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Slow Cooker Chicken Mole

Slow Cooker Chicken Mole
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Slow Cooker Chicken Mole is a comforting and flavorful dish featuring tender chicken thighs simmered slowly in a rich, smoky mole sauce. This sauce masterfully blends spices, chocolate, and chili peppers to create a deep, complex flavor profile that is perfect for a hearty family meal or impressive dinner. Easy to prepare and versatile, this slow cooker recipe delivers juicy chicken infused with authentic Mexican-inspired mole sauce, ideal for serving over rice, in tacos, or enjoyed on its own.

Ingredients

Scale

Protein

  • 2 to 3 pounds bone-in, skinless chicken thighs

Mole Sauce

  • 1/2 cup mole paste or 1 cup mole sauce
  • 1 cup chicken broth, plus extra as needed
  • 1/2 cup tomato sauce or 1 cup diced tomatoes
  • 2 chipotle peppers in adobo, chopped (adjust for spice level)
  • 2 tablespoons dark chocolate or 2 tablespoons cocoa powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon

Aromatics and Fats

  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil or butter

Seasoning

  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Aromatics: Finely chop the onion and garlic. In a pan, heat olive oil or butter over medium heat. Sauté the onion and garlic until they are soft and fragrant, which will form the flavor base of the mole sauce.
  2. Mix the Mole Sauce: In a bowl, combine the mole paste or mole sauce with tomato sauce (or diced tomatoes), ground cumin, ground cinnamon, chopped chipotle peppers, and about 1 cup of chicken broth. Stir in the dark chocolate or cocoa powder until fully melted and smooth, developing the rich and slightly smoky mole texture.
  3. Assemble in the Slow Cooker: Place the chicken thighs at the bottom of the slow cooker. Pour the prepared mole sauce evenly over the chicken. Add extra chicken broth if needed to reach your desired sauce consistency. Season with salt and black pepper to taste.
  4. Slow Cook the Chicken: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender, juicy, and infused with the flavors of the mole sauce.
  5. Shred and Serve: Once cooked, shred the chicken directly in the slow cooker using two forks to ensure it soaks up the mole sauce completely. Serve warm with your choice of garnishes and side dishes.

Notes

  • Use bone-in, skinless chicken thighs for maximum juiciness and flavor.
  • Toast cumin and cinnamon briefly before adding to enhance their aroma.
  • Sauté onions and garlic first to deepen the flavor profile of the sauce.
  • Adjust the thickness of the mole sauce by adding chicken broth gradually as needed.
  • Let the cooked mole chicken rest for 15 minutes before shredding to allow flavors to meld and improve texture.

Nutrition

Keywords: chicken mole, slow cooker recipe, Mexican mole, slow cooked chicken, mole sauce, easy dinner, family meal, comfort food, gluten free

Find it online: https://mydishez.com/slow-cooker-chicken-mole/