Go Back
shredded cooked chicken in a thick smooth dark brown mole sauce beside two small folded corn tortillas and a little plain shredded cabbage on one ordinary plate, with no chocolate pieces, seeds sprinkled on top or garnish
Melissa Hart

Crockpot Chicken Mole

A small amount of cocoa and toasted pumpkin seeds gives this simplified mole depth without a large chocolate bar or a heavy nut paste. Blend the sauce until it is smooth before the chicken goes in; the flavor should lean toward chile and warm spice, with cocoa in the background. Corn tortillas make useful scoops for the shredded meat, and the cabbage adds crunch after the long, soft cook. Estimated calories: about 410 per serving, including everything listed.
Print Recipe Pin Recipe
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 for 3 minutes, stirring, until fragrant. Transfer to a blender with tomatoes and juices, onion, garlic, raisins, cocoa, ancho powder, cumin, cinnamon, salt and broth; blend until smooth.
  2. Pour the sauce into a 4-quart slow cooker and add chicken breasts, turning to coat. Cover and cook on high for 2 1/2 to 3 hours until the chicken reaches 165°F.
  3. Lift chicken onto a plate and shred. Return it to the sauce and cook covered on high for 10 minutes.
  4. Toss cabbage with lime juice, keeping it separate from the hot chicken.
  5. Warm tortillas in a dry skillet over medium heat for 20 to 30 seconds per side.
  6. Serve one-quarter of the chicken mole and cabbage with 2 tortillas per portion.