Slow Cooker Mock Chicken Mole with Soft Tacos

From the kitchen of One Perfect Bite...This is another incredibly simple recipe that's wonderful to have on hand when you'll be feeding hungry teens, or hosting a crowd on game day. It's basically a dump recipe that comes together in a slow cooker, so, as cook, you'll have plenty of time to enjoy your company. The recipe comes from Family Circle magazine and my version is nearly identical to the one they featured, save for the fact that I have slightly altered its name. I don't think this dish has the same depth of flavor as a true mole, so, I've taken the liberty of changing it, hoping that no one will have false expectations about how the finished dish will taste. Don't misunderstand me. This is a nice recipe that I know most folks will enjoy, but it is not a true mole and I don't want anyone going into this thinking that it is. I have also altered the cook time for the recipe. Their chicken cooks for almost 8 hours, but mine is in the slow cooker for half that time. At the 4 hour mark, the chicken can be pulled, but will still retain some substance and not be stringy. I suspect that many of you will want to add more heat to the "mole" sauce. A teaspoon is fine for me and mine, but I know there are fire breathers among you who will find that to be too tame. Go for whatever your palate can handle. The Silver Fox and I are heading to the coast this weekend and this chicken is traveling with us. It keeps in the refrigerator for several days, and it will make at least one meal I don't have to worry about. Here is how the mock chicken mole is made.

Ingredients:
2 pounds boneless skinless chicken thighs
2 tablespoons unsweetened cocoa powder
3/4 teaspoon garlic salt
1 teaspoon chipotle chili powder
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1 large onion, thinly sliced
1 (14.5-oz.) can diced tomatoes
1 cup reduced-sodium chicken broth
2 tablespoons quick-cooking tapioca
1 (15-oz.) can pinto or kidney beans, drained and rinsed
6 flour tortillas
Assorted taco toppings (sour cream, scallions, avocado, diced tomato etc.)

Directions:
1) Coat slow cooker with nonstick cooking spray. Place chicken thighs in slow cooker and season with cocoa, garlic salt, chipotle chili powder, cumin and cinnamon. Scatter onion over chicken. Hours
2) Stir together tomatoes, broth and tapioca; pour over onions. Cover and cook on LOW for 3-1/2 hours. Stir in beans and cook for 30 minutes longer. To serve, spoon into tortillas and serve with assorted toppings and Mexican rice. Yield: 6 servings.

                    

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