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Easy Slow Cooker Mole with Grilled Chicken

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I don't use my slow cooker nearly enough, and sadly, it spends most of its time sitting on a bottom shelf in my kitchen collecting dust. But with the soaring temperatures I've been experiencing lately in New York, I was looking for a way to cook a a satisfying meal without heating up the whole kitchen, and the slow cooker was just the appliance to undertake the task.

This recipe for Easy Slow Cooker Mole with Grilled Chicken from Fiesta at Rick's by Rick Bayless uses the gentle heat of the slow cooker to simmer the mole instead of a long and hot stove top session. The mole reduces for six hours and is then blended and reduced again to make for a sauce that is rich and deep in both color and flavor. Once the mole is finished the chicken is grilled and topped with the sauce. Since I hadn't had a chance to set up my grill I pan seared the chicken and added it directly to the mole, then let it braise for another hour so that all of the flavors had a chance to permeate.

Moles are always labor intensive undertakings but this slow cooker version is relatively easy and the sauce is filled with all of the intense, almost bitter chile and chocolate flavors that you'd find in a much more difficult preparation. I'm looking forward to trying out a mole-braised pork butt using the same concept.

Easy Slow Cooker Mole with Grilled Chicken

- serves 12 with about 2 quarts of sauce (you'll have leftovers) -

Adapted from Fiesta at Rick's by Rick Bayless.

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