Ingredients
-
1
-
1/2
-
1/3
-
3
-
2
-
3
-
3
-
1
-
1
-
1/4
-
-
-
-
-
Directions
Crock Pot Chicken Mole, The traditional Chicken mole is just delicious and this recipe makes it extremely simple to prepare using your crock pot. BHG’s Slow Cooker Recipes is the source., I’ve wanted to prepare a home-made mole for years, so I was happy to find this recipe. The recipe is OK, but there really needs to be some alterations to make it good: 1 DON’T use Pumpkin seeds unless you can somehow find pre-shelled ones! The consistency of the “ground” shells in the sauce, and seeds sprinkled on the top is anything but appetizing. Go with the almonds, which probably lend a richer flavor, and you’ll avoid the “shells” issue. 2 Add more salt! I doubled the amount in my recipe, and it still needed more to adequately enhance flavors. 3 Add a pepper of your choice ancho, pasilla, mulato, ect. to the sauce. Our son-in-law is from Puebla Mexico birthplace of moles, and felt that this was a crucial ingredient that was missing. 4 9 hours in the crock pot is too long unless you want chicken that has completely fallen away from the bones. I would recommend 8 hours max. 5 Top with sesame seeds rather than almonds or pumpkin as this is more authentic.
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Steps
|
1
Done
|
In a Blender Container or Food Processor Bowl, Combine Undrained Tomatoes, Onion, Nuts, Garlic, Jalapeno Peppers, Cocoa Powder, Raisins, Sesame Seeds, Sugar, Salt and Spices. |
|
2
Done
|
Cover and Blend Until Mixture Is a Coarse Puree. |
|
3
Done
|
in the Crock Pot, Place the Tapioca. |
|
4
Done
|
Add Chicken and Then the Sauce. |
|
5
Done
|
Cover, and Cook on Low For 9 Hours. |
|
6
Done
|
Serve With Hot Cooked Rice. |
|
7
Done
|
and Sprinkle With the Pumpkin Seeds. |
