Slow Cooker Shredded Mole Chicken

In the mood for some homemade south of the border cooking but don't want to spending time cooking it after a long. Pop this in the slow cooker and enjoy your day. By dinner time round up some tortillas, fresh veggies and rice and you have an array of great food set out in front of you, with next to no effort on your part.





Shopping List

• 2 Large Chicken Breasts (equvialnt to 2 cups chicken)
• 1 Cup Onion
• 3 Cups Water
• 1 tsp Oil
• Seasoning
• 1/4 Cup Cocoa Powder
• 3 tbsp Chili Powder
• 1 tsp Cayenne
• 1 tbsp Cumin
• 1 large Clove Fresh Garlic
• 1/2 tsp salt
• 1/2 tsp pepper

Hardware

Sturdy Knife

Chopping Board

SLOW COOKER!

Mixing Spoon

Small Mixing Bowl

Measuring Cup, tbsp and tsp

2 Forks

Large Plate

Slotted Spoon

Small Skillet

Time 3-4 hours and 30 minutes

Prep 15 minutes

Cooking 3-4 hours

Yield 2 cups shredded chicken and 2 1/2 cup of sauce

Time To Get SLOW COOKING!!!
First things first, turn on the slow cooker and program it to the "high" setting and the time for 4 hours and 30 minutes
Mix the seasoning spices together in a small mixing bowl (excluding the garlic glove) and then set to the side
Dice up onions and garlic

The garlic making more of an appearance

Make sure to smash garlic before or after dicing to it will release its oils
And on a side note, check out our new monstrous garlic clove! Way larger than the last one we discovered in our Savory Pumpkin Sauce post. I think we are starting a side project on finding the largest garlic clove that we can.
Heat oil up in skillet on medium low until it is shimmering
Add onions and garlic to the skillet
Sautee slightly and then let sweat for a few minutes
In the mean time, slice the chicken into about 1/2 inche slices and set to the side
Return to the onions and garlic and transfer from the skillet to the slow cooker
Mix around to make sure the mix is well spread out

Add the chicken and mix around to incorporate with the onions and garlic
Once that is done pour in the seasoning mixture and mix around to ensure that the chicken is fully coated
After this is done add the water, mix around some more, put the lid on and leave alone for 3-4 hours 
The time depends on how hot your slow cooker can get, as long as the chicken is throughly done and practically faling apart at the end it is done.
Once the chicken is done and falling apart, remove from slow cooker with slotted spoon and set on plate
Using the 2 forks shred chicken throughly
Once done add back to slow cooker for additional 30 minutes before serving
Use slotted spoon or strainer to remove





Serving
12 servings of 1/2 cup chicken as well as liquid. Serve with rice or in a tortila to make a burrito

Storing and Reheating
Store in an airtight container in the fridge for 1 week and the freezer for 1 month

Nutritional Facts
Calories 61
Fat 4g
Carbs 3g
Protein 4g
compared to a popular product or recipe
Calories 238
Fat 15g
Carbs 15g
Protein 11g
Nutritional Difference (our recipe)
Calories -177
Fat -9g
Carbs -12g
Protein -7g

Cost Comparison
Recipe Cost: $1.83
Cost Per Serving: $0.15
compared to a popular product or recipe
Product Cost on Average: $4.47
Product Cost Per Serving: $1.32

Tricks
-If you have already shredded the chicken but need to keep it warm but do not want the hassle of fishing out the chicken simply put the shredded chicken into a strainer and set into the crock pot  put on the lid and whenever you are ready to serve, it is already ready.


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