Slow Cooker Chicken Mole

Slow Cooker Chicken Mole
Makes:
6
to 8 servings
Prep Time:
20
minutes
Total Time:
500
minutes
3

In this recipe:

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Ingredients:

  • 4 pounds boneless, skinless chicken thighs
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
  • 1 tablet (90 grams) NESTLÉ ABUELITA Chocolate, grated
  • 1 can (28 ounces) crushed tomatoes
  • 1 large onion, roughly chopped
  • 2 dried ancho or California chiles, stemmed, seeded, roughly chopped
  • 1 large chipotle chile in adobo sauce
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup raisins
  • 3 cloves garlic, smashed and peeled
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon ground cinnamon
  • Hot, cooked rice

Directions:

PLACE chicken thighs in a 5- to 6-quart slow cooker.

PLACE bouillon, Abuelita chocolate, tomatoes, onion, ancho chiles, chipotle chile, almonds, raisins, garlic, oil and cinnamon in blender; cover. Blend until smooth. (Blend in 2 batches if all the ingredients do not fit in your blender). Pour mixture over chicken.

COOK on low for 8 hours or on high for 4 hours or until chicken is tender. Serve chicken and sauce with cooked rice. Sprinkle with toasted sesame seeds, if desired.

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Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 750
  • Calories from Fat: 240
  • Total Fat: 26g (40% of DV)
  • Saturated Fat: 6g (29% of DV)
  • Cholesterol: 250mg (84% of DV)
  • Sodium: 940mg (39% of DV)
  • Carbohydrates: 61g (20% of DV)
  • Dietary Fiber: 6g (22% of DV)
  • Sugars: 17g
  • Protein: 67g
  • Vitamin A: 45% of DV
  • Vitamin C: 25% of DV
  • Calcium: 10% of DV
  • Iron: 40% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Slow Cooker Chicken Mole

Ingredients

  • 4 pounds boneless, skinless chicken thighs
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
  • 1 tablet (90 grams) NESTLÉ ABUELITA Chocolate, grated
  • 1 can (28 ounces) crushed tomatoes
  • 1 large onion, roughly chopped
  • 2 dried ancho or California chiles, stemmed, seeded, roughly chopped
  • 1 large chipotle chile in adobo sauce
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup raisins
  • 3 cloves garlic, smashed and peeled
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon ground cinnamon
  • Hot, cooked rice

 

Directions

PLACE chicken thighs in a 5- to 6-quart slow cooker.

PLACE bouillon, Abuelita chocolate, tomatoes, onion, ancho chiles, chipotle chile, almonds, raisins, garlic, oil and cinnamon in blender; cover. Blend until smooth. (Blend in 2 batches if all the ingredients do not fit in your blender). Pour mixture over chicken.

COOK on low for 8 hours or on high for 4 hours or until chicken is tender. Serve chicken and sauce with cooked rice. Sprinkle with toasted sesame seeds, if desired.

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