Source(Google.com.pk)
Ingredients:
1 Onion
4 Boneless, skinless chicken breasts
9.5 oz. Mole sauce (I used Dona Maria brand)
2 T. Peanut butter
¼ c. Raisins
2 T. Honey
1 T. Cocoa Powder
2 Chilis in adobo sauce (buy a 7 oz or smaller can but only use 2!)
3 Cloves, crushed garlic
Salt & Pepper to taste
Directions:
1. Slice onion and place in the bottom of a 5-Quart Slow Cooker.
2. Place 4 boneless, skinless chicken breasts on top of onions
3. Salt & Pepper the chicken.
4. In a small bowl, combine prepared mole sauce, peanut butter, raisins, honey, cocoa powder, chiles and garlic.
5. Pour sauce over chicken and coat well.
6. Cover and Cook on LOW for 5 hours
To serve, cut or shred the chicken into large pieces. Place chicken in flour tortillas and cover with sauce from the slow cooker.
Ingredients:
4-6 Thick-Cut Boneless Pork Chops
1 T. Butter
1 Shallot, minced
2 Cloves of Garlic, minced
1 c. Chicken Broth
½ c. White Wine
1 T. + ½ c. Dijon Mustard
2 T. Heavy Cream
Salt & Pepper to taste
Directions:
1. Heat butter and shallots in a skillet or the insert of a Stovetop Safe slow cooker
2. Salt & Pepper chops
3. Sear pork chops on both sides until browned
4. Place Stovetop Safe insert into slow cooker – or, if using a skillet to brown, place chops, butter and shallots in a 4-5 Quart slow cooker.
5. Whisk together chicken broth and 2 T. of Dijon mustard
6. Pour over pork chops in the slow cooker.
7. Cover and Cook on HIGH for 3 hours.
8. Remove pork chops, cover and set aside.
9. Pour liquid from slow into a skillet over medium-high heat.
10. Add ½ cup white wine, 3 T. Dijon mustard and 2 T. heavy cream.
11. Bring to a boil and continue cooking until reduced to desired thickness. (note: the alcohol burns off when you reduce the sauce.)
12. When sauce is done, stir in 2 T. honey (or more, to your taste) and remove from heat.
13. To serve, place each pork chop on a plate and drizzle with honey-mustard sauce. Pairs nicely with green vegetables!
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