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Chicken Mole on a plate
Andrew Fowler

Crockpot Chicken Mole

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Prep Time 25 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 can 14.5 oz no-salt-added diced tomatoes
  • 1 small yellow onion chopped
  • 2 garlic cloves
  • 2 tbsp unsalted pepitas
  • 2 tbsp raisins
  • 1 tbsp unsweetened cocoa powder
  • 2 tsp ancho chile powder
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 3/4 tsp fine salt
  • 1/4 cup low-sodium chicken broth
  • 2 cups finely shredded green cabbage
  • 1 tbsp lime juice
  • 8 small corn tortillas about 50 calories each

Method
 

  1. Toast pepitas in a dry skillet over medium heat, stirring, for 3 minutes until fragrant. Blend until smooth with tomatoes and juices, onion, garlic, raisins, cocoa, ancho powder, cumin, cinnamon, salt, and broth.
  2. Pour sauce into a 4-quart slow cooker; add chicken and turn to coat. Cover; cook on high 2 1/2 to 3 hours until chicken reaches 165°F.
  3. Transfer chicken to a plate; shred and return to sauce. Cover; cook on high 10 minutes.
  4. Toss cabbage with lime juice; keep separate from hot chicken.
  5. Warm tortillas in a dry skillet over medium heat, 20 to 30 seconds per side.
  6. Serve one-quarter of the chicken mole and cabbage with 2 tortillas per portion.