Slow Cooker Chocolate Chicken Mole
Simple cooking and huge flavor with this traditional Mexican dish.
breasts and legs
Salt and Pepper
to season the chicken
peeled, seeded, and chopped
New Mexico Chili Peppers
rehydrated and chopped
70% or above
Guajillo Chili Powder
Avocado, Cilantro & Jalepeno
all chopped to garnish
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.
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.
Add the tomatoes, chili peppers, almond butter, dark chocolate, and spices (cumin, cinnamon, chili powder) to the slow cooker.
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!