Slow Cooker Chicken Mole

It looks like there are still a few more days (at least!) left of winter here in the Northwest, and that means heartier fare can still reign on our menus. The traditional Mexican chicken mole is a long, slow-cooked dish that gets its deep, smoky flavor from chipotle chiles and chocolate. The list of other ingredients is long, but simple to put together, and making it in the slow cooker facilitates things even more. Served over rice or pasta (or just tucked into soft tortillas) and accompanied by sliced avocado and a sprinkling of cotija cheese, this dish will carry you into spring…whenever it arrives.

Slow Cooker Chicken Mole

• 4 pounds boneless, skinless chicken breasts, cut into wide strips
• 6 soft flour tortillas, torn into pieces
• Coarse salt
• 1 can (28 ounces) whole tomatoes
• 1 medium yellow onion, roughly chopped
• 1/4c. chili powder
• 2 dried ancho chiles, stemmed
• 1 large chipotle chile in adobo sauce
• 1/2 cup chopped almonds or walnuts
• 2 Tbsp. peanut butter
• 1/4 cup raisins
• 3 ounces bittersweet chocolate, finely chopped (1/2 cup)
• 3 garlic cloves, smashed and peeled
• 3 tablespoons extra-virgin olive oil
• 1 Tbsp. oregano
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 tsp. freshly grated nutmeg
• 1/2 tsp. allspice
• 1c. chicken broth
• Fresh cilantro leaves, for serving
• 1/4c. cotija cheese, for garnish

• Season chicken breast strips with salt and place in a 5-to-6-quart slow cooker.
• Heat oil in a large skillet and pour remaining ingredients into pan.Simmer for 10 minutes, until softened and then pour into a blender. Slowly puree all ingredients until smooth.
• Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low). Serve chicken and sauce topped with cilantro and crumbled cheese.

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