Authentic Peanut-Free Chicken Mole: Easy Slow Cooker Recipe

As a seasoned home cook with expertise in allergy-friendly Mexican cuisine, I've refined this traditional chicken mole to be completely peanut-free using sunflower seed spread. It delivers rich, smoky flavors effortlessly in your slow cooker.

Ingredients

• 4 boneless chicken breasts
• 1 white onion, chopped
• 3 tablespoons minced garlic
• 1 teaspoon olive oil
• 2 canned chipotle peppers in adobo sauce
• 3/4 cup raisins
• 1 teaspoon brown sugar
• 1/2 teaspoon coriander
• 1/8 teaspoon ground nutmeg
• 4 teaspoons chipotle chili powder
• 2 teaspoons ground cumin
• 3 tablespoons unsweetened dark cocoa powder
• 3 tablespoons sunflower seed spread
• 1 can (28 ounces) fire-roasted crushed tomatoes

Instructions

1. Sauté onion and garlic in a saucepan with olive oil until the onion is translucent.
2. Combine all remaining ingredients except the chicken in a food processor or blender and purée until smooth.
3. Place chicken in the slow cooker, cover with the sauce, and cook on low for at least 6 hours.
4. Serve over brown rice, garnished with fresh cilantro and lime wedges.