Mexican

Slow Cooker Mexican Chicken Mole is for Dinner.

Slow Cooker Mexican Chicken Mole takes 10 minutes to prepare.

Slow Cooker Mexican Chicken Mole takes 360 minutes to cook.

Slow Cooker Mexican Chicken Mole makes 6 servings.

The ingredients for Slow Cooker Mexican Chicken Mole are:

-1 package (about 1.5 lbs) boneless skinless chicken breasts
-1 15oz can tomato puree
-1 tsp ground cumin
-1/2 tsp ground coriander seed
-1/2 tsp aniseed
-3 tbs chili powder
-1/2 tbs maple syrup
-1 cinnamon stick
-1/8 tsp ground nutmeg
-2 tbs unsweetened cocoa powder
-3 large garlic cloves, smashed and peeled
-2 tbs creamy peanut butter or other nut or seed butter
-1 canned chipotle pepper, minced
-Salt and pepper, to taste

Here is how you make Slow Cooker Mexican Chicken Mole:

Turn the crock pot on high, and add the tomato sauce and nut butter. Add the other ingredients besides the chicken. Season the chicken with salt and pepper on both sides. At this point, the liquid in the crock pot should be warm enough that you can incorporate the nut butter by stirring. Add the chicken breasts and immediately turn down to low. Cook for 6 hours. To serve, remove the chicken from the crock pot, shred with a fork, and put back into the sauce. Serve with warm corn tortillas, sour cream, and scallions.Number of Servings: 6Recipe submitted by SparkPeople user ERICA057.

The nutritional information for Slow Cooker Mexican Chicken Mole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 213.7

• Total Fat: 4.8 g
• Cholesterol: 68.4 mg
• Sodium: 522.7 mg
• Total Carbs: 13.2 g
• Dietary Fiber: 3.5 g
• Protein: 30.7 g

Slow Cooker Mexican Chicken Mole is Mexican cuisine.

The dietary needs meet for Slow Cooker Mexican Chicken Mole is Gluten Free