A delicious fusion of mole and Hatch green chiles, perfectly timed for the late summer chile season.


YIELD
6 servings

TIME
Active Prep: 10 min
Cook: 8 hours

INGREDIENTS

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NOTES

*Fresh roasted green chiles are ideal for this recipe but if these are hard to find in your region, you can use the canned variety. Add the Hatch Green Chile Powder for a little extra heat.



DIRECTIONS

Mix everything except the chicken in a slower cooker crock. Nestle chicken breasts into the mixture. Cook on high for 4 hours or low for 8 hours. Remove chicken breasts, use two forks to shred them, then stir the shredded chicken back into the broth.



SERVING SUGGESTIONS

Serve warm with tortilla chips, sour cream, and cilantro.

THANKS TO
Suzanne Klein and Dan Hayward

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
Sweetener-Free



ITEMS IN THIS RECIPE

21
3.8oz  
$5.30
33
3 lbs  
$6.65

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