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Prep Time: 25 Minutes Cook Time: 540 Minutes |
Ready In: 565 Minutes Servings: 6 |
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The traditional Chicken mole is just delicious and this recipe makes it extremely simple to prepare using your crock pot. BHG's Slow Cooker Recipes is the source. Ingredients:
1 (14 1/2 ounce) can diced tomatoes with mild green chilies |
1/2 cup chopped onion |
1/3 cup slivered almonds or 1/3 cup pumpkin seeds |
3 garlic cloves, quartered |
2 canned jalapeno peppers, drained |
3 tablespoons unsweetened cocoa powder |
3 tablespoons raisins |
1 tablespoon sesame seeds |
1 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon cinnamon |
1/8 teaspoon ground nutmeg |
1/8 ground coriander |
2 tablespoons quick-cooking tapioca |
2 1/2 lbs broiler-fryer chickens, cut up and skinned |
2 tablespoons pumpkin seeds (to garnish) or 2 tablespoons almonds (to garnish) |
hot cooked rice |
Directions:
1. In a blender container or food processor bowl, combine undrained tomatoes, onion, nuts, garlic, jalapeno peppers, cocoa powder, raisins, sesame seeds, sugar, salt and spices.
2. Cover and blend until mixture is a coarse puree.
3. In the crock pot, place the tapioca.
4. Add chicken and then the sauce.
5. Cover, and cook on low for 9 hours.
6. Serve with hot cooked rice.
7. and sprinkle with the pumpkin seeds.
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