Slow cooker turkey mole
Turkey breast braised low and slow in a rich, dark mole sauce of chili, chocolate, peanut butter and warm spices, shredded over rice.
- 360 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 6
- About $3.53 a serving
- 600 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 2 cans red enchilada sauce, 10 oz cans
- ½ cup chicken broth
- 3 tbsp peanut butter
- ⅓ cup chocolate chips
- 2½ lb turkey breast tenderloins, 4 tenderloins
- 2 cups long-grain white rice
- 1 tbsp sesame seeds
- ¼ cup cilantro, chopped (optional)
From your pantry
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- 1½ tsp salt, divided
- 3 cups water
Each serving has about 600 calories, 53 g protein, 66 g carbs and 12 g fat, and costs about $3.53 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No chicken broth? Vegetable broth or bone broth works.
- No long-grain white rice? Jasmine rice or basmati rice works.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
Put the onion and garlic in the slow cooker, then in the enchilada sauce, broth, peanut butter, chocolate chips, chili powder, cumin and cinnamon.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Dolly’s tip: Lumps of peanut butter are fine. Everything melts together as it cooks.the turkey with 1 teaspoon of the salt and nestle it into the sauce, spooning some over the top.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Cover and cook on LOW 4 to 5 hours, until the turkey pulls apart easily with a fork.
Timer: 240 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
About 30 minutes before it’s done, the rice and bring it in a with the water and remaining ½ teaspoon salt.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
once, cover, turn the heat to low and cook 15 minutes.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Low heatTimer: 15 min
Toast the sesame seeds in a dry over medium heat 2 minutes, shaking the pan, until .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium heatTimer: 2 min
Lift the turkey onto a board, the sauce until smooth, then the turkey with two forks and it back into the sauce.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Shred. Shredding means making thin strips, either on the big holes of a grater or by pulling cooked meat apart with two forks. Shreds soak up sauce and mix evenly through a dish.
How you’ll know: Cooked chicken pulls apart into strands with little effort, and cheese comes off in long, loose strips.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Dolly’s tip: The sauce should be thick and glossy. If it’s thin, leave the lid off for 20 minutes on HIGH.Serve the mole over rice with the sesame seeds and cilantro scattered on top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
