As I mentioned yesterday, we are in the midst of a Crock Pot marathon of sorts. While the stove and oven still work, they aren’t optimal, so to ease the frustration and save time, we’ve opted to use the Crock Pot as much as possible until we can find a replacement.
I stumbled on this recipe around the time I joined Pinterest. My family makes a mean mole, and even though this isn’t the recipe, I often crave it and want a quick fix. This is beyond easy, totally one of those recipes that typify the “fix it and forget it” Crock Pot mantra. One of these days I’ll have to do the real deal mole. Absolutely to die for.
3 large chicken breasts, frozen or fresh
1 28 oz can of crushed tomatoes
1 4 oz can diced green chilies
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1 teaspoon sugar
1 onion, diced
1 clove garlic, crushed
1 teaspoon balsamic vinegar
1/2 ounce unsweetened dark chocolate
- In a medium bowl, combine crushed tomatoes, chilies, chili powder, cumin, salt, sugar, onion and garlic. Place chicken breasts in a crockpot. Pour sauce over chicken. Stir and mix until chicken is coated on all sides.
- Cover crockpot and cook on low for 8 hours. Shred the chicken with two forks. It should fall apart very easily. Stir in vinegar and cut-up chocolate until chocolate has melted completely.
- Serve on top of cauli/sweet potato mash, rice or with veggies. Also great with warmed tortillas.
Neil’s mom gave us 12 lbs of organic Yukon Gold potatoes from a friend of hers, so we served ours over mashed potatoes — making the meal not Paleo (though some people — here and here, tend to question this). The recipe for the Chicken Mole is however, perfectly Paleo — depending on the chocolate you opt for.
Again, if you’ve had a good mole, it’s hard to really even call this mole without gritting your teeth, however it’s still very tasty, insanely easy, and a great weeknight meal when your old appliances are giving you a case of the rage.
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