Slow Cooker Chicken Mole

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Servings: 4 Prep: 30 min Cook: 330 min Paleo Simple Slow Cooker/Crock Pot Added 5 months ago

Missing nutrition data for: Yellow Onion, Ancho Chile Powder, Cashews, Cumin, Cinnamon, Chicken Breasts, Avocado, Cilantro

Ingredients

1 medium yellow onion ⚠

28 ounces diced tomatoes

5 tablespoons ancho chile powder ⚠

¼ cup cashews, blended into butter ⚠

2 ½ ounces dark chocolate

4 tablespoons almond milk cream cheese

2 teaspoons coarse sea salt, plus more to taste

1 teaspoon cumin ⚠

½ teaspoon cinnamon ⚠

⅛ teaspoon cayenne pepper

1 ½ tablespoons honey

3 pounds chicken breasts ⚠

2 tablespoons coconut oil

1 medium avocado ⚠

½ bunch cilantro ⚠

Instructions

1. Chop the onion.

2. Preheat slow cooker to high. Add onion, diced tomatoes, chili powder, cashew butter, dark chocolate, half of the salt, cumin, cinnamon, cayenne pepper, cream cheese, and honey. Allow chocolate and cashew butter to melt and stir to combine well. Cover.

3. Remove skin from chicken. Season chicken with remaining sea salt.

4. In a heavy bottomed skillet over medium high heat, melt the coconut oil. Add chicken, a couple of pieces at a time, and brown on all sides. Transfer to slow cooker and reduce heat to low.

5. Cook for 4-6 hour or until chicken is tender and pulls apart easily.

6. Slice avocado and chop cilantro.

7. Before serving, remove chicken bones. Top generously with avocado and cilantro and serve.