It's time for another recipe from the Surprise Recipe Swap! Each month, I'm assigned a food blogger to try a recipe from. This month, I was assigned Samantha from Custom Taste. Samantha's blog focuses on clean eating while still on a budget.
I'm always a fan of anything with a Mexican flare so I chose to make her Shredded Mole Chicken, which is easily whipped up in the crockpot! Mole sauce is typically dark, rich, spicy, and often made with cocoa or chocolate. This version delivers a tasty chicken that can easily be thrown into burritos, taquitos, or tacos for a great weeknight meal.
If you're interested in joining a recipe swap, go here and check out the details!
Thanks, Samantha, for the great recipe!
Shredded Mole Chicken (Crockpot)
2 large chicken breasts
1 cup onion, chopped
1 large garlic clove, minced
3 cups water
1 tsp oil
1/4 cup cocoa powder
3 tbsp chili powder
1 tsp cayenne
1 tbsp cumin
1/2 tsp salt
1/2 tsp pepper
In a small bowl, mix together the cocoa powder, chili powder, cayenne, cumin, salt, and pepper. Set aside.
In a small skillet, heat the oil until it shimmers. Add the garlic and onion and saute until the onions are soft and translucent.
While the onions cook, slice your chicken breasts into thin strips and place in the crockpot. Once the garlic and onions are done, add them to the crockpot. Add the prepared seasoning mix to the crockpot and stir well. Add the water, stir, cover and set the timer. My crockpot runs hot so 2 hours on high was plenty of time (or 4 hours on low). The goal is for it to easily fall apart when nudged with a fork.
Once the chicken is cooked through, remove it from the crockpot using a slotted spoon and shred with 2 forks. Add back to the crockpot for another 30 minutes before removing it again with the slotted spoon.
Source: Custom Taste