Paleo Slow Cooker Chicken Mole

Mole is surprisingly simple and easy when you use this slow cooker recipe based on Martha Stewart's. It's moderately spicy without being overbearing and has an amazing depth of flavor. The recipe yields lots of extra sauce, so put some out with tortilla chips before serving it for dinner. Serve chicken in tortillas with fresh jalapeno or red onions.

Photo by ROBandSEAN ..
Adapted from chowhound.com

PREP TIME

5

minutes

TOTAL TIME

245

minutes

SERVINGS

12

servings

PREP TIME

5

minutes

TOTAL TIME

245

minutes

SERVINGS

12

servings

Adapted from chowhound.com

Ingredients

  • 4

    pounds boneless, skinless chicken thighs (about 12)

  • coarse salt

  • freshly ground black pepper

  • 1

    (28-ounce) can diced tomatoes

  • 1

    medium yellow onion, coarsely chopped

  • 4

    dried ancho chiles, stemmed

  • 4

    large chipotle chiles in adobo sauce, plus 1 tablespoon adobo sauce (feel free to just use the whole can)

  • 1

    cup sliced almonds, toasted

  • 3

    ounces bittersweet chocolate, finely chopped (about 1/2 cup)

  • 6

    garlic cloves, smashed and peeled

  • 3

    tablespoons extra-virgin olive oil

  • 3/4

    teaspoon ground cumin

  • 1/2

    teaspoon ground cinnamon

  • 1/4

    cup almond butter

  • 1

    cup raisins

  • 2 1/2

    cups low-sodium chicken broth

Directions

Season both sides of the chicken thighs with salt and pepper and place them in the slow cooker. Place all of the remaining ingredients in a blender and blend on high until you have a smooth consistency, about 1 to 2 minutes. Pour the sauce into the slow cooker and mix with the chicken. Cook for 4 hours on high or 8 hours on low.

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