A slow cooker is the perfect appliance for mole sauce because the spices have a chance to blend perfectly. I love to serve this mole sauce over some warmed tortillas with rice.
Ingredients
- 8 ounces onion, chopped
- 2½ ounces golden raisins
- 2½ ounces currants
- 2 minced cloves garlic
- ¼ ounce ancho chile powder
- 1 ounce toasted sesame seeds
- ¾ teaspoon cumin, ground
- ¾ teaspoon cinnamon, ground
- ¾ ounce cocoa powder
- ¼ teaspoon hot pepper sauce
- 14½ ounces canned diced tomatoes
- 8 ounces tomato sauce
- 8 ounces chicken broth
- 48 ounces boneless and skinless chicken breast halves
- 2 ounces slivered almonds
How to Make It
- Place all Ingredients except for chicken breasts and almonds in a slow cooker and stir well. Add the chicken and gently stir to cover in the sauce.
- Cook on low heat for 12 hours until chicken is no longer pink in the center and tender.
- Remove chicken from the cooker and shred with 2 forks. Stir shredded meat back into the mole sauce. Top with almonds before serving.