Name: Slow Cooker Chicken Mole
Prep time: 20 s
Cook time: 480 s
Total time: 500 s
Yield: 6
Cuisine: Mexican
Ingredients: 4 pounds bonelessskinless chicken thighs; 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon; 1 tablet (90 grams) NESTLÉ ABUELITA Authentic Mexican Hot Chocolate Drinkgrated; 1 can (28 ounces) crushed tomatoes; 1 large onionroughly chopped; 2 dried ancho or California chilesstemmedseededroughly chopped; 1 large chipotle chile in adobo sauce; 1/2 cup sliced almondstoasted; 1/4 cup raisins; 3 cloves garlicsmashed and peeled; 3 tablespoons extra-virgin olive oil; 1/2 teaspoon ground cinnamon; 6 to 8 cups hotcooked rice

Make It

Step 1

Place chicken thighs in a 5- to 6-quart slow cooker.

Step 2

Place bouillon, Abuelita chocolate, tomatoes, onion, ancho chiles, chipotle chile, almonds, raisins, garlic, oil and cinnamon in blender; cover. Blend until smooth. (Blend in 2 batches if all the ingredients do not fit in your blender). Pour mixture over chicken.

Step 3

Cook on low for 8 hours or on high for 4 hours or until chicken is tender. Serve chicken and sauce with cooked rice. Sprinkle with toasted sesame seeds, if desired.