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Slow Cooker Chicken Mole

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 8 mins
Total time 8 hrs, 8 mins
Yield

Serves 4 (serving size: 1 chicken quarter and about 1/3 cup sauce)

Serve the whole leg quarters over brown basmati rice, or shred the chicken off the bone and layer onto corn tortillas with cilantro, radishes, and a squeeze of lime for family taco night.

Ingredients

  • 4 skinless, bone-in chicken leg-thigh quarters (about 4 pounds)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup water
  • 1/4 cup smoked almonds
  • 1/4 cup raisins
  • 2 tablespoons unsweetened cocoa
  • 1 tablespoon ground cumin
  • 2 tablespoons tomato paste
  • 2 chipotle chiles, canned in adobo sauce
  • 1 tablespoon adobo sauce
  • 1 teaspoon ground cinnamon
  • 4 garlic cloves, crushed
  • 1 small sweet onion, chopped

Nutrition Information

  • calories 370
  • fat 14.5 g
  • satfat 2.7 g
  • monofat 6.1 g
  • polyfat 2.9 g
  • protein 40 g
  • carbohydrate 22 g
  • fiber 6 g
  • cholesterol 192 mg
  • iron 3 mg
  • sodium 546 mg
  • calcium 61 mg

How to Make It

  1. Sprinkle chicken with salt and pepper. Place in a 5- to 6-quart slow cooker.

  2. Place 1/4 cup water and remaining ingredients in a food processor; process until smooth. Spread mixture over chicken. Cover and cook on LOW for 8 hours or until chicken is tender.