A rich and flavorful Mexican dish made with tender chicken cooked in a slow cooker with a blend of spices, chocolate, and chili peppers.
Preparation time
15min
Cooking time
8h
Ingredients
6 Servings
- 60 g almond butter
- 240 ml chicken broth
- 8 chicken thighs
- 2 tbsp chili powder
- 1 tsp cinnamon
- 2 tbsp cocoa powder
- 1 tsp cumin
- 800 g diced tomatoes
- 4 garlic cloves
- 2 tbsp olive oil
- 1 onion
- 0.5 tsp pepper
- 1 tsp salt
Directions
Step 1
Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 5 minutes.
Step 2
Transfer the onion and garlic mixture to the slow cooker. Add the chicken thighs.
Step 3
Pour in the diced tomatoes and chicken broth. Add almond butter, chili powder, cocoa powder, cinnamon, cumin, salt, and pepper.
Step 4
Stir to combine all ingredients. Cover and cook on low for 6-8 hours, or until the chicken is tender and cooked through.
Step 5
Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken to the sauce and stir to combine.
Step 6
Serve the chicken mole over rice or with tortillas, garnished with fresh cilantro if desired.