Easy Healthier Crock-Pot Chicken Mole


Serves 4 - 5

1 lb / 453 gr boneless organic free-range chicken breast, cubed

1 can (28 oz / 793 gr) whole tomatoes (I used Muir Glen)

1 medium onion, chopped

2 dried ancho chile pepper (I used San Miguel)

1 chipotle chile pepper

½ cup / 1.8 oz / 50 gr sliced almonds

¼ cup / 1.3 oz / 40 gr raisins

3 oz / 85 gr, +70% dark chocolate, chopped (I used Dagoba)

3 garlic cloves, minced

3 tablespoons olive oil

¾ teaspoon ground cumin

½ ground cinnamon

Fresh chopped cilantro, for serving


In a blender (or food processor) puree tomatoes, onion, ancho chiles, chipotle chile, almonds, raisins, chocolate, garlic, cumin, cinnamon, and olive oil until smooth.

Add the chicken to a slow cooker and then pour the tomato mixture over the chicken so the chicken is completely covered, and place the lid on.

Cook on high for 4 hours or on low for 6 to 8 hours. I like to stir mine once or twice during cooking, but it is not necessary. When ready to serve taste and adjust with seasoning.