Mexican

Chicken Mole with Carrots for the slow cooker is for Dinner.

Chicken Mole with Carrots for the slow cooker takes 15 minutes to prepare.

Chicken Mole with Carrots for the slow cooker takes 120 minutes to cook.

Chicken Mole with Carrots for the slow cooker makes 5 servings.

The ingredients for Chicken Mole with Carrots for the slow cooker are:

Chicken Thigh, 5, skin removed
Garlic, 5 cloves
Sea Salt, 2 tsp
Pepper, black, 2 tsp
Extra Virgin Olive Oil, 1.5 tbsp
Nutmeg, ground, 1 tsp
Abuelita Mexican chocolate, 1 tablet
Tobasco Sauce, 3 tsp
Carrots, raw, 3 medium

Here is how you make Chicken Mole with Carrots for the slow cooker:

rinse thighs, mince garlic, rub thighs with salt, pepper, garlic and olive oil. Put into slow cooker on high. Add tobasco sauce. After a half hour, chop mexican chocolate and add to pot with nutmeg. After another hour, add carrots.Cook until done.*We only had 5 thighs, but you can make 6 servings with another thigh and some chicken broth or waterServing Size: makes 5 servingsNumber of Servings: 5Recipe submitted by SparkPeople user ASPRAIN.

The nutritional information for Chicken Mole with Carrots for the slow cooker is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 222.0

• Total Fat: 10.0 g
• Cholesterol: 57.3 mg
• Sodium: 1,047.5 mg
• Total Carbs: 19.7 g
• Dietary Fiber: 1.4 g
• Protein: 15.0 g

Chicken Mole with Carrots for the slow cooker is Mexican cuisine.