Slow Cooker Chicken Mole Stuffed Sweet Potatoes
Moist shredded chicken bathes in this perfectly spiced, rich and flavorful mole sauce that lets the slow cooker do all the work. Tender sweet potatoes perfectly complement this classic dish.
Servings 8 servings
Calories 455kcal
Equipment
Ingredients
- 4 dried chiles (ancho, guajillo, pasilla, or blend)
- 1 28-ounce can tomato puree
- 1 4-ounce can chopped green chiles , mild or medium heat
- ½ yellow onion , chopped (about 1 cup)
- 3 garlic cloves , crushed
- 4 ounces bittersweet chocolate , finely chopped
- ½ cup chicken stock
- ½ cup sliced almonds
- ¼ cup golden raisins
- ¼ cup molasses
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon allspice
- ¼ teaspoon ground cloves
- 2 pounds boneless, skinless chicken breasts or thighs, well-trimmed
- 4 sweet potatoes, about 12 ounces each
- 1 tablespoon olive oil
- Toppings: crumbled queso fresco, shredded oaxaca cheese, sliced jalapeño, cilantro, lime wedges
Instructions
- Bring water in a 2-quart saucepan to a boil. Place chiles in the water and turn off the heat. Let soak for 25-30 minutes, or until softened. Drain. Remove stems and seeds and discard.
- Place seeded chiles, tomato pureee, green chiles, onion, garlic, chocolate, chicken stock, almonds, raisins, molasses, and spices in a large, high-powered blender or food processor (at least 8 cups in size). Blend until smooth.
- Place chicken in a 5-6 quart slow cooker. Pour blended mixture over chicken. Cover and cook until chicken is fall-apart tender, 4-6 hours* on low.
- About 1 ½ hours before serving, preheat oven to 375°F. Place sweet potatoes on a rimmed baking sheet lined with aluminum foil.
- Pierce sweet potatoes all over with a fork and rub the skins with olive oil. Bake 60-70 minutes until potatoes are fork tender.
- About 15 minutes before serving, remove chicken from the slow cooker and shred with two forks.
- Remove 2 cups** of sauce from the slow cooker and reserve for another use.
- Return chicken to slow cooker and keep warm until ready to serve.
- To assemble, cut each sweet potato in half lengthwise.
- Press a divot in the middle of each half with a spoon, which will also flatten the sweet potato some to be more stable.
- Pile on chicken mole and add suggested toppings, as desired. Enjoy!
Notes
*Actual length of cooking time may vary according to individual slow cooker. The one I have gets hot so I stick to the lower end of the range.
**Reserved mole can be used for enchiladas and as a delicious sauce for pork and steak. Keep refrigerated up to 5 days, or freeze up to 3 months.
Nutrition
Serving: 1 stuffed potato | Calories: 455kcal | Carbohydrates: 48g | Protein: 31g | Fat: 16g | Cholesterol: 74mg | Sodium: 531mg | Potassium: 1244mg | Fiber: 7g | Sugar: 22g | Vitamin A: 16447IU | Vitamin C: 5mg | Calcium: 127mg