2 spicy bell pepper, chopped
- 2 cups chopped tomatoes
- 3 tablespoons almond butter
- 2 cups chicken broth (I used beef broth cause that's all I had & it turned out fine)
- 2 teaspoons chili powder
- 1/2 teaspoon ground cinnamon
- 1 teaspoon fresh ground black pepper
- 2 tablespoons unsweetened cocoa powder
- 4 chicken breasts
- 1Place a pan over medium heat, add the olive oil.
- 2When heated, add onion and garlic, stirring to soften for 5 minutes.
- 3Add the spicy peppers and tomatoes, stirring to combine. Bring to a simmer and cook for 10 minutes.
- 4Carefully pour the mixture into a blender.
- 5Add the almond butter, broth, chili powder, and cinnamon. Puree the mixture until smooth. Season with salt and pepper.
- 6Return the mixture to the pot over medium heat. Cook for 15 minutes, stirring occasionally.
- 7Add the chocolate and stir until melted.
- 8Place the chicken breasts in a crock pot and add mixture.
- 9Cook on low for 8 hours.
- 105 hours into cooking, remove lid and use 2 forks to shred chicken the best you can. Do this again 1 hour before cooking time is over.
- 11Transfer the mole to a serving dish and serve with cilantro, lime, avocado, tomatoes and cabbage.
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Nutritional Facts for Crock Pot Chocolate Chicken Mole
Serving Size: 1 (507 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 531.3
- Calories from Fat 321
- Total Fat 35.7 g
- Saturated Fat 6.8 g
- Cholesterol 92.8 mg
- Sodium 523.8 mg
- Total Carbohydrate 18.0 g
- Dietary Fiber 8.3 g
- Sugars 5.6 g
- Protein 38.4 g