DifficultyIntermediate

The authentic and complex flavors of Mexican mole made easy with slow cooker chicken mole served via forever fan-favourite; tacos.
https://www.cookinglight.com/recipes/slow-cooker-chicken-mole-tacos

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Yields8 Servings
Prep Time10 minsCook Time8 hrsTotal Time8 hrs 10 mins
1

Place ancho chiles in a bowl; cover with water. Let stand 10 minutes. Drain; remove and discard stems and seeds.

2

Using a food processor, process seeded chiles, tomatoes, onion, almonds, chocolate, raisins, stock, cumin, sauce, cinnamon, chipotle chiles and garlic until smooth.

3

Sprinkle chicken with salt; place in a 6-quart slow cooker.

4

Add tomato mixture. Cover and cook on low for eight hours. Place chicken on a cutting board; remove bones.

5

Reserve 2 cups sauce for another use. Shred chicken into large pieces; return to slow cooker.

6

Using one tortilla at a time, heat tortillas over medium-high directly on burner to lightly char tortilla (approximately 15 seconds per side).

7

Top tortillas with chicken mixture, cheese and cilantro. Serve with lime wedges.

Ingredients

Directions

1

Place ancho chiles in a bowl; cover with water. Let stand 10 minutes. Drain; remove and discard stems and seeds.

2

Using a food processor, process seeded chiles, tomatoes, onion, almonds, chocolate, raisins, stock, cumin, sauce, cinnamon, chipotle chiles and garlic until smooth.

3

Sprinkle chicken with salt; place in a 6-quart slow cooker.

4

Add tomato mixture. Cover and cook on low for eight hours. Place chicken on a cutting board; remove bones.

5

Reserve 2 cups sauce for another use. Shred chicken into large pieces; return to slow cooker.

6

Using one tortilla at a time, heat tortillas over medium-high directly on burner to lightly char tortilla (approximately 15 seconds per side).

7

Top tortillas with chicken mixture, cheese and cilantro. Serve with lime wedges.

Slow Cooker Chicken Mole Tacos