Slow Cooker Chicken Mole Tostadas!
It's one of those days. I'm working my day job remote today - with meetings literally all day. However...I do have a 30-minute break around the lunch hour, so I thought I'd take advantage of that time and throw a bunch of yummy things into my best buddy, the slow cooker, and have a tasty dinner ready to go in about 6 hours! I thought I'd make a quasi-mole sauce, with items I have - and whip up some tostadas, a favorite Mulligan meal. Especially with some homemade refried beans (recipe in the A Perfect 10 cookbook!).
By the way, I timed this tonight, and it took 10 minutes start to finish... and these tostadas are really awesome. For the mole sauce, I decided to substitute traditional peanut butter with almond butter, due to my friend Lori coming over, and her peanut allergy! Here's the recipe:
Into a slow cooker throw a 15-oz can of fire roasted diced tomatoes, a couple of carrots, one green bell pepper chopped up, and some chopped green onions and cilantro. I also added 3 tablespoons of almond butter, 1 tablespoon of chili powder, 2 teaspoons of unsweetened cocoa powder, and 2 tablespoons of soy sauce. Stir it all together really well, and then throw in 2 pounds of uncooked chicken breasts. Give it all one more stir, then turn your buddy onto low and set for about 6 hours of cooking.
When time's up, remove the chicken, and using 2 forks shred it. Throw it back in the sauce, stir it all together, and it's ready to roll. Now just assemble: Take some tostada shells, add a layer of your yummy beans, a heaping portion of the mole chicken, and top with some cheese, shredded lettuce, and a smattering of chopped green onions and cilantro...and hot sauce. And, if you have it on hand, make a little crema by adding some water to sour cream, and stirring well to make a nice drizzle sauce. YUM!