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Slow Cooker Mole' Chicken
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
4-6 servings
Prep Time
20 minutes
Cook Time
9 hours
Rich, nutty, sweet, and earthy, this easy-to-prepare pulled chicken mole and rice is arguably even more delicious as leftovers, the more the flavors meld.
Ingredients
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1/3 cup golden raisins
- 1/3 cup currants
-
2 Tbsp. Sesame White Seed, toasted
- 3-4 dashes hot sauce
- 1 - 14 oz. can diced tomatoes
-
1 tsp. Cocoa – Natural
- 1 cup tomato sauce
- 3 Cardamom - Green Pod
-
3 Tbsp. Mexican Mole Spice Blend
- 2 ¾ cup chicken broth, divided
- 3 lbs
- boneless skinless chicken breasts
- 1 bunch fresh cilantro
-
1 cup uncooked Saffron Yellow Rice
Directions
- IN a slow cooker place onion, garlic, raisins, currants, Sesame White Seed, hot sauce, tomatoes, Cocoa - Natural, tomato sauce, Cardamom - Green Pods, Mexican Mole Spice Blend, and 1 cup chicken broth. Stir to mix. Add chicken breasts, covering with sauce.
- COVER and cook on high 8-9 hrs or low 10-12 hrs until chicken is tender and fully cooked. Discard cardamom pods. Remove chicken and shred with 2 forks. Stir chicken back into mole.
- MAKE cilantro saffron rice. Using an immersion or stand blender, mix remaining chicken broth and all of the cilantro together until a smooth consistency is achieved.
- COMBINE Saffron Yellow Rice and remaining chicken broth in pot. Boil, cover, reduce heat, and simmer for 20 mins. Remove from heat and let stand for 5 mins. SERVE mole over top of prepared rice.