Slow cooker mole chicken
343cal, 33p, 13c, 16f (per meal)
2 medium (2-1/2" dia) (220g)
2 tbsp (16g)
2 tbsp (11g)
4 dash (1g)
2 cup(s) (mL)
1 can(s) (420g)
4 tbsp (64g)
3 pepper(s) (84g)
2 lb (907g)
2 tbsp (16g)
2 tsp (6g)
1
Add all of the ingredients except the chicken thighs and cornstarch to the slow cooker. Stir until well combined. Season the chicken thighs with salt, then nestle them into the sauce.
2
Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is fully cooked and tender.
3
Once tender, transfer the chicken to a plate and shred with two forks. Return the shredded chicken to the slow cooker.
4
In a small bowl, whisk together the cornstarch and an equal amount of cold water until a slurry forms. Stir the slurry into the slow cooker.
5
Cook on high for 15-30 minutes, until the sauce thickens. Season to taste with salt and pepper, then serve.