Crock Pot Chocolate Chicken Mole
I am so excited that Rodelle Kitchen decided to partner with me for this Crockpot Chicken Mole! Not only is this recipe extremely easy but it's also filled with so much chocolate, basically the best food ever found. I decided to reach out to Rodelle because as I have decided to shift my focus on wellness and health I knew that having healthy, easy, and delicious recipes would be essential. They offer organic and all natural items for all of your baking and cooking needs.
For this recipe, you'll need a basic sized crock pot, you can use a smaller one but I really liked having room to add in the rice. You can purchase a CrockPot from Target, Walmart, Amazon or any other department store that sells appliances.
You'll also need a blender to mix all of your ingredients together! Make sure that your onions are diced but don't worry about cutting any peppers that you may use, they break down really easily.
Now for the best part, the chocolate! I used European Dutch processed Baking Cocoa from Rodelle which is so delicious and it really made this recipe packed with flavor that my tastebuds loved. I also used Green & Black's Organic Chocolate, you can use whichever brand you prefer but I always choose organic if it's available.
After you combine all of your ingredients (and so much chocolate) pour the mixture over your shredded chicken and let it sit for 6-8 hours. I love this recipe because while it's cooking you can clean the house, spend time by the pool, or enjoy arts and crafts with your kids!
- 4 pounds boneless, skinless chicken thighs (about 12)
- Coarse salt
- Freshly ground black pepper
- 1 (28-ounce) can diced tomatoes
- 1 medium yellow onion, coarsely chopped
- 8 dried ancho chiles, stemmed
- 1 ounce dark chocolate, finely chopped
- 5 tablespoons baking cocoa powder from Rodelle
- 1 tablespoon Garlic Salt
- 3 tablespoons extra-virgin olive oil
- 3/4 teaspoon ground cumin
- Dash of ground cinnamon to taste
- Place chicken in slow cooker
- Combine rest of ingredients in a blender and blend until smooth
- Pour sauce into slow cooker and leave on low for 6-8 hours
- Serve over rice or Tortilla's
- Optional but delicious top with cut mango and pineapple