Holy Mole

Couldn't resist that one . . . And you won't be able to resist this easy slow-cooker chicken molé. It's got a deep, smoky, slightly spicy flavor and is great served over rice. Pair with a crisp green salad and cuddle up for a delicious dinner that's ready when you are.

Slow Cooker Chicken Mole (adapted from Martha Stewart's Everyday Food)

4 lbs. boneless, skinless chicken thighs
Kosher salt
1 can or box (28 oz.) chopped tomatoes (Pomi in the box has no BPA)
2 medium onions, roughly chopped
1 t. chile powder
2 large chipotle chiles in adobo sauce
1/2 c. sliced almonds, toasted (don't skip this - they'll be so much more delicious and almondy if you toast them!)
1/4 c. raisins
3 oz. bittersweet chocolate, finely chopped (about 1/2 c.)
3 garlic cloves, smashed and peeled
3 T. extra-virgin olive oil
1 t. ground cumin
1/2 t. ground cinnamon
Fresh cilantro leaves, roughly chopped, for serving


Season the chicken with salt and place in a 5-6 quart slow cooker. Place the tomatoes through the cinnamon in a blender and puree until smooth. Add the mixture to the slow cooker, cover and cook on high until chicken is tender, 4 hours on high or 8 hours on low. Serve chicken and sauce over rice and topped with cilantro.

Serves 6.

Image: Danilo Rizzuti / FreeDigitalPhotos.net