Mole is really a catchall term for a Mexican sauce that usually contains a fruit—like raisins—spices like black pepper, cinnamon, and cumin, nuts, seeds, and even chocolate. What sounds like a strange mélange of ingredients marries to create a rich and complex sauce delicious on it’s own or served over meat. This slow cooker chicken mole makes a delicious one pot meal on it’s own when topped with creamy avocado, crunchy radishes, and a fresh squeeze of lime juice. Be sure to save any leftovers to stuff inside tacos or roll up in enchiladas.
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)
Preheat oven to 350°F. Spread almonds evenly on a rimmed baking sheet, and bake in preheated oven until toasted, about 6 minutes.
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.
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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