Skip to main content

Slow Cooker

Chicken Mole
This rich Mexican classic gets its signature flavors from cocoa and chili powder. Serve with tortillas as part of a buffet; for a more formal, sit-down meal, serve with rice.
1 each Large sweet onion, finely chopped
2 tablespoon Poblano pepper, finely chopped
2 tablespoon Cornmeal, yellow
2 teaspoon Minced garlic
2 tablespoon Chili powder
2 teaspoon Ground cumin
1/2 teaspoon Cinnamon, ground
2 tablespoon Unsweetened cocoa powder
1/2 teaspoon Spice, chipotle chili powder
1/2 cup Ketchup
3 tablespoon Tahini
4 lb Boneless skinless chicken thighs
20 each Flour tortillas
1 pt Grape tomatoes, cut in half
1 cup Roasted salted pumpkin seeds
2/3 cup Chopped fresh cilantro
+ Add to Shopping List
Chicken Mole

Chicken Mole

Chicken Mole
  • Servings:Serves 12
  • Prep Time:45 minutes
  • Cook Time:480 minutes
1. Add onion and pepper to bottom of slow cooker. Sprinkle harina over onion and pepper.
2. In a medium bowl, stir together garlic, chili powder, cumin, cinnamon, cocoa, and ground chipotle chili. Add ketchup and tahini and stir until smooth. It will form a thick paste. Spread paste onto each chicken thigh and layer meat on top of pepper and onion in slow cooker. Place any remaining paste into slow cooker.
3. Cover and cook on High for 7 hours. Stir well, until all seasonings have come together to make a smooth sauce. Chicken will break apart into strands. Cover and heat for 1 more hour on Low.
4. While chicken finishes cooking, prepare garnishes. To serve, set out all garnishes on a table next to the slow cooker of chicken mole. Each tortilla should be assembled with a few spoonfuls of mole and a choice of garnishes, then rolled up to eat as finger food.
Source: Hannaford fresh Magazine, November - December 2008