Slow Cooker/Crockpot Recipes

[Jangler]

meat, vegetables and a pot. season to taste.

idiots.

[Jangler]

maybe some kind of noodle?

 

lol

[Jangler]

a dumpling would be good in this sh@t right here!

[Jangler]

turmeric is your friend \

 

[RenoCarolina]

On 9/18/2018 at 9:42 AM, celling said:

Tried this twice and its exceptional.  It does take some effort but its worth it.

 

Rick Bayless' Slow cooker Chicken Mole

Ingredients:

1/2 cup pork lard or vegetable oil

6 medium dried mulato chiles, seeded and cut into roughly 1 inch pieces

3 medium dried ancho chiles, seeded and cut into roughly 1 inch pieces

5 medium dried pasilla chiles, seeded and cut into roughly 1 inch pieces

4 garlic cloves

3/4 cup whole almonds

1/2 cup raisins

15 ounce can diced fire roasted tomatoes

1/2 tsp ground cinnamon, preferably Mexican canela

1/4 tsp ground black pepper

1/4 tsp ground fennel seeds

1/8 tsp cloves

1 ounce dark chocolate

1 slice firm white bread, darkly toasted

1/4 cup sugar

Salt

2 quarts chicken stock

1/3 cup sesame seeds, toasted

1 rotisserie chicken, shredded

 

Instructions

 

Preparing the mole base. If your slow-cooker has a removable cooking crock that can be placed directly on the heat, measure in the lard or oil and set over medium heat.  Otherwise, heat the lard or oil in a large (12 inch) non-stick skillet. When hot, add the chiles, garlic, almonds and raisins. Stir slowly and continually until the chiles are thoroughly toasted (the interior of each piece will become lighter in color) and the almonds have taken on a creamy color and toasty aroma—about 5 minutes.

Add the tomatoes (with their juice), spices, chocolate and bread.  Cook until the tomato juices are reduced and quite thick, about 2 minutes. Add 2 cups water, the sugar and 1 ½ teaspoons salt. Stir to combine. When the liquid comes to a simmer, transfer the crock to the slow-cooker (or scrape the mixture into your slow-cooker). Cook on low for 6 hours. After 6 hours most of the liquid will be reduced to a glaze. The mixture can hold for several hours on the slow-cooker’s “warm” setting.

Finish the mole. Scrape every bit of the mole base into a bowl, then scoop it into a blender jar. Add 2 cups of the chicken broth, cover and blend until as smooth as possible-for most household blenders this will take 4 to 5 minutes.  Set a medium-mesh strainer over the slow-cooker’s cooking crock and press the mole base through it. Stir in 1 cup more chicken broth. Place back in slow-cooker and cook for an additional 2 hours.  Taste and season with additional salt (usually about 1 teaspoon) and sugar (usually 2 to 3 tablespoons).

Serve. In a medium bowl combine the shredded chicken and about 1 cup of the mole and combine well. Scoop into a warm corn tortillas, garnish with sesame seeds and enjoy without hesitation.

Holy Mole!

That does sound like a lot of work but getting that pre-made mole out of the jar is just as difficult.  Mexican cooking is amazing when done right.