Slow Cooker Chicken Mole Tacos
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!
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 Facts
Serving 4servingCalories 424kcal (21%)Carbohydrates 37g (12%)Protein 30g (60%)Fat 18g (28%)Saturated Fat 4g (20%)Cholesterol 72mg (24%)Sodium 186mg (8%)Potassium 962mg (27%)Fiber 7g (28%)Sugar 10g (11%)Vitamin A 365mg (7%)Vitamin C 45.1mg (55%)Calcium 125mg (13%)Iron 4.1mg (23%)
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