Just As Good Chicken Mole Done In The Slow Cooker Recipe

For the Chicken Mole:

Step 1

Place the ancho and pasilla chiles, slivered almonds and pepitas in a large skillet over medium-high heat. Toast until the pepitas begin to pop and the almonds are deep golden brown, 4 to 5 minutes. Remove the chiles to a small bowl and cover with boiling water; set another small bowl on top of the chiles to keep them submerged. Let soak for 30 minutes. Set the almonds and pepitas aside.

Step 2

Meanwhile, place the Mexican chocolate in a small microwave-safe bowl and microwave on high power for 1 minute. Stir together the melted chocolate; unlike conventional chocolate, it will have a grainy, paste-like consistency.

Step 3

Add the melted chocolate to a food processor with the toasted almonds and pepitas and the onions, garlic, sesame seeds, tomatoes, raisins, vinegar, chipotle puree and pepper, cinnamon, coriander, cumin, cloves and 1 teaspoon kosher salt. Drain the ancho and pasilla chiles and add them to the food processor. Process to a smooth sauce.

Step 4

Place the chicken breasts and legs in a 6.5-quart slow cooker and sprinkle liberally with salt. Pour the mole sauce over the chicken, spreading it to cover completely. Place the lid on the slow cooker and cook on high for 4 hours.

For the Radish Salad:

Step 5

About 10 minutes before serving, toss the radishes, radish leaves, cilantro and lime juice together. Season with salt to taste.

Step 6

To serve: Place the tortillas over a medium flame (or on a grill or grill pan) and heat until charred in spots but still soft enough to fold.

Step 7

Carefully remove the chicken from the slow cooker to a platter. Spoon some mole sauce over the top; serve extra sauce in a bowl on the side. To the platter, add the radish salad, charred tortillas, and lime wedges. Garnish the chicken with the toasted sesame seeds.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Instead of ancho and pasilla chiles, use a combination of smoked paprika and chili powder for a smoky flavor and mild heat. The benefit of this substitution is that it is much easier to find these ingredients in most grocery stores, and it will still give the mole a great flavor without the need to toast and soak the chiles.
Instead of Mexican chocolate, use cocoa powder and a little bit of sugar for a sweeter flavor. The benefit of this substitution is that cocoa powder is more widely available than Mexican chocolate, and it will still give the mole a rich, chocolatey flavor.

Variations

Vegetarian Mole Replace the chicken with 1 1/2 pounds of firm tofu, cubed. Increase the amount of almonds, pepitas and sesame seeds to 1/2 cup each. Replace the stewed tomatoes with 1 can of black beans and 1 can of diced tomatoes. Increase the amount of raisins to 1/2 cup and add 1/2 cup of diced carrots. Increase the chipotles in adobo to 3 teaspoons. Increase the amount of cinnamon, coriander, cumin and cloves to 1 teaspoon each. Follow the instructions as listed in the recipe.

Serve with

Mexican Rice: This aromatic Mexican rice is the perfect accompaniment to the rich and flavorful chicken mole. The rice is cooked in a flavorful broth with garlic, onions, and tomatoes, and is sure to bring out the best in the mole.

Spicy Refried Beans: This spicy refried bean dish is the perfect accompaniment to the Mexican rice and chicken mole. The beans are cooked with jalapenos, garlic, and onions for a flavorful and spicy kick that will complement the mild flavors of the rice and mole.

FAQ

Q: How long do I need to cook the chicken?

A: The chicken should be cooked in the slow cooker on high for 4 hours.

Q: What ingredients do I need?

A: You will need boneless, skinless chicken breasts, chicken broth, garlic powder, onion powder, paprika, and salt.

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Fun facts:

The Ancho and Pasilla chiles used in this recipe are two of the seven varieties of chili peppers commonly used in Mexican cuisine. These chiles were first cultivated by the Aztecs and were used to flavor chocolate drinks popular among the Mayan and Aztec cultures.

Valerie Bertinelli, the source of this recipe, is an actress and television host who is best known for her role as Gloria in the sitcom "One Day at a Time." She has also authored several cookbooks and is a spokesperson for the Jenny Craig weight loss program.