Recipe by Avrienne
"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!"
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1 1/2 teaspoons
ancho chile powder
toasted sesame seeds
hot pepper sauce, or to taste
1 (14.5 ounce) can
skinless, boneless chicken breast halves
slivered almonds, for garnish
I thought this recipe was great. I only used 3/4 tsp of chile powder in response to one of the comments. I added 1/8 tsp of nutmeg, 1 tsp sugar and 1/4 tsp salt. I also only used yellow raisins and did not add currants. I put everything for the sauce in my food processor to make it more of a liquid. The sauce had a great flavor, and my guests loved it. The chicken turned out a little dry, but it was good after I shred it and mixed it with the sauce. I had plenty of sauce for the amount of chicken.
sorry, this is not chicken mole -- compare with the color, texture and flavor of even the store-bought mole sauces from the latino section of your local grocery store -- this isnt even close, nor do believe i can use this recipe as a foundation to improve upon, so looking for another ...
After 5 hrs cooking on low, I was able to shred my chicken with a plastic spoon....so I don't think that there's a need for 11-12 hrs. It was delicious! Left out currants, added sugar and nutmeg after reading all the reviews.....it's a keeper!
This recipe is one of our favorites. We make it for parties and our friends go crazy over it. I have never seen currants at the store, so I use 1/3 cup currant jelly instead, and I use cherry crasins (cranberries) or a rasin cranberry blend instead of just rasins.
I love mole and this was my first attempt. I only made 4 servings and it didn't seem that the conversion made for enough sauce. I added some extra tomato sauce and chicken broth near the end. It didn't need the whole 10 hours to cook either. The taste was very good though. I used all raisins since I didn't have currants. My 16-month boys ate it heartily. Will make again.
This was really good! Only reason not giving it five stars is because a little more chocolate flavor in the mole would have made it perfect for us. Still, considering the ease of prep, I can easily remember next time to add more cocoa powder for personal preference. Thanks!
If you are looking for your Super Bowl party meal, this is it! I made this today but used 3.5 of bone in pork butt. I subbed enchilada sauce for the tomato sauce and added 4 chopped canned chipotles in lieu of hot sauce. I have been told this is the best pork I have ever made. After 11 hours in the slow cooker, I removed the bone and chunked the pork by breaking up the pieces. I prefer this to shredding because it allows the sauce flavor to seep into the meat. I served with soft tacos, pico de gallo, and diced avocado sprinkled with lime juice and some salt. It was excellent! If you are expecting a thick mole sauce, this isn't it but you could remove the meat and thicken it, I am sure. Excellent recipe. Thanks so much!
this was delicious with a few additions/changes. i upped the comino and cinnamon to 1 tsp. of each, and added 1/4 tsp. each of ground nutmeg and dried cilantro. try adding 1-2 tbsp. white sugar for a little sweetness to the sauce. i would definately recommend pureeing the sauce in a blender before adding to the crock pot with the chicken to make it smoother and thicker.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Chicken Mole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 276
** Calories from Fat: 60
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