At this house, tacos are welcome every night of the week. But, with Cinco de Mayo coming tomorrow, tacos are must! These Chicken Mole Slow Cooker Tacos are going to be a new favorite around here. Mole can be a little tricky and time consuming to make, but this recipe really only requires all the ingredients to be blended in a food processor or blender and then just pour it over the chicken and turn on the slow cooker. Sweet and spicy, mole is a unique flavor that’s sure to be a hit this Cinco de Mayo.
Oh and how about these fun Taco Holders? Why would you ever eat a taco off an ordinary flat plate? My kids instantly thought dinner was a lot more exciting eating from these.
Chicken Mole Slower Cooker Tacos
- 1 medium onion roughly chopped
- 1 can of stewed tomatoes
- 3 cloves of garlic
- 1/2 cup raisins
- 3-4 chipotle peppers in adobe sauce
- 2 tbsp. peanut butter
- 1 tsp. cinnamon
- 1 tsp. salt
- 1 tsp. Mexican oregano
- 2 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. coriander
- 50 g or 1/2 bar of dark chocolate (I used 72% Ghirardelli)
- 6 large boneless, skinless chicken breasts
- corn tortillas
- cilantro, radishes, and limes to garnish
Place first 13 in a a food processor or blender, blender into smooth. Place the chicken in the bottom of a slow cooker, cover with the mole sauce. Cook on low for at least 6 hours. Shred the chicken and serve in corn tortillas with fresh cilantro, limes, radishes, and hot sauce. I love a slow cooker dinner. There’s nothing better then coming home to a meal that’s done and ready to eat!