Slow Cooker Chicken Mole Chili

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Mole is a catchall term for a Mexican sauce that contains fruit (like raisins) and spices (like black pepper, cinnamon, cumin, nuts, and seeds).

Slow-Cooker Chicken Mole Chili
Photo: Antonis Achilleos
Hands On Time:
15 mins
Total Time:
8 hrs 15 mins
Yield:
serves 6 (serving size: 1¼ cups)

What sounds like a strange mélange of ingredients marries to create a rich and complex sauce. This slow cooker chicken mole makes a delicious one-pot meal on its own when topped with creamy avocado, crunchy radishes, and a fresh squeeze of lime juice.

Ingredients

  • 3 tablespoons slivered almonds

  • 1 (14½-oz.) can whole tomatoes, undrained

  • 1 small (6 oz.) yellow onion, chopped (about ¾ cup)

  • ¾ cup lower-sodium chicken broth

  • 2 chipotle chiles in adobo sauce, plus 2 Tbsp. adobo sauce (from 1 [7-oz.] can)

  • 2 ounces semisweet baking chocolate, finely chopped (2 Tbsp.)

  • 2 ¼ teaspoons kosher salt

  • 1 teaspoon ground cumin

  • ½ teaspoon ground cinnamon

  • 1 ½ pounds boneless, skinless chicken thighs (about 6 thighs)

  • 2 (15-oz.) cans pinto beans, drained and rinsed

  • 2 tablespoons lime juice (from 1 lime)

  • Garnishes: sliced ripe avocado, thinly sliced radish, fresh cilantro leaves

Directions

  1. Preheat oven to 350°F. Spread almonds evenly on a rimmed baking sheet, and bake in preheated oven until toasted, about 6 minutes.

  2. Combine toasted almonds, tomatoes, onion, broth, chiles, adobo sauce, chocolate, salt, cumin, and cinnamon in a blender; process until smooth, about 30 seconds. Transfer mixture to a 6-quart slow cooker; add chicken thighs and beans. Cover and cook on LOW until chicken thighs pull apart easily and a thermometer registers 165°F when inserted in thickest portion of chicken thighs, about 8 hours.

  3. Using 2 forks, shred chicken into large pieces without removing from slow cooker. Stir in lime juice. Garnish with avocado, radish, and cilantro.

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