Grock-Pot :: Chicken Mole

Like always … super easy! Now, we have Mole for days! You can serve this with some avocado and a side of veggies, or with a salad … Since, we will be eating it for the next 3 days, I imagine we will do all of the above!

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon coriander
• 1/2 teaspoon ground cinnamon
• 1 can diced tomatoes
• 1 bell pepper, chopped
• 2 spicey peppers, roughly chopped (I used to jalapenos)
• 10-ounces of chicken broth (make sure it is gluten-free)
• 2 tablespoons almond butter
• 2 ounces cacao powder
• 4-6 chicken breasts

*If spicy isn’t your thing, I would recommend only using 1-2 teaspoons of chili powder, and only using 1 spicy pepper.

1. Heat oil in a saute pan over medium heat.
2. Add onion and saute until translucent.
3. Add garlic and spices and continue to saute
4. Add diced tomatoes, peppers, broth, almond butter, cacao.
5.  Simmer for 10 minutes. Puree in a food processor until smooth.
6. Sear the chicken in a heavy bottomed hot saute pan over medium-high heat until browned on both sides – You can use more coconut oil. I used left over bacon grease from breakfast … Mmmm … yummy!
7. Place chicken in crock-pot, pour pureed sauce over it and set on low for 6 hours
8. At 5 hours in, I shredded the chicken
9. If there is too much liquid, you can just use a strainer to drain it.