Slow Cooker Chicken Mole recipe
This reciepe packs a punch in flavours. Very easy to cook, just put all the ingredients in the slow cooker and let it do its job. No kitchen skills required!
As we can't get dried Mexican chillies easily in the local supermarkets, you can use the jars of chipotle sauces made by Santa Maria. Adjust the heat to your own liking as these sauces can be quite powerful.
I used both the dried ones and added some sauce to taste.
Ingredients
- 4 skinless chicken thighs
- 1 large onion
- 3 cloves of garlic peeled
- 50 g dark chocolate I used Lindt 90%
- 2 smoked dried chipotle chillies soaked in hot water for 15 minutes
- 1 tbsp chipotle chilli sauce
- 1 can tomatoes
- 1 tbsp tomato puree
- 3 tbsp sliced almonds or ground almonds
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- salt to taste
Instructions
- Soak the dried chillies in hot water for 15 minutes.
- Skin the chicken thighs but leave the bones in
- Peel and cut the onion into quarters and place in the slow cooker,
- Add the garlic, chocolate, chilli, spices, almonds, tomatoes and tomato puree into the pot too.
- place the chicken on top of this mixture and put the lid on the pot.
- Cook on high for 4 hours n- 5 hours
- When almost ready, remove the chicken. The chicken will be falling off the bone at this stage so work gently.
- Stir to mix all the ingredients and using a stick blender, blitz the sauce to a thick paste consistency. Return the chicken to the pot and cover with the sauce.
- Serve with some rice and salsa on the side.
Notes
Authentic Mexican recipes use different dried chillies in their Mole and every family has their own secret recipe. You can buy dried Ancho chilli from online retailers if you prefer.