Slow Cooker Turkey Mole Tacos

By boscobojo

Ingredients

• 1- 15 oz. can no-salt diced tomatoes, drained
• 2 large carrots, cut into 1/2- inch pieces
• 1 green bell pepper, finely chopped
• 1/4 cup roughly chopped fresh cilantro, plus more for topping
• 4 scallions, chopped, plus more for topping
• 2 Tbl. peanut butter
• 1 1/2 Tbl. low-sodium soy sauce
• 1 Tbl. ancho Chile powder
• 2 tsp. unsweetened cocoa powder
• 1/2 tsp. Chinese five-spice powder or ground cinnamon
• 1 skinless, bone-in turkey breast (about 2 1/2 lbs.)
• 18 corn tortillas

Preparation

Step 1

Combine the tomatoes, carrots, bell pepper, cilantro, scallions, peanut butter, soy sauce, Chile powder, cocoa powder and Chinese five-spice powder in a 6-quart slow cooker and stir to combine. Add the turkey and turn to coat. Cover and cook on low, 8 hours.

Remove the turkey and transfer to a large plate; shred the meat with 2 forks, discarding the bone. Return the shredded turkey to the slow cooker and stir to coat.

Warm the tortillas in a dry skillet or in the microwave. Serve the turkey in the tortilla and top with more cilantro and scallions.