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Slow-Cooker Mole with Chicken*

Prep: 25 minutes
Cook: 4 1/2 - 11 hours
Makes 4-6 servings

1 14 1/2-oz can diced tomatoes, undrained
1/2 cup (1 medium) chopped onion
1/4 cup + 2 Tbsp slivered almonds, toasted (divided)
3 cloves garlic, quartered
2 canned jalapeno chile peppers, drained
3 Tbsp unsweetened cocoa powder
3 Tbsp raisins
1 Tbsp sesame seeds
1 tsp sugar (optional)
1/4 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground coriander
2 Tbsp quick-cooking tapioca
2 1/2- to 3-lb broiler-fryer chicken, cut up and skinned

For mole sauce, in a blender or food processor combine undrained tomatoes, onion, 1/4 cup almonds, garlic, jalapeno peppers, cocoa powder, raisins, seasme seeds, sugar (if desired), salt, and the spices. Cover and blend or process until mixture is a coarse puree.

In a 3 1/2- or 4-quart slow cooker place tapioca. Add chicken and then sauce.

Cover and cook on low-heat setting for 9-11 hours or on high-heat setting for 4 1/2 to 5 1/2 hours. Remove the chicken from slow cooker; arrange on serving platter. Stir sauce; pour sauce over chicken. Sprinkle with the 2 Tbsp almonds. If desired, serve with hot rice.

Per serving: 329 cal, 11 g fat, 95 mg chol, 562 mg sodium, 22 g carb, 3 g fiber, 34 g pro

Low-Carb Slow Cooker Recipes