Slow Cooker Chicken Mole
August 24, 2021
Categories: Dinner, Lunch, Main Dish, Poultry, Chicken, Rice, Brown Rice, Fruit, Raisin, Mexican, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Cinco de Mayo, Summer, Sunday Dinner, Winter, Weeknight Meals, Slow Cooker, Gluten-Free, High Protein, Low Calorie, Low Sodium, Non-Dairy, Make it from scratch, Bone-in Pieces, Spring, Kosher Meat, All Occasions more
"This will fit in a 6 quart slow cooker. If you need it gluten free, use the gluten free chicken broth or stock."
- Serving Size: 1 (388.2 g)
- Calories 658
- Total Fat - 33.9 g
- Saturated Fat - 8.9 g
- Cholesterol - 168.9 mg
- Sodium - 352.5 mg
- Total Carbohydrate - 53.2 g
- Dietary Fiber - 2.3 g
- Sugars - 17.5 g
- Protein - 34.3 g
- Calcium - 57.5 mg
- Iron - 3.5 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.4 mg
Get out a large skillet and heat the one tablespoon olive oil. Brown all sides of the chicken. It may take several batches; approximately 10 minutes total.
Lightly coat the bottom of your slow cooker with cooking spray. Put the chicken in the bottom of it. Discard all but one tablespoon of the pan drippings that was in the pan.
In the same skillet that you cooked the chicken, heat the pan drippings. Cook your onion, stirring until they are softened.
Next, add in the garlic, chili powder, cocoa powder, and cinnamon. Cook, stirring for 1 minute.
Add the broth, peanut butter, and tomato paste, stirring it in.
When it is finished, pour it over the chicken that is already in the slow cooker.
It should be cooked on low setting for 4 to 5 hours, or until a thermometer reads 165° Fahrenheit.
Serve the chicken over the cooked Brown rice. If desired, top with cilantro and lime wedges for garnish
Tips & Variations
- You need a six quart slow cooker.