Ultimate Slow Cooker Chicken Mole

Rich, smoky, and layered with incredible flavor, this Slow Cooker Chicken Mole recipe offers an effortless way to bring the taste of Mexico to your home kitchen! Featuring succulent shredded chicken bathed in a luxuriously velvety mole sauce, crafted from a complex blend of chilies, aromatic spices, and a delicate hint of chocolate, this dish is both deeply comforting and impressively gourmet. The true beauty? Your slow cooker handles the majority of the work, allowing you to return to an enticing aroma and a ready-to-serve, delectable meal perfect over fluffy rice or tucked into warm tortillas.

Unlocking the Magic of Mole: A Culinary Journey to Mexico

Mole sauce is an absolute culinary masterpiece, a symphony of flavors that dances between subtly spicy and delightfully sweet, built upon a foundation of roasted peppers, exotic spices, and the surprising depth of chocolate. For many, the idea of preparing this iconic Mexican sauce from scratch can feel daunting due to its reputation for requiring extensive time and effort. However, with this simplified Slow Cooker Chicken Mole recipe, those days are over! My mission was clear: to craft an easier mole sauce that doesn’t compromise on the rich, authentic taste, making this classic accessible for everyday cooking.

And what better kitchen companion to turn to than the trusty slow cooker? This beloved appliance is a game-changer for dishes like mole, allowing the complex flavors to meld and deepen over hours of gentle simmering. With just about 20 minutes of active prep time, you can set your chicken mole to slow cook, and come home to an incredible aroma filling your kitchen, signaling that a tender, flavorful meal awaits. Whether you prefer to serve this shredded chicken mole as mouth-watering tacos, or over a bed of fluffy cilantro lime rice or quinoa, it promises to be a simple yet sensational dinner that will undoubtedly become a family favorite.

What is Mole Sauce? Delving into a Mexican Treasure

For those unfamiliar, mole (pronounced MOH-lay) is not just a sauce; it’s a profound culinary tradition. Originating in pre-Hispanic Mexico, mole has evolved into a staple of Mexican cuisine, renowned for its intricate flavor profile and often lengthy ingredient lists. The term “mole” itself comes from the Nahuatl word “mōlli,” meaning “sauce.” While there are countless varieties of mole across Mexico, such as Mole Poblano, Mole Negro, Mole Verde, and Mole Amarillo, they all share a common thread: a sophisticated blend of chiles, spices, nuts, seeds, and often, a touch of chocolate. The chocolate, typically dark and unsweetened, doesn’t make the sauce taste sweet like dessert; instead, it adds a crucial depth, bitterness, and richness that balances the heat from the chilies and the earthiness of the spices.

Crafting a traditional mole can involve roasting and grinding dozens of ingredients by hand, a labor of love that can take days. This complexity is precisely what makes the slow cooker method so revolutionary. By leveraging modern kitchen technology, we can achieve those slow-simmered, nuanced flavors without the extensive hands-on time, making the magic of mole accessible to every home cook.

Why the Slow Cooker is Your Best Friend for Chicken Mole

The slow cooker is an ideal tool for preparing chicken mole, transforming what can be an intimidating recipe into an incredibly convenient one. Here’s why it’s a game-changer for this rich Mexican dish:

• Unmatched Tenderness: The low, slow cooking process breaks down the chicken fibers, resulting in incredibly tender, fall-apart meat that shreds effortlessly, perfect for soaking up every drop of the flavorful sauce.
• Deep Flavor Development: Hours of gentle simmering allow all the complex ingredients in the mole sauce – the roasted chiles, aromatic spices, nuts, and chocolate – to meld together seamlessly. This creates a depth and richness of flavor that’s hard to achieve with quicker cooking methods.
• Hands-Off Convenience: After a quick initial prep (about 20 minutes in this recipe), the slow cooker takes over, freeing you up to go about your day. No constant stirring or monitoring is required, making it perfect for busy weekdays or entertaining.
• Foolproof Results: The consistent, low heat of a slow cooker minimizes the risk of burning or overcooking, ensuring a perfect batch of mole every time.
• Easy Meal Prep: This recipe is excellent for meal prepping. Make a large batch and enjoy delicious leftovers throughout the week, or freeze portions for quick future meals.

Essential Ingredients for Your Slow Cooker Chicken Mole

The beauty of mole lies in its diverse ingredient list, each contributing a unique layer to the final complex flavor. Here’s a breakdown of what you’ll need for this incredible slow cooker chicken mole:

• Tomatillos: These tart, green, husk-covered fruits provide the foundational tangy base for the sauce, balancing the richness of other ingredients.
• Anaheim Chili: A mild, versatile chili that adds a subtle fruitiness and a touch of gentle heat after roasting.
• Pasilla Chilies: Dark and wrinkled when dried, fresh pasilla chilies (often called chilaca) offer a rich, smoky, and slightly fruity flavor that’s essential for a good mole.
• Olive Oil: Used for sautéing the aromatics and adding a touch of healthy fat.
• Onion & Garlic Cloves: The classic aromatic base, providing depth and savory notes.
• Serrano Peppers: For a vibrant kick of heat. Adjust the quantity to your preferred spice level.
• Raisins: A surprising but crucial ingredient, raisins contribute natural sweetness and a subtle fruity note that rounds out the sauce.
• Almonds & Sesame Seeds: These add nutty depth and help to thicken the sauce, contributing to its velvety texture.
• Ground Cloves, Ground Cinnamon, Black Pepper, Oregano: A carefully selected spice blend that infuses the mole with warmth, complexity, and that unmistakable authentic Mexican essence.
• Dark Chocolate (chopped): The star secret ingredient! Opt for a good quality dark chocolate (70% cocoa or higher, unsweetened or very lightly sweetened) to provide richness, depth, and a hint of bitterness without making the sauce taste overtly sweet.
• Brown Sugar: Enhances the natural sweetness of the raisins and balances the acidity and bitterness from the chilies and chocolate.
• Peanut Butter: Contributes creaminess, a slight nutty flavor, and helps to emulsify and thicken the sauce.
• Boneless, Skinless Chicken Breasts or Chicken Thighs: Both work beautifully. Chicken thighs tend to stay juicier during slow cooking, but breasts will also yield tender, shreddable results.

Step-by-Step Guide to Crafting Perfect Slow Cooker Chicken Mole

Creating this rich and flavorful Slow Cooker Chicken Mole is surprisingly straightforward. Follow these detailed steps to ensure a delicious outcome. For the full, detailed recipe card with precise measurements and nutritional information, please scroll to the end of this post.

1. Prepare the Chiles and Tomatillos: Begin by preheating your oven broiler to high. Arrange the tomatillos, Anaheim chili, and pasilla chilies on a baking sheet. Place them under the broiler for 6-8 minutes, or until the skins are slightly charred and blistered. This roasting step is crucial as it softens the vegetables and deepens their flavor, adding a smoky dimension to your mole sauce. Keep a close eye on them to prevent burning.

2. Sauté the Aromatics: While your tomatillos and chilies are charring under the broiler, heat the olive oil in a skillet over medium-high heat. Add the diced onion and minced serrano peppers and sauté for about 5-6 minutes until softened and fragrant. Then, add the minced garlic and continue to sauté for an additional minute, being careful not to burn the garlic. Remove the skillet from the heat and set the sautéed aromatics aside.
3. Prepare Chilies and Tomatillos for Blending: Once the roasted chilies and tomatillos are ready, remove them from the oven and allow them to cool slightly. Carefully peel the charred skins from the chilies and discard the seeds and stems. Transfer the prepared chilies and tomatillos into a food processor or a high-powered blender. (Note: Mole sauce requires a significant volume of ingredients. If your blender or food processor has a capacity smaller than 7 cups, it’s advisable to process the ingredients in two separate batches to prevent overflow and ensure a smooth consistency.) Give them a quick pulse for 3-5 seconds to break them down slightly.
4. Blend the Mole Sauce Base: Add the reserved sautéed onion, serrano peppers, and garlic to the food processor or blender, along with all the remaining ingredients for the sauce, except for the chicken. This includes the raisins, almonds, sesame seeds, all the ground spices (cloves, cinnamon, black pepper, oregano), chopped dark chocolate, brown sugar, and peanut butter. Blend the mixture until it is completely smooth and uniform. This may take a few minutes, scraping down the sides as needed, to achieve that signature velvety texture.
5. Assemble and Slow Cook: Place your chosen boneless, skinless chicken breasts or thighs in the bottom of your slow cooker. Pour the freshly blended mole sauce evenly over the chicken, ensuring it is well-coated. Cover the slow cooker with its lid. Cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours. The chicken is ready when it is incredibly tender and easily shreds with two forks.

Serving Your Delicious Chicken Mole

Once your Slow Cooker Chicken Mole is perfectly tender and the sauce has thickened to a luscious consistency, it’s time to serve! Shred the chicken directly in the slow cooker, allowing it to fully absorb the rich mole sauce. This versatile dish can be enjoyed in numerous ways:

• Classic Tacos: Serve the shredded chicken mole in warm corn tortillas. This is a favorite way to enjoy it! Top generously with a sprinkle of crumbled queso fresco and fresh cilantro for an authentic Mexican experience. A squeeze of lime juice also adds a bright, zesty finish.
• Over Grains: It’s absolutely divine served over fluffy quinoa or steamed rice, allowing the grains to soak up all the incredible sauce.
• Burrito Bowls: Create vibrant burrito bowls by combining the mole chicken with rice, black beans, corn, avocado, and a dollop of sour cream or crema.
• Enchiladas: Use the shredded mole chicken as a flavorful filling for enchiladas. Roll it into tortillas, top with more mole sauce or a simple red enchilada sauce, and bake until bubbly.
• On Toast or Tostadas: For a quick and easy meal, spoon the chicken mole over toasted bread or crispy tostadas, garnished with your favorite toppings.

Tips for the Perfect Slow Cooker Chicken Mole

• Spice Level Adjustment: The serrano peppers provide a noticeable kick. If you prefer a milder mole, reduce the number of serranos or remove their seeds. For more heat, add an extra serrano or a pinch of cayenne pepper to the sauce.
• Achieving Smoothness: A powerful blender is key for a truly smooth mole sauce. If you don’t have one, blend in smaller batches and continue until no large chunks remain.
• Storage and Freezing: Leftover chicken mole stores beautifully in an airtight container in the refrigerator for up to 3-4 days. It also freezes exceptionally well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
• Garnishes Galore: Beyond cilantro and queso fresco, consider garnishing your mole with toasted sesame seeds, sliced radishes, a dollop of Mexican crema, or pickled red onions for added texture and flavor.

Frequently Asked Questions About Chicken Mole

Q: Can I use dried chilies instead of fresh?
A: Yes, many traditional mole recipes use dried chilies. If using dried chilies (like Ancho, Guajillo, or Pasilla Negro), rehydrate them in hot water after roasting them on a dry skillet, then remove stems and seeds before blending. This will add even more complexity and traditional flavor.

Q: What kind of chocolate should I use?
A: Always opt for unsweetened or very dark (70% cocoa or higher) chocolate. The chocolate is meant to add depth and balance, not sweetness. Sweet chocolate will alter the savory profile of the mole.

Q: My mole sauce is too thick/thin. How can I fix it?
A: If the sauce is too thick, thin it out with a little chicken broth or water until it reaches your desired consistency. If it’s too thin, you can try simmering it on the stovetop for a bit longer to reduce, or stir in a small amount of masa harina (corn flour) dissolved in water, cooking for a few minutes until thickened.

Q: Can I make this vegetarian?
A: Absolutely! Replace the chicken with hearty vegetables like roasted sweet potatoes, zucchini, or mushrooms, or use plant-based protein like firm tofu or tempeh, and ensure you use vegetable broth instead of chicken broth if the recipe calls for additional liquid.

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Slow Cooker Chicken Mole Tacos

These scrumptious slow cooker chicken mole tacos are easy to prep in the morning and dig into for dinner. They’re also great for parties!

Servings:

8
servings

Prep Time:

20 minutes
mins

Cook Time:

3 hours
hrs

Total Time:

3 hours
hrs
20 minutes
mins

Author:

Whitney Bond

Course:
Main Course

Cuisine:
Mexican

Diet:
Gluten Free

Ingredients

• 1
  pound
  tomatillos,
  husks removed
• 1
  large anaheim chili,
  sliced in half
• 4
  pasilla chilies,
  sliced in half
• 2
  tablespoons
  olive oil
• 1
  onion,
  diced
• 4
  cloves
  garlic,
  minced
• 6
  serrano peppers,
  minced
• ½
  cup
  raisins
• ¼
  cup
  almonds
• ¼
  cup
  sesame seeds
• ½
  teaspoon
  ground cloves
• 1
  teaspoon
  ground cinnamon
• ½
  tablespoon
  black pepper
• 1
  tablespoon
  oregano
• 3
  ounces
  dark chocolate,
  chopped
• 2
  tablespoons
  brown sugar
• 1
  tablespoon
  peanut butter
• 2
  pounds
  boneless, skinless chicken breasts,
  or chicken thighs
• 8
  corn tortillas

Instructions

• Turn the broiler on the oven to high.
• Place the tomatillos, anaheim chili and pasilla chilies on a baking sheet and under the broiler, roast for 6-8 minutes, or until slightly charred.
• While the tomatillos and chiles are roasting, heat the olive oil in a skillet over medium-high heat.
• Add the onion and serrano peppers, saute 5-6 minutes, then add the garlic and saute for an additional minute. Remove from the heat and set aside.
• Remove the chiles and tomatillos from the oven and cool slightly. Peel the skins from the chilies, and remove the seeds and stems. Place the chilies and tomatillos in a food processor or blender. Pulse for 3-5 seconds.
• Add the onion, serrano, and garlic to the food processor with the remaining ingredients, except for the chicken. Blend until smooth.
• Place the chicken in the bottom of a slow cooker and pour the sauce over the chicken. Cook on low for 6-8 hours, or high 3-4 hours.
• Serve the chicken over quinoa or rice, or shred and serve in tortillas as tacos.

Nutrition Facts

Serving
4
serving



Calories
425
kcal
(21%)



Carbohydrates
38
g
(13%)



Protein
30
g
(60%)



Fat
18
g
(28%)



Saturated Fat
5
g
(25%)



Polyunsaturated Fat
3
g



Monounsaturated Fat
8
g



Cholesterol
73
mg
(24%)



Sodium
186
mg
(8%)



Potassium
968
mg
(28%)



Fiber
7
g
(28%)



Sugar
11
g
(12%)



Vitamin A
374
mg
(7%)



Vitamin C
45
mg
(55%)



Calcium
127
mg
(13%)



Iron
4
mg
(22%)

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