Slow-Cooker Mole Chicken Wings

Prep 15 min
Total 3 hr 15 min
Servings 12

Fire-roasted tomatoes, chipotle chiles in adobo, chocolate and spices melt together in your slow cooker to create a deep, decadent mole sauce. Guests will swoon when they get a whiff!

By Betty Crocker Kitchens

Updated March 25, 2014

Ingredients

Chicken

3

lb chicken wingettes and drummettes
1/2

teaspoon kosher (coarse) salt
1/4

teaspoon pepper

Glaze

2

canned chipotle chiles in adobo sauce, finely chopped
1

can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, well drained
1/2

small onion, chopped (about 1/2 cup)
3

tablespoons honey
1

oz chopped bittersweet chocolate (about 2 tablespoons)
1

tablespoon tomato paste
1/2

teaspoon ground cinnamon
1/2

teaspoon ground cumin
1/2

teaspoon kosher (coarse) salt
2

cloves garlic, finely chopped

Toppings

3

tablespoons roasted salted pepitas (pumpkin seeds)
1

lime, cut into wedges

Steps

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1

Set oven control to broil. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spray broiler pan rack with cooking spray. Sprinkle chicken with salt and pepper. Place on rack in pan.
2

Broil 3 inches from heat 10 to 12 minutes or until browned, turning halfway through broiling time. Place chicken in slow cooker. In medium bowl, place Glaze ingredients in bowl of food processor. Puree until smooth; about 30 seconds; pour over chicken. Stir to coat.
3

Cover; cook on Low heat setting 3 hours. Serve with glaze for dipping. Garnish with pepitas and lime wedges.

Chipotle chilies are actually a dried, smoked jalapeño chili. They have a wrinkled, dark brown skin and a smoky, sweet flavor. In addition to dried, chipotle chilies can be found canned in adobo sauce.
Purchase already cut chicken wings in the meat or frozen foods section. They're sometimes called chicken drummies or wingettes and drummettes. You can use just the drummettes if you prefer.