Slow Cooker Mexican Chicken Mole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
-1 package (about 1.5 lbs) boneless skinless chicken breasts-1 15oz can tomato puree-1 tsp ground cumin-1/2 tsp ground coriander seed-1/2 tsp aniseed-3 tbs chili powder-1/2 tbs maple syrup-1 cinnamon stick-1/8 tsp ground nutmeg-2 tbs unsweetened cocoa powder-3 large garlic cloves, smashed and peeled-2 tbs creamy peanut butter or other nut or seed butter-1 canned chipotle pepper, minced-Salt and pepper, to taste
Turn the crock pot on high, and add the tomato sauce and nut butter. Add the other ingredients besides the chicken. Season the chicken with salt and pepper on both sides. At this point, the liquid in the crock pot should be warm enough that you can incorporate the nut butter by stirring. Add the chicken breasts and immediately turn down to low. Cook for 6 hours. To serve, remove the chicken from the crock pot, shred with a fork, and put back into the sauce. Serve with warm corn tortillas, sour cream, and scallions.
Number of Servings: 6
Recipe submitted by SparkPeople user ERICA057.
Number of Servings: 6
Recipe submitted by SparkPeople user ERICA057.
Nutritional Info Amount Per Serving
- Calories: 213.7
- Total Fat: 4.8 g
- Cholesterol: 68.4 mg
- Sodium: 522.7 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 3.5 g
- Protein: 30.7 g
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