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!
Provided by Avrienne
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 9h30m
Yield 8
Number Of Ingredients 15
Steps:
- 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.
- 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.
- Once the chicken is tender, remove, shred, and stir it back into the mole. Serve sprinkled with slivered almonds.
Nutrition Facts : Calories 278.1 calories, Carbohydrate 17.9 g, Cholesterol 88.6 mg, Fat 6.7 g, Fiber 3.1 g, Protein 36.2 g, SaturatedFat 1.4 g, Sodium 465 mg, Sugar 11.8 g
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