Name: Slow-Cooker Chicken Mole
Total time: 5 h
Cuisine: MexicanLatin America & Caribbean
Ingredients: 1 (14.5-ounce) can diced tomatoes , drained with 1/2 cup juice reserved; 1/3 cup raisins; 2 tablespoons unsweetened cocoa powder; 2 tablespoons peanut butter; 1 tablespoon chili powder; 4 garlic cloves , minced; Salt and pepper; 8 (5- to 7-ounce) bone-in chicken thighs , skin removed, trimmed; 1/4 cup minced fresh cilantro

Why This Recipe Works

For our mole, we chose meaty bone-in chicken thighs, which paired well with the spicy sauce. We cooked the chicken directly in the mole so it would absorb that smoky-sweet flavor, and after 4 hours in the slow cooker it was fall-off-the-bone tender. Traditionally mole boasts an extensive list of ingredients, but we streamlined the recipe by relying on pantry staples, including chili powder, cocoa powder, and peanut butter, for complex flavor without the work. Canned diced tomatoes added acidity, and raisins gave us just the right sweetness; finishing with cilantro brightened things up.

Instructions

1. Combine tomatoes and reserved juice, raisins, cocoa, peanut butter, chili powder, garlic, ½ teaspoon salt, and ½ teaspoon pepper in slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.

Transfer chicken to serving dish. Process cooking liquid in blender until smooth, about 30 seconds. Season with salt and pepper to taste. Pour 1 cup sauce over chicken and sprinkle with cilantro. Serve, passing remaining sauce separately.