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Slow Cooker Chicken Mole Tacos
Print Recipe
These scrumptious slow cooker chicken mole tacos are easy to prep in the morning and dig into for dinner, they're also great for parties!
Course
Main Course
Cuisine
Mexican
Prep Time
20
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
20
minutes
mins
Servings
8
tacos
Calories
424
Author
Whitney Bond
Ingredients
1
lb
tomatillos
husks removed
1
large anaheim chili
sliced in half
4
pasilla chilies
sliced in half
2
tbsp
olive oil
1
onion
diced
4
cloves
garlic
minced
6
serrano peppers
minced
½
cup
raisins
¼
cup
almonds
¼
cup
sesame seeds
½
tsp
ground cloves
1
tsp
ground cinnamon
½
tbsp
black pepper
1
tbsp
oregano
3
oz
dark chocolate
chopped
2
tbsp
brown sugar
1
tbsp
peanut butter
2
lbs
boneless, skinless chicken breasts
8
corn tortillas
Instructions
Turn the broiler on the oven to high.
Place the tomatillos, anaheim chili and pasilla chilies on a baking sheet and under the broiler, roast for 6-8 minutes, or until slightly charred.
While the tomatillos and chiles are roasting, heat the olive oil in a skillet over medium-high heat.
Add the onion and serrano peppers, saute 5-6 minutes, then add the garlic and saute for an additional minute.
Remove from the heat and set aside.
Remove the chiles and tomatillos from the oven and cool slightly.
Peel the skins from the chilies, and remove the seeds and stems.
Place the chilies and tomatillos into a food processor or blender.
Pulse for 3-5 seconds.
Add the onion, serrano and garlic to the food processor with the remaining ingredients, except for the chicken.
Blend until smooth.
Place the chicken in the bottom of a slow cooker and pour the sauce over the chicken.
Cook on low for 6-8 hours, or high 3-4 hours.
Serve the chicken over quinoa or rice, or shred and serve in tortillas as tacos.
Optionally top with queso fresco and fresh cilantro.
Nutrition
Serving:
4
g
|
Calories:
424
kcal
|
Carbohydrates:
37
g
|
Protein:
30
g
|
Fat:
18
g
|
Saturated Fat:
4
g
|
Cholesterol:
72
mg
|
Sodium:
186
mg
|
Potassium:
962
mg
|
Fiber:
7
g
|
Sugar:
10
g
|
Vitamin A:
365
mg
|
Vitamin C:
45.1
mg
|
Calcium:
125
mg
|
Iron:
4.1
mg