I’ve been trying different recipes for Chicken Mole over time. This one seems to have turned out really well.
2 lb boneless skinless chicken breast
3 Tbsp xantham gum
2 24 oz jars Kroger brand Medium Salsa.
1 16 oz jar Mrs. Renfro’s Habanero Salsa.
1 quart chicken broth.
2 tbsp garlic powder.
1 cup olive oil (optional–I wanted to increase the fat content to make it a more keto-friendly dish).
1/4 cup unsweetened cocoa powder
2 oz unsweetened bakers chocolate.
I would probably have just used more cocoa powder but I ran out so I used what I had.
Put the chicken in a 5 quart slow cooker Sprinkle the xantham gum over it. Add the remaining ingredients.
Cook on low for about 8 hours. Stir. The chicken should break up into small pieces. Any pieces that don’t, shred with two forks.
Makes about 15 1 cup servings (so, party or to nosh on over a week or so).
I’ve served it over riced cauliflower, mixed “non-starchy” vegetables, or just eaten it like a stew. If you’re not doing low carb then over rice or noodles would also be good.
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