Chicken Mole for Crock Pot

"Okay there are a number of recipes for mole on this site already. Can it stand another? I hope so. This is an adaption of a recipe that I found in my newest cookbook, The Gourmet Slow Cooker. Making the sauce does take some time but it can be made ahead then warmed before adding to the crock pot with the chicken. Don't let the ingredients list scare you. Break this down into steps and it is well worth the effort."
 
Download
photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
5hrs 30mins
Ingredients:
17
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 350 degrees.
  • Combine the almonds, cinnamon stick, coriander, aniseed, sesame seed and cloves on a baking sheet.
  • Toast in the oven for 10 minutes or until fragrant and lightly browned; remove and set aside.
  • Place chiles on another baking sheet and toast at 350 degrees for 10 minutes; check and stir as needed to prevent burning.
  • Remove the chiles from the oven and allow to cool.
  • When cool, break chiles lightly, and place in in a large glass bowl.
  • Pour 2 cups of hot chicken stock over the chiles and allow to sit for about 30 minutes to 1 hour.
  • Preheat broiler and place the 2 tomatoes on a cookie sheet and broil for 5 to 7 minutes or until skin cracks and blisters lightly, turning about every 2 minutes.
  • Remove tomatoes from oven and set aside to cool before removing the skin and chopping.
  • Pour the chiles and stock into a blender and puree in batches until smooth.
  • Add the toasted almonds and spices, peeled and chopped tomato, chocolate, garlic, onion, raisins and salt to taste.
  • Blend until smooth, adding remaining stock as needed to make sauce proper consistency.
  • The sauce should be just thick enough to coat the back of a spoon.
  • Strain the sauce through a medium-meshed sieve to remove seeds and pieces of chile.
  • Arrange the chicken pieces in the crock pot and pour sauce over.
  • Cook on low for 3 to 4 hours or 6 to 8 hours.
  • At 3 to 4 hours the chicken will be firm and retain its shape.
  • At 6 to 8 hours, the meat will be falling off the bone.
  • Transfer to dinner plates and serve immediately with rice, salad and crusty bread.
  • Please Note: The back, neck and chicken wings can be used to make chicken stock.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This was very good, I halved the recipe and used chicken thighs. We are not big pepper eaters so I didn't add those I did add chili's. THanks for posting
     
Advertisement

RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes