September 15, 2010 by Dana
Me and my crockpot, we have a love-hate relationship. We’re friends with reservations. Not quite on-again-off-again. More like frenemies, if you will.
It’s mostly love, really. Usually we’re BFFs. It’s very helpful around the house. It will make a warm meal from scratch and everyone’s happy. I don’t have to do too much, and voilà, a tasty dinner is ready. So what’s the problem, you ask?
There’s another side to this story. A dark side. We have trust issues. I worry that one day, when I’m not expecting it, it’s going to betray me. Clearly, this is not a healthy relationship.
I have visions that I’m going to turn on my crockpot, go to work, and come back to a charred shell of an apartment. I just can’t leave it unattended. Even though I know that’s what it’s made for. Even though that’s the whole point of a crockpot. Still. What if it doesn’t hold up its end of the bargain??
Instead, I keep my crockpot company while it’s working. I check on it periodically. I don’t want it to become lonely and spiteful. To do something it will regret.
So I run it when I’ll be in and out running errands. Or I put it on before I go to sleep and set my alarm for the middle of the night so I can check it. That’s not too much. Right??
I actually don’t mind. After all, isn’t that what relationships are all about? Give and take? Each party doing their part? Its part is to cook a delicious meal, and mine is to make sure it doesn’t burn my building down. Fair is fair.
And I must give credit where credit is due – this time, my crockpot did an outstanding job. It made this delicious chicken in mole sauce. Mole sauce! Who knew my little guy was so cultural?
1 – 1 ½ lbs boneless, skinless chicken breast (frozen is fine)
1 large onion, chopped
¼ cup almonds, crushed
1 tablespoon chili powder
1 teaspoon cumin
½ teaspoon cinnamon
14.5 oz (one can) diced tomatoes
1 ½ oz bittersweet chocolate
1 teaspoon oregano
Salt and pepper to taste
1 chicken bouillon cube
½ cup water
I found this recipe on Debbi Does Dinner Healthy , who had adapted it and omitted a few steps to make it easier. Following suit, (who am I to differ??) I omitted some of her steps, and made it even easier than that! Instead of sautéing and pureeing, I just threw everything into the crockpot as is. So that you don’t get big pieces of almonds in the sauce, just crush them with a meat tenderizer before you put them in the crockpot.
1. Spray the crockpot with cooking spray. Add all ingredients to the pot, and cook on low for 5-7 hours (5 was more than enough time in mine. If your chicken is frozen, you may need closer to 7).
2. When chicken is fully cooked, shred chicken by using two forks and pulling in opposite directions. Mix the chicken back into sauce, and serve. (Or refrigerate if you’re like me and you woke up at 3:00am to do this step).
This chicken was SO GOOD. I served it over a baked potato, as Debbi suggested, and it was both filling and delicious. The only minor issue that I had was it was a little salty, so next time I would omit the bouillon cube and just add salt at the end, if necessary. Other than that, I would not change a thing. So easy and delicious!!