Recipe: Chicken Mole (crock pot) (serves 2)

CHICKEN MOLE

1 medium white or yellow onion, sliced
4 boneless, skinless chicken thighs
1 teaspoon Mexican seasoning blend
Pinch of salt
1 to 2 tablespoons olive oil
1 large ear corn on the cob, shucked and cut into 4 pieces (optional)
1/2 cup chicken broth (canned or homemade)
2 tablespoons prepared mole sauce (such as Rogelio Bueno Autentico Mole or Dona Maria brands)
2 tablespoons creamy peanut butter
2 tablespoons dark brown sugar
1 tablespoon chocolate syrup (such as Hershey's)
1/8 teaspoon red pepper flakes
2 teaspoons sesame seeds, toasted in a dry skillet over medium heat until golden (for garnish)
hot cooked white rice (for serving)

Using a 3-quart slow cooker, spray the inside of the crock with nonstick cooking spray and lay the onion in the bottom (it will be the bed for the chicken). Sprinkle the chicken with the Mexican seasoning and the salt.

In a medium-size skillet over medium-high heat, warm the oil and add the chicken pieces in a single layer with the smooth side down. Cook for 2-3 minutes to form a nice browned surface; turn the chicken and brown the second side. Transfer the chicken to the slow cooker, smooth side up. Add the corn sections around the chicken, if using.

In a small bowl, combine the chicken broth, mole sauce, peanut butter, sugar, chocolate syrup and pepper flakes; stir with a fork. Place in the microwave to warm the sauce and melt the peanut butter a little, but don't worry; the sauce will melt together during cooking. Pour the mole sauce over the chicken in the crock.

Cover and cook on high for 3 hours (or on low for 6 hours).

Remove the chicken and corn with a large spoon. Serve 2 pieces of chicken and 2 pieces of corn per person, sprinkled with the sesame seeds.

Serve with white rice.

Servings: 2
Adapted from source: Not Your Mother's Slow Cooker Recipes for Two by Beth Hensperger