:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/iZDh1hIJ7ohPtXWwAy_2/70933fb9af71452fd023a7cc88b25d.jpg "Slow Cooker Chicken Mole")
Slow Cooker Chicken Mole
Mexican mole sauce can be intimidating. There’s chocolate, chiles, and spices. It’s rich, full of flavor, and not too sweet, despite the chocolate. And it’s typically a labor-intensive process. But this recipe, based on Martha Stewart’s, takes little effort, thanks to the slow cooker. With an entire can of chipotle chiles in adobo sauce, along with ancho chiles and almonds, this mole is nicely spicy without being overbearing.
Ingredients
- 4 lb boneless skinless chicken thighs
- coarse salt
- freshly ground black pepper
- 1 can diced tomatoes
- 1 medium yellow onion coarsely chopped
- 4 dried ancho chiles stemmed
- 4 tablespoon large chipotle chiles in adobo sauce plus adobo sauce
- 1 Cup sliced almonds toasted
- 3 ounce bittersweet chocolate finely chopped
- 6 garlic cloves smashed and peeled
- 3 tablespoon Extra Virgin Olive Oil
- 3⁄4 teaspoon ground cumin
- 1⁄2 teaspoon cinnamon
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Directions
Season both sides of the chicken thighs with salt and pepper and place them in the slow cooker.
Place all of the remaining ingredients in a blender and blend on high until you have a smooth consistency, about 1 to minutes.
Pour the sauce into the slow cooker and mix with the chicken.
Cook for hours on high or 8 hours on low.
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