Slow Cooker Chicken Mole Chili Recipe

Slow Cooker Chicken Mole Chili is a delicious and hearty dish that combines the flavors of traditional chili with the rich and complex taste of mole sauce. This recipe uses tender chicken, kidney beans, tomatoes, and a blend of spices to create a flavorful and satisfying chili. The slow cooker method allows the flavors to meld together and the chicken to become tender and juicy. Serve this chili with rice, tortilla chips, or cornbread for a complete and comforting meal.

4.8
10 Rating -
Rate
Non Vegdiet
8hr 15minstotal
8hr 15m.total
Slow Cooker Chicken Mole Chili
plan
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ingredients serve

Ingredients for Slow Cooker Chicken Mole Chili Recipe

  • 1/4 pound Boneless, Skinless Chicken Breasts
  • 0.17 Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 0.33 tablespoon Chili Powder
  • 0.17 teaspoon Cumin
  • 0.08 teaspoon Cinnamon
  • 0.33 tablespoon Cocoa Powder
  • 0.33 tablespoon Tomato Paste
  • 0.17 can Diced Tomatoes
  • 0.17 cup Chicken Broth
  • 0.17 can Kidney Beans, Drained And Rinsed
  • As required Salt And Pepper To Taste
  • as per your need Optional Toppings: Shredded Cheese, Sour Cream, Chopped Cilantro, Sliced Avocado

Directions: 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.
Nutrition
value
323
calories per serving
23 g Fat23 g Protein6 g Carbs3 g FiberOther

Current Totals

  • Fat
    23g
  • Protein
    23g
  • Carbs
    6g
  • Fiber
    3g

MacroNutrients

  • Carbs
    6g
  • Protein
    23g
  • Fiber
    3g

Fats

  • Fat
    23g

Vitamins & Minerals

  • Calcium
    58mg
  • Iron
    3mg
  • Vitamin A
    174mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    30mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    9mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    71mg
  • Manganese
    < 1mg
  • Phosphorus
    274mg
  • Selenium
    23mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp