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Category: Chili
Prep Time: Cook Time: Total Time:
2 onions, minced
2 tablespoons vegetable oil
2 tablespoons chili powder
2 tablespoons cocoa powder
3 garlic cloves, minced
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 cups low-sodium chicken broth
1 14-oz can diced tomatoes
1/2 cup raisins
1/4 cup peanut butter
3 tablespoons Minute tapioca
2 teaspoons minced canned chipotle chilies
2 pounds boneless, skinless chicken thighs
2 scallions, thinly sliced
1 tablespoon sesame seeds, toasted (I omitted)
Combine the onions, vegetable oil, chili powder, cocoa powder, garlic, cinnamon and cloves in a microwave-safe bowl. Microwave until the onions are softened, stirring occasionally, about 5 minutes. Transfer to the slow cooker. Add the broth, tomatoes (and their juice), raisins, peanut butter, tapioca and chipotle chilies and stir to combine. Season the chicken on both sides with salt and pepper then nestle into the slow cooker.
Cover and cook on low for 4-6 hours, or until the chicken is fall-apart tender. Transfer the chicken to a cutting board and, using 2 forks, shred the meat into bite-size pieces. Let the chili settle for a few minutes then skim any fat from the surface with a spoon. Add the chicken back to the slow cooker and heat for just a few minutes to warm through. Mix in the scallions and add salt and pepper to taste. Serve over white rice and garnish with the sesame seeds. Serves 6-8
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MOLE CHICKEN CHILI - Crockpot
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Category: Chili
Prep Time: Cook Time: Total Time:
2 onions, minced
2 tablespoons vegetable oil
2 tablespoons chili powder
2 tablespoons cocoa powder
3 garlic cloves, minced
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 cups low-sodium chicken broth
1 14-oz can diced tomatoes
1/2 cup raisins
1/4 cup peanut butter
3 tablespoons Minute tapioca
2 teaspoons minced canned chipotle chilies
2 pounds boneless, skinless chicken thighs
2 scallions, thinly sliced
1 tablespoon sesame seeds, toasted (I omitted)
Combine the onions, vegetable oil, chili powder, cocoa powder, garlic, cinnamon and cloves in a microwave-safe bowl. Microwave until the onions are softened, stirring occasionally, about 5 minutes. Transfer to the slow cooker. Add the broth, tomatoes (and their juice), raisins, peanut butter, tapioca and chipotle chilies and stir to combine. Season the chicken on both sides with salt and pepper then nestle into the slow cooker.
Cover and cook on low for 4-6 hours, or until the chicken is fall-apart tender. Transfer the chicken to a cutting board and, using 2 forks, shred the meat into bite-size pieces. Let the chili settle for a few minutes then skim any fat from the surface with a spoon. Add the chicken back to the slow cooker and heat for just a few minutes to warm through. Mix in the scallions and add salt and pepper to taste. Serve over white rice and garnish with the sesame seeds. Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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