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!