In an effort to spend a night without cooking, I cobbled together a tasty and (almost) effortless dish for Cuban chicken in the slow cooker.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 tacos |
Ingredients
- ¼ cup vegetable oil
- 2 tomatillos, diced
- 1 tomato, diced
- 1 onion, finely diced
- 5 cloves garlic, minced
- 1 ¼ cups prepared mole sauce
- ⅓ cup chicken broth (Optional)
- 2 pounds skinless, boneless chicken breast halves
- 8 (6 inch) corn tortillas
- ½ cup black beans – rinsed, drained, and warmed
- ½ cup shredded lettuce, or to taste
- ⅛ cup crumbled queso fresco, or to taste
- 1 avocado, diced
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat vegetable oil in the inner pot. Saute tomatillos, tomato, onion, and garlic in the hot oil, stirring occasionally, allowing tomatillo pieces and onion to brown, 5 to 7 minutes.
- Pour mole sauce and chicken broth into the pot and mix. Place chicken breasts into sauce, allowing to sink slightly, but not mixing. Turn Saute mode off. Close and lock the Instant Pot® lid and seal the vent. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, 15 to 20 minutes. Unlock and remove the lid.
- Transfer cooked chicken breasts to a serving bowl and shred using 2 forks. Pour sauce mixture over shredded chicken. Serve with tortillas, black beans, lettuce, queso fresco, and avocado.
- Nutrition data for this recipe includes the full amount of mole sauce mixture. The actual amount of sauce consumed will vary.
Nutrition Facts
| Calories | 469 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 11 g |
| Protein | 33 g |
| Saturated Fat | 3 g |
| Sodium | 1323 mg |
| Sugars | 9 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |