Ingredients
- 2 pounds bone-in chicken breast and thighs, skin removed
- sea salt
- black pepper
- 4 tablespoons butter (divideed)
- 1 onion (diced)
- 4 garlic cloves (smashed)
- 2 reds bell pepper (diced)
- 6 romas tomato (quartered)
- 6 drieds ancho, guajillo or chipotle peppers, rehydrated and chopped
- ¼ cup almond butter (unsweetened)
- ¼ cup raw cacao powder
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon chili powder
- ½ teaspoon sea salt
Nutrition Info Per Serving
Serving Size
Carbohydrates
15
g
Protein
24
g
Fat
16
g
Calories
280
Sometimes you simply desire the classic taste of chicken mole. Thankfully, with our easy low carb chicken mole, you can enjoy the mouthwatering taste of chicken mole, all while maintaining your low-carb lifestyle! After you make this straightforward recipe for low carb chicken mole with a few ingredients, you’ll never want anything else.
Instructions
- Season the chicken with salt and pepper. Heat a skillet over medium heat and add 2 Tbsp of the butter. Brown the chicken on both sides, working in batches. Once browned, transfer to a slow cooker.
- Add the onion to the same pan and saute until translucent, then add the bell peppers and cook about 4-5 minutes. Add the garlic and cook 1-2 minutes more until fragrant. Transfer to the slow cooker.
- Add the tomatoes and chili peppers to the slow cooker.
- Mix together the almond butter, 2 Tbsp butter (melted), cacao powder, spices, sea salt and chicken broth. Pour over the chicken and ensure evenly distributed. Cook on low for 4-6 hours until chicken is tender and pulls apart with a fork.
- Using a pair of tongs, remove the chicken and transfer to a plate to debone. While the chicken cools, use an immersion blender or transfer to a regular blender in batches to puree the sauce in the slow cooker. Then return the chicken meat and pureed sauce back to the slow cooker to heat through before serving.