Slow Cooker Chicken Mole Stew

Dairy Free Gluten-Free

Calories: 250 Proteins: 36 Carbs: 10 Fats: 2 Serves: 8



4 chicken breast raw, cubed

4 mild, dried chilis

5 cloves fresh garlic, minced

1/2 tsp dried basil

1 Tbsp chili powder

1/2 tsp cumin

1/2 tsp oregano

1/2 tsp cinnamon

1 Tbsp dried or fresh cilantro

1 large onion, chopped

1 15 oz can crushed tomatoes

1-2 cups chicken stock or bone broth

2 Tbsp Cacao Powder

salt and pepper, to taste

Avocado oil, for sautéing


1. In a large skillet, preheat avocado oil to medium heat.

2. Chop onion and garlic and sauté on medium heat until tender.

3. Transfer onion/garlic mixture to a large

5. Add the rest of the spices and chocolate to the onion mixture and stir to combine.

6. Lay chicken pieces over the onions. Pour tomatoes and chicken stock over the top. Cook on low for 5 hours, stirring occasionally.

7. If the sauce is too thick, add more chicken stock. If it's too thin for your taste, you can
also stir in a tsp or two of tapioca starch to thicken it.

8. Serve hot over rice or cauliflower. Top with additional cilantro and avocado if desired.