• Cooking Time: 210
  • Servings: 6
  • Preparation Time:


  • 1 large white onion, chopped
  • 1/2 cup raisins
  • 3 cloves garlic, chopped
  • 2 tbsp toasted sesame seeds
  • 1 finely chopped chipotle chile in adobo sauce
  • 3 tbsp peanut butter
  • 1-28 oz. can crushed tomatoes
  • 1 tsp sugar
  • 1 tsp ground cinnamon
  • 4 tsp chili powder
  • 1 tsp ground cumin
  • 1/8 tsp ground nutmeg
  • 3 tbsp unsweetened cocoa powder
  • 1/4 cup cilantro, chopped
  • 1 1/2 lbs skinless, boneless chicken breasts
  • 12 tortillas


  • Place the onion, raisins, garlic, sesame seeds, chipotle pepper, peanut butter and crushed tomatoes in a slow cooker.
  • Stir in the sugar, cinnamon, chili powder, cumin, nutmeg, cocoa powder and cilantro.
  • Place the chicken in the sauce making sure to cover entirely with the sauce.
  • Cover and cook on high until chicken is very tender, about 3 1/2 hours.
  • Using two forks, remove the chicken to a plate or cutting board and shred the meat. Stir the shredded meat into the sauce and serve with tortillas.


When there is no time to make a traditional Chicken Mole, this crockpot recipe will do the trick.

Categories: Dinner  Lunch  Main Dish  Mexican  Poultry 

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