Ingredients
The following ingredients have 6 Servings
- 1 1/2 - 2 lbs. Chicken Breast
- 1/2 cup Chicken Broth (may substitute water, but will need to add more salt)
- 1 - 14.5 ounce can Diced Tomatoes
- 1 1/2 Tablespoons Chili Powder
- 1/4 teaspoon Cumin
- 1 Tablespoon Minced Garlic (or 1 teaspoon Garlic Powder)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 Tablespoons Cocoa Powder
- 2 Tablespoons Peanut Butter
- 1/3 cup Raisins
- Topping:
- 1/3 cup Cilantro Leaves (chopped)
- Peanuts (chopped)
- 1 Avocado (diced)
- 1/4 cup White Onion (diced)
- 3/4 cup Queso Fresco
- Fresh Orange Juice (optional)
- Corn Tortillas
Instruction
- In blender, combine chicken broth, tomatoes with juice, chili powder, cumin, garlic, salt, pepper, cocoa powder, peanut butter, and raisins. Blend up creamy.
- Place chicken in crockpot. Sprinkle with a little salt. Pour 3/4 of the mole sauce over chicken. Cook on LOW for 4-5 hours, or until tender. Shred with two forks. Pour remaining sauce over chicken. Cook for 30 minutes longer. Season to taste.
- Place mole chicken on platter. Squeeze a little fresh squeezed orange juice over mole (optional) and season to taste.
- Serve with corn tortillas, queso fresco, diced white onion, cilantro and avocado.
