Slow Cooker Mole Chicken Tacos

There is a lot of folk lore surrounding the creation of mole poblano — the chocolate chili sauce Mexico is so known for.

One theory is that a convent of nuns invented mole for an archbishop in an effort to impress him, when no other ingredients could be found. Another story says that it was all a mistake, that a monk (rather than a nun) first made the dish for the archbishop when he accidentally knocked several stray spices into the pot. Either way, both versions tie the sauce back to over 300 years ago!

It’s no wonder there is so much speculation over the dish’s origins… mole sauce recipes typically call for a hefty list of seemingly random ingredients. But that’s part of the magic: it may not strike you that raisins and tomatoes and chili powder and cocoa will blend well together, but sure enough, the result is stellar. Spicy, tangy, with a rich backdrop, thanks to the chocolate.

Something else stays consistent across almost every origin story, and that’s that mole is for special occasions. My dad will slave over a batch of mole for Christmas dinner; and me? I usually save it for a day when I know I can sit down and really take the time to enjoy the meal.

Such a complex sauce does not need many frills. Simmer some chicken (or turkey, or pork, or black beans, or whatever you have) until tender, and then serve simply. All you need for a fancy taco is a corn tortilla, some chicken in mole sauce and a sprinkle of cilantro. A few thin slices of red onion certainly brighten it up, and why not — a few pepitas on top for crunch (you have them out from making the sauce, anyhow). Now, this isn’t the traditional way to serve mole, which is over a bed of rice, but it’s easy nonetheless, and everything is delicious as a taco.

Slow Cooker Mole Chicken Tacos

Published December 18, 2018 by Caitlin Sherwood

Serves: 6-8   |    Active Time: 60 active minutes

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Ingredients:

2 pounds boneless skinless chicken (breasts or thighs)

1 white onion, diced

2 cloves garlic, minced

1 tablespoon coconut oil

2 tablespoons cocoa powder

2 tablespoons ancho chili powder

2 chipotle chile peppers in adobo sauce, plus 1 teaspoon of the adobo sauce from the can (find canned chipotles in adobo in the Mexican section of your grocery store. Most canned have quite a few peppers, use a spoon to scoop out two)

1 16-oz can of diced tomatoes

1/8 teaspoon ground cumin

1/8 teaspoon ground coriander

1/8 teaspoon ground anise

1/4 teaspoon ground black pepper

1/2 teaspoon salt

Pinch ground cloves

1/4 cup pepitas, plus more for garnish

2 tablespoons sesame seeds

2 tablespoons raisins

1 cinnamon stick (about 2-3 inches long)

For serving: corn tortillas, cilantro, finely sliced red onion

Directions:

1. In a skillet, or the bottom of you Instant Pot/Slow Cooker (set to the Sauté setting), heat coconut oil and sauté onion and garlic until onion is transparent. Turn off heat once onions are cooked.
2. Transfer the onion mixture to a blender, and add cocoa, chili powder, chipotles and adobo sauce, canned tomatoes, cumin, coriander, anise, black pepper, salt, ground cloves, pepitas, sesame seeds, and raisins. Place lid on blender and purée until smooth.
3. Place chicken in the bottom of your Instant Pot/Slow Cooker. Pour sauce over top, and add cinnamon stick. Place lid on pot and set to slow cook on “medium” for 6 hours or “high” for 4 hours.
4. When timer goes off, cut chicken into bite-sized pieces (should fall apart easily) and serve in warm tortillas topped with fresh cilantro, red onion, and pepitas.

Gluten-Free Slow Cooker Creamy Wild Rice, Chicken & Mushroom Soup (Instant Pot recipe!)

This creamy soup with wild rice, chicken, and mushrooms is comfy, cozy, homeyness in a bowl. 

One of my favorite dishes from childhood was wild rice with a cream of chicken and mushroom. It was my dad's signature, and was super satisfying. This soup is the "grown up" version of that dish: it's made using whole, raw ingredients (no soup mix here!), which I think gives it even more flavor than the version I grew up with. And while most wild rice soups ask you to make a roux with flour, this recipes skips that step all together. I don't think you'll miss the roux... made in a slow cooker (I use the slow cooker setting on my Instant Pot), the rice in this soup gives it an extra creamy texture, and the addition of half-and-half at the end makes it stick-to-your-bones good. 

Soup season is something I look forward to because soup is just the right sort of creative playground for trying different flavors. Specifically, creamy flavors. Yes, I have been on a bit of creamy soup kick: first this homestyle sausage & potato soup, and now this. Adding a little bit of cream to soups makes them infinitely more cozy... try coconut milk, like in this Lemongrass Chicken Soup, or cheese, like this artichoke provolone soup, or even puréed cauliflower, like this cauliflower & parsnip soup. And of course, make this wild rice concoction. This soup, I think, is one you need to make before the end of the month. Your Instant Pot is begging you. 

Gluten-Free Slow Cooker Creamy Wild Rice, Chicken & Mushroom Soup

Published February 6, 2018 by Caitlin Sherwood

Serves: 6   |    Total Time: 30 active minutes

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Ingredients:

• 1 onion, diced
• 2 stalks celery, diced
• 2 carrots, diced
• 3 cloves garlic, minced 
• 1 tablespoon plus 1 teaspoon coconut oil
• 1/4 teaspoon salt 
• 1/2 teaspoon ground black pepper 
• 1/2 teaspoon dried thyme 
• 2 bay leaves 
• 1 pound chicken thighs OR breasts - boneless, skinless 
• 1 cup wild rice, uncooked
• 1/2 c white wine
• 6 cups chicken broth
• 8 ounces mushrooms, sliced - (crimini, baby bella, and white mushrooms all work well)
• 1 cup half-and-half 
• To serve: 1/4 cup minced parlsey

Directions:

1. Heat 1 tablespoon coconut oil in the bottom of your Instant Pot on the Sauté setting. Add diced onions, celery, carrots and garlic.
2. Sauté until the onion is transparent, and then add the salt, black pepper, thyme, bay leaves, chicken, rice, white wine, and 4 cups of broth to the pot. Turn pot to “Slow Cooker” setting and cook on high for 8 hours with the vent in the sealed position.
3. After 8 hours, release any steam and open the pot. Using tongs or a slotted spoon, remove chicken from soup and set in a large bowl. Use two forks to shred chicken. Then, return chicken to pot and stir.
4. Cook the mushrooms: heat remaining 1 teaspoon coconut oil in a skillet until it glistens. Then, sauté the mushrooms until they are softened through and seared on both sides. Add cooked mushrooms to soup, along with 2 remaining cups of broth and 1 cup of half-and-half. Stir.
5. Serve hot in bowls, topped with minced parsley.