Slow Cooker Mole' Chicken

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.
Slow Cooker Mole' Chicken

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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