Preparation time 15 minutes
Total Time 3 hours 15 minutes
12 Servings
Fire-roasted tomatoes, chipotle chiles in adobo, chocolate and spices melt together in your slow cooker to create a deep, decadent mole sauce. Ingredients
Chicken
- 3 lb chicken wingettes and drummettes
- ½ teaspoon kosher (coarse) salt
- ¼ teaspoon pepper
Glaze
- 2 canned chipotle chiles in adobo sauce, finely chopped
- 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, well drained
- ½ small onion, chopped (about 1/2 cup)
- 3 tablespoons honey
- 1 oz chopped bittersweet chocolate (about 2 tablespoons)
- 1 tablespoon tomato paste
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ½ teaspoon kosher (coarse) salt
- 2 cloves garlic, finely chopped
Toppings
- 3 tablespoons roasted salted pepitas (pumpkin seeds)
- lime, cut into wedges
Directions
- Set oven control to broil. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spray broiler pan rack with cooking spray. Sprinkle chicken with salt and pepper. Place on rack in pan.
- Broil 3 inches from heat 10 to 12 minutes or until browned, turning halfway through broiling time. Place chicken in slow cooker. In medium bowl, place Glaze ingredients in bowl of food processor. Puree until smooth; about 30 seconds; pour over chicken. Stir to coat.
- Cover; cook on Low heat setting 3 hours. Serve with glaze for dipping. Garnish with pepitas and lime wedges.