Tuesday, October 25, 2011

Slow Cooker Pulled Chicken Cherry Molé, Olé!

This is definitely a "throw it into the pot, job done" meal. The sauce is dark and warm, the chicken is fork tender, and clean-up is quick.


Slow Cooker Pulled Chicken Cherry Molé

Molé is one of those food terms, like confit, that has been generalized and now is more of a description than a true food. This Slow Cooker Chicken Cherry Molé is like the original form of a Molé in that it has many flavor building spices and ingredients, it contains chili pepper and chocolate, and it is dark and robust.

It is also EXTRA SIMPLE to make, and once you put it all into the Slow Cooker and stir, the only job you have is waiting to eat.


Molé (or mulli) means "sauce". The history of this concoction includes Spain and Mexico, with influences from Africa and beyond. Today, it is considered one of Mexico's culinary prides.
In its most original form, a paste from blended and ground spices is made and cooked into a very fragrant and dark starter. To this is added many things, with every family having their own secret combination and traditional styles. Some of the ingredients include cilantro, nuts, sesame seeds, tortillas for thickeners, dried fruits and several different kinds of peppers.

For this labor and time friendly recipe, I have included dried cherries which pair well with the cocoa that is almost always in a Molé. The sauce is commonly served over turkey, chicken and sometimes pork.
Rick Bayless, whom I obviously admire, serves one of the best Molés in his Frontera Grill in Chicago. If you ever get the opportunity, definitely try it.

In the meantime, pull out the Slow Cooker or Crock Pot and get ready for a very flavorful Mexican style chow down.
Recipe: Slow Cooker Pulled Chicken Cherry Molé-Olé

1 onion, chopped

3 cups Tomato Sauce (or large can of seasoned tomatoes)

1 cup water or chicken stock

4 cloves of garlic, minced

1/4 cup peanut butter

2 Tbls. honey

1/2 cup dried cherries, chopped

1 chipotle chile in adobo sauce (canned), chopped

3 Tbls. cocoa powder (unsweetened)

2 Tbls. chili powder

1 tsp. cinnamon

1 tsp. cumin

pinch of fresh grated nutmeg

2 lbs. Chicken breasts or combination with thighs (boneless)


1) In a Slow Cooker, add the onion, tomato sauce, garlic, peanut butter, honey, dried cherries and Chipotle chile. Stir together.


2) Stir in the cocoa powder, the chili powder, the cinnamon, cumin and nutmeg.


3) Put the chicken on top of this sauce, season with salt, close the lid and cook on low for about 5-6 hours.


4) When done, use 2 forks to pull the chicken into shreds and fold into sauce.


This is wonderful on a little slider bun, or served as an entree with rice, potatoes or polenta. Everyone will be wanting mo' Molé. :D

4 comments:

Debbie Busby said...

Wow! This looks amazing! I'm always looking for something new to do in my crockpot! thank you

Jenn said...

Made this today and it was excellent. Thanks for sharing this!

UVA said...

I am going to make this tomorrow it looks so yummy!

Anonymous said...

Making it today for our little holiday soiree...Hope mine turns out as good as yours! Thanks for this amazing recipe!