I like the chicken that way. But f you do this recipe with pork or beef instead of chicken, is the perfect stuffing for the turkey. I like this recipe too:
SLOW-COOKER CHOCOLATE CHICKEN MOLE… AGAIN!
Ingredients
2 lbs. chicken (I used breast & bone-in legs, skins removed)
salt & pepper
2 tablespoons ghee, divided (or healthy cooking fat of choice)
1 medium onion, chopped
4 cloves garlic, crushed or minced
6-7 whole tomatoes, skins removed or 1 can whole tomatoes
5 dried new mexico chilies, chopped
1/4 cup almond butter
2.5 ounces dark chocolate (I used the TJs salt & pepper, see photo above)
1 teaspoon cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon guajillo chili powder
1 teaspoon sea salt
Avocado, cilantro & jalapeno for garnish
Place a pan over medium heat, add 1 tablespoon ghee. Once ghee has liquefied, add onions and saute until translucent. Add garlic, and saute for 1 to 2 minutes, until fragrant. Transfer onions & garlic to slow-cooker.
Salt & pepper chicken generously. Add remaining tablespoon of ghee to pan and brown chicken on all sides. You may need to do this in batches. Once chicken is browned, place in slow-cooker.
Add the tomaotes,chilies, almond butter, dark chocolate, salt & spices to the slow-cooker. If you really want to take this to the next level, you can blend the remaining ingredients in a blender or food processor first. I was too lazy to do this step, and the recipe still turned out delicious! However, I did open the lid once half way through to stir all the ingredients together. Yes, yes, I know … The rule is to never open the slow-cooker, but I’ve never been able to stick to this & my recipes still turn out great!
Cook on low for 4-6 hours or until chicken is tender & pulls apart easily.
Remove bones, if you used any bone-in chicken. Top with your favorite garnishes & serve!
