Slow Cooker Chocolate Chicken Mole

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Slow Cooker Chocolate Chicken Mole | stupideasypaleo.com

Slow-Cooker Chocolate Chicken Mole is the perfect blend of two worlds: simple cooking and huge flavor! When my friend Arsy Vartanian, author of the brand new book The Paleo Foodie Cookbook, asked me to share one of her recipes with you, I jumped at the chance. I know you all love chicken recipes, and slow cooker food definitely fits my criteria of stupid-easy. While it may seem like there are a lot of ingredients, they’re integral in creating a savory, complex mole sauce with a richness and depth of flavor.

If you love the sound of this recipe, go check out Arsy’s cookbook. She’s also got two awesome bonuses for you: We are giving away a copy of her book (sorry, contest is now closed) and you can get a free copy of her ebook, The Paleo Dinner Party, if you pre-order (details also at the bottom).

Ingredients for Slow Cooker Chocolate Chicken Mole

  • 2 pounds (900 grams) chicken pieces (breasts and legs work well), bone in, skins removed
  • Salt and pepper
  • 2 Tablespoons (30 grams) ghee
  • 1 medium onion, chopped
  • 4 cloves garlic, crushed or minced
  • 6–7 whole tomatoes, peeled, seeded and chopped
  • 5 dried New Mexico chili peppers, rehydrated and chopped
  • 1/4 cup (60 grams) almond butter
  • 2-1/2 ounces (70 grams) dark chocolate (70% or above)
  • 1 teaspoon (5 grams) sea salt
  • 1 teaspoon (3 grams) cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon guajillo chili powder
  • Avocado, cilantro and jalapeño, all chopped (garnish)

Directions for Slow Cooker Chocolate Chicken Mole

  1. Generously salt and pepper the chicken.
  2. Place a pan over medium heat and add ghee. Once the ghee has warmed, add the chicken and brown on all sides. This may need to be done in batches. Move chicken to the slow cooker.
  3. Add onion to the same pan and sauté until translucent. Add garlic and sauté for 1 to 2 minutes, until fragrant. Transfer onion and garlic to slow cooker.
  4. Add the tomatoes, chili peppers, almond butter, dark chocolate, salt and spices (cumin, cinnamon, chili powder) to the slow cooker.
  5. Cook on low for 4 to 6 hours or until the chicken is tender and pulls apart easily. If you are home when making the dish, lift the lid once and give it a stir to make sure all the ingredients are well combined. Remove chicken bones. Top mole with avocado, cilantro and jalapeño and serve!

To enter for a chance to win a FREE copy of The Paleo Foodie Cookbook:

The winner is… lynn.s****@e*******l.com. Thank you to all who entered!

Use the Rafflecopter widget below to complete your entry! (This is how the winner will be drawn, so don’t skip this step!)

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The contest ends March 23, 2014 at 11:59 p.m. PST, and the winner will be announced here on the blog by March 25, 2014. Be sure to check back to see if you won!

The winner will be emailed and will have 48 hours to confirm back with his or her full name, address, and phone number to claim the prize. Open to US residents only.

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Slow Cooker Chocolate Chicken Mole | stupideasypaleo.com

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46 thoughts on “Slow Cooker Chocolate Chicken Mole

  1. Patty vazquez

    I have to try this i love my moms mole but this sounds very yummy and very healthy thanks for the chance

    Reply
  2. Lorena Pacheco

    this is so yummy i actually make the real meal but this beyond healthy and looks delicious thank you so much for the chance :-)

    Reply
  3. erin

    is there a quick/easy method to peeling and seeding tomatoes? because that was the most grueling, messy tomato experience I’ve ever had haha

    Reply
    1. Steph Post author

      I don’t ever peel them…I think you could get away with not doing that for this recipe…or used jarred.

      Reply
  4. Clare

    Just made this, with many modifications, and it was delicious! Really nice flavor. Sauce was a bit liquid-y, but that’s probably because I did not add in almond butter (none on hand). Used canned tomatoes, whole guajillo chilis, boneless chicken thighs, and no almond butter. Now, what to do with the leftover New Mexico and guajillo peppers??

    Reply
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  7. Sarah

    Hi Steph. This recipe looks awesome, but lists “dried New Mexico chili peppers, rehydrated and chopped” amongst the ingredients. For someone in the UK, could you suggest a suitable alternative? I don’t even know what New Mexico chilies are. I’ve seen dried Chipotle chilies in supermarkets here recently… would those work? Also, how do you rehydrate a chili? Sorry if that’s a dumb question, but we have a much more limited selection of chilies available here in the UK (much to my dismay!). Thanks!

    Reply
    1. Steph Post author

      Hi Sarah…you definitely won’t want to use chipotles. They’re a lot hotter than the Anaheim (or New Mexico) chilies used in this recipe. My best guess is to used chili powder, but I have no clue how much. I’ve sent a message to Arsy asking her what she thinks and I’ll let you know.

      I lived in Scotland for 4 months last year…very eye opening in terms of the difference in availability!

      Reply
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  21. thuy n.

    I have New Mexico chile powder, how much should I use because I do not have the dried whole pepper. Also, did you ever get an answer about the jarred/canned tomatoes? I’m going to make this on Sunday and I have a feeling my kids will like it, too, assuming I don’t make it too hot.

    Reply
    1. Steph Post author

      If you’re using chili powder, use 1 tbsp. For canned tomatoes, I just got the answer: one 14.5 oz can with the juice.

      Reply
        1. Steph Post author

          The cocoa powder in this recipe is unsweetened, as would be the cacao. It doesn’t add sweetness, just depth of flavor :)

          Reply

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