Mole chicken chili from Slow Cooker Revolution: One Test Kitchen, 30 Slow Cookers, 200 Amazing Recipes (page 134) by America's Test Kitchen Editors

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Accompaniments: Easy white rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on October 24, 2019

    This was easy to pull together and my husband, who's a fan of mole/mole-style flavors in general, *loved* it. I thought it was fine, but the flavors didn't grab me as much as they did my husband - they seemed muddled relative to some other mole-style dishes I've made. Like TrishaCP, I didn't bother shredding the chicken - it was easy to break up inside the slow cooker pot.

  • cedarmakesthings on September 12, 2014

    This was very good, and nice and simple. I served it over rice with mashed sweet potato on the side, which I mixed all together and made it even better!

  • TrishaCP on June 30, 2013

    This isn't a mole- it is a chicken chili with the flavors of mole. Not as good as real mole, but a delicious make-ahead option nonetheless. I sautéed my aromatics rather than microwaving them, used my own judgment on chipotles (less), and didn't bother with shredding the chicken. (I used an extra pound of chicken, and I still had tons of sauce.) I served with cornbread, but the suggested rice side is really a must because the flavors are very rich.

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