Ingredients:

  • 3 lbs Boneless, Skinless Chicken Thighs
  • 3 cups Low Sodium Chicken Broth
  • 1 large Diced Yellow Onion
  • 4 cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 1/4 cup Unsweetened, creamy Peanut Butter
  • 2 Tbsp Unsweetened Cocoa Powder
  • 1 tsp Ground Cumin
  • 1 tsp Dried Oregano (Mexican preferred)
  • 1/2 tsp Ground Cinnamon
  • 1 Tbsp Chili Powder (Ancho or mild blend)
  • 1-2 Chipotle peppers in Adobo Sauce plus 1 tsp sauce
  • 1 Tbsp Packed Brown Sugar or Maple Syrup
  • 1 tsp Apple Cider Vinegar
  • Salt and Black Pepper to taste
  • 1 Tbsp Cornmeal (Masa Harina) mixed with water (for slurry, optional)
  • 1/4 cup Fresh Cilantro, chopped (for garnish)

Instructions:

  1. Season chicken thighs generously with salt and pepper. Optional: Quickly sear chicken in a hot skillet for 2 minutes per side to develop color, then transfer to the slow cooker.
  2. In the same skillet, sauté the diced onion until softened (about 5 minutes). Add garlic and tomato paste; cook for 1 minute until fragrant.
  3. Transfer the sautéed onion/garlic mixture to a blender. Add chicken broth, peanut butter, cocoa powder, cumin, oregano, cinnamon, chili powder, chipotle, vinegar, and brown sugar. Blend until completely smooth.
  4. Pour the smooth mole sauce over the chicken in the slow cooker, ensuring the chicken is mostly submerged.
  5. Cover and cook on Low for 6-8 hours or High for 3-4 hours, until the chicken shreds easily with a fork.
  6. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the sauce and stir well to coat thoroughly.
  7. Check consistency: If the sauce is too thin, stir in the cornmeal/Masa Harina slurry. Let simmer on High for another 15 minutes.
  8. Taste and adjust seasoning (salt, pepper, or a tiny splash more vinegar if needed). Garnish generously with fresh cilantro before serving over rice or in tortillas.