Shredded Chicken with Mole

1 ½ lb. boneless skinless chicken thighs

Salt and pepper

1 8-oz jar Clean Plate Pantry Mole Sauce, mixed with 1 cup water or vegetable broth


Place the chicken thighs in a slow cooker, sprinkle salt and pepper to taste. Spread Mole over chicken.  Cover and cook on high for 2-2 ½ hrs or on low for 6-7 hrs. When finished cooking, shred chicken. 

Chicken can be served with rice or in tacos, enchiladas, or burritos.