Mexican

Chicken Mole - Slow Cooker is for Dinner.

Chicken Mole - Slow Cooker takes several minutes to prepare.

Chicken Mole - Slow Cooker takes several minutes to cook.

Chicken Mole - Slow Cooker makes 6 servings.

The ingredients for Chicken Mole - Slow Cooker are:

2 tablespoons canola oil
2 pounds boneless, skinless chicken breasts
1 medium onion, chopped
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried Mexican oregano
2 teaspoons chile powder (I use Penzy's 3000)
1/2 teaspoon cinnamon
1 teaspoon Kosher salt
1/4 teaspoon black pepper
2 tablespoons flour
1.5 cups chicken broth
15 ounces diced tomatoes (preferably fire-roasted)
15 ounces canned white beans
1/2 teaspoon anchovy paste
1/2 teaspoon tomato paste (I use sun-dried)
1 ounce bittersweet chocolate (60%)

Here is how you make Chicken Mole - Slow Cooker:

Heat the oil in a skillet and brown the chicken. Transfer to the slow cooker.Add the onions and saute until translucent. Add the flour and spices, stir to coat onions, and cook about another minute to warm the spices. Add the broth and tomatoes and bring to a simmer. Transfer everything to the slow cooker. Add the beans and cook on low for 6-8 hours or high for 3-4 hours.When ready to serve, remove the chicken and shred. Return chicken to the slow cooker, reduce the heat to warm, add the chocolate and stir to melt and combine. Serve.

The nutritional information for Chicken Mole - Slow Cooker is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 318.0

• Total Fat: 10.7 g
• Cholesterol: 87.8 mg
• Sodium: 1,012.7 mg
• Total Carbs: 17.5 g
• Dietary Fiber: 4.1 g
• Protein: 38.9 g

Chicken Mole - Slow Cooker is Mexican cuisine.