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Hi.

Welcome to my blog. Front Range Fed is a blog about eating fresh, local food in and around Colorado's Front Range. Each week, I try new recipes, using as many local ingredients as possible. Join me as I discover the amazing things our local farms have to offer, and the delicious ways to enjoy them...one meal at a time. 

Crock Pot Chicken Mole

Crock Pot Chicken Mole

Chicken Mole Ingredients

Do you live with a picky eater? I do. My oldest son has an adventuresome palate and will at least try most anything we put on his plate. My youngest son? Not so much. If he even catches a whiff of something that he deems unacceptable, he’ll look at it sideways until forced to spoon up just the teensiest bite on his fork. And then, it’s standoff time for the next 45 minutes with his father and I demanding that he eat at least 3 spoonful’s before calling it quits. Mealtime can be exhausting because of this so we’re constantly on the lookout for new recipes that he might like that won’t keep us glued to the dinner table for the majority of the night.

But, here’s a trick: sometimes, it’s all in the way you market the meal.  At our house, we partake in Taco Tuesday (along with probably millions of others) and have tried many variations over the years – shrimp, ground beef, chicken, pork. Sometimes they’re a hit with my son, sometimes not. But this time, I tried something that I knew would at least make him try a bite.  Introducing: Chocolate Chicken Tacos!  That’s right – what 4 year old can resist a main dish with the word chocolate in it. Not this one. And you can’t imagine my elation when he proclaimed it the “best meal ever” after wolfing down every singe bite and asking for more. 

This recipe is truly a fix it and forget it recipe (for the most part). Whip up your sauce, throw in the chicken, cook it on low, and by the end of the day you have a delicious taco-filler that will satisfy even your pickiest of eaters.  With all the chilies and the spices in this recipe, you may be thinking this is going to be really spicy, but I assure you that it is not. The flavors blend together well and you just get a hint of that smoky adobo sauce mingled with the nutty chocolate flavor.

Chicken
Chicken Mole Sauce

One of the best parts of this recipe is that it actually makes a ton of sauce – so much so that you can remove half of it once it’s cooked and save it for another meal. Two easy weeknight meals in one, plus with a fun name that even my pickiest of eaters is sure to eat? Sold!

Crock Pot Chicken Mole Tacos

Crock Pot Chicken Mole (or Chocolate Chicken Tacos, if you prefer)

(Adapted from this recipe at CookingLight.com)

Ingredients:

  • 1/3 cup raisins

  • 3/4 cup sliced almonds

  • 1/2 cup chicken broth

  • 28 oz can crushed tomatoes

  • 1.5 tablespoon cumin

  • 3/4 teaspoon cinnamon

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon nutmeg

  • 1/4 teaspoon coriander

  • 1 cup chopped onion onion

  • 5 garlic cloves, minced

  • 4 oz bittersweet chocolate (I used chips but if you have a bar just chop it into small pieces)

  • 3 chipotle chiles, canned in adobo sauce

  • 1 tablespoon canned adobo sauce

  • 2 lbs boneless chicken thighs

  • 12 corn tortillas

  • Queso Fresco Cheese, crumbled (about 1/2 cup)

  • Fresh cilantro leaves and lime wedges for serving

Directions:

Blended Ingredients
  1. Combine all ingredients listed above through the adobo sauce. Mix together, and, in batches, process in a food processor.

  2. Add chicken to the slow cooker.

  3. Pour sauce over the chicken to cover and set the slow cooker on low for 8 hours.

  4. Once chicken is fully cooked, remove from the sauce and shred it into large pieces. (Note, this recipe makes a lot of sauce – much more than you will need for one meal. The great news is you can half the sauce at this point and throw it in the freezer for another night. Just thaw it out, warm it up, and pull it over a rotisserie chicken for a fast and easy weeknight meal.)

  5. Add chicken back to the sauce.

  6. Top corn tortillas with the chicken and sauce mix, then crumble the cheese and cilantro over the top of each.

  7. Serve with lime wedges, Spanish rice, and beans.

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