Slow-Cooker Chicken Mole

By ashleyeraas

Ingredients

• 4 pounds chicken legs and thighs
• 1 tablespoon chicken bouillon
• 3/4 cup (1 tablet) mexican chocolate, grated
• 1 28 oz. can crushed tomatoes
• 1/4 white onion, roughly chopped
• 2 tablespoons ancho chile powder (or 2 dried ancho chiles stemmed, seeded and chopped)
• 1 tablespoon adobo sauce from canned chipotle chiles
• 1/2 cup unsalted peanuts, chopped
• 3 dates, chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1/2 teaspoon powdered cinnamon

Details

Servings 1
Adapted from spoonful.com

Preparation

Step 1

Place chicken In a 6-quart slow cooker.

Place chocolate, bouillon, tomatoes, onion, chile powder, chipotle chile adobo, peanuts, dates, garlic, oil and cinnamon in blender and blend until smooth. Pour into the slow-cooker over chicken, evenly distributing sauce.

Cook on low for 10 hours, or on high for 6 hours, or until chicken is tender and completely cooked. Serve with rice.