Slow Cooker Chicken Mole Chili Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine chicken, onion, garlic, chili powder, cumin, cinnamon, cocoa powder, tomato paste, diced tomatoes, chicken broth, and kidney beans.
• STEP 2.Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours, until the chicken is cooked through and tender.
• STEP 3.Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine.
• STEP 4.Taste and adjust the seasoning if needed. Serve the chicken mole chili hot with your choice of toppings such as shredded cheese, sour cream, chopped cilantro, and sliced avocado.
• STEP 5.Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Cooking Tips

• For a spicier chili, add a diced jalapeno or a pinch of cayenne pepper.
• If you prefer a thicker chili, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the chili during the last 30 minutes of cooking.
• Garnish the chili with a squeeze of lime juice for a refreshing twist.
• Serve the chili with warm tortillas or cornbread for a complete meal.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the chili in the microwave or on the stovetop before serving.
• Serve the chicken mole chili hot with your choice of toppings such as shredded cheese, sour cream, chopped cilantro, and sliced avocado.