If you are familiar with mole (MOH-lay) you know that it is a Mexican term used for the many sauces in Mexican cuisine, that include chile peppers, nuts, a blend of spices (cumin, cinnamon), something sweet like raisins or other dried fruit, and a hint of chocolate. Mole requires a long gentle cooking, so it is perfect for the slow-cooker.
This version is a less complex, but an equally delicious mole sauce that can easily be put together. I placed all the ingredients (except the cilantro) in the blender, whirled it around until it was thick and well blended, and poured it over the chicken thighs and slow-cooked all day.
A perfect weeknight meal that can be started in the morning and ready by dinner time.
Slow-Cooker Chicken Mole
Recipe from Food Everyday
4 pounds boneless, skinless chicken thighs (about 12)
1 can (28 ounces) whole tomatoes
1 medium yellow onion, roughly chopped
2 dried ancho chiles, stemmed
1 large chipotle chile in adobo sauce
1/2 cup sliced almonds, toasted
1/4 cup raisins
3-ounces bittersweet chocolate, finely chopped (1/2 cup)
3 garlic cloves, smashed and peeled
3 tablespoons extra-virgin olive oil
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
fresh cilantro leaves, for serving
Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth. Add tomato mixture to slow cooker, cover and cook on high until chicken is tender, 4 hours (or 8hours on low). Serve chicken and sauce topped with cilantro.
Note: Sauce can be used for enchiladas too.