Chowhound Presents: Kenmore® Grill Giveaway Enter
+

Slow Cooker Chicken Mole

Slow Cooker Chicken Mole
Chicken Cinco de Mayo Mexican Braising Slow Cooking Slow Cookers Almonds Mole Main Dish Easy
Sign up to save this recipe to your profile Sign Up Now ›
Chicken Cinco de Mayo Mexican Braising Slow Cooking Slow Cookers Almonds Mole Main Dish Easy
About 12 servings Easy
Total:
30 Ratings 

Ingredients (13)

  • 4 pounds boneless, skinless chicken thighs (about 12)
  • Coarse salt
  • Freshly ground black pepper
  • 1 (28-ounce) can diced tomatoes
  • 1 medium yellow onion, coarsely chopped
  • 4 dried ancho chiles, stemmed
  • 4 large chipotle chiles in adobo sauce, plus 1 tablespoon adobo sauce (feel free to just use the whole can)
  • 1 cup sliced almonds, toasted
  • 3 ounces bittersweet chocolate, finely chopped (about 1/2 cup)
  • 6 garlic cloves, smashed and peeled
  • 3 tablespoons extra-virgin olive oil
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
Try Amazon Fresh
Nutritional Information
  • Calories330
  • Fat16.33g
  • Saturated fat3.79g
  • Trans fat0.03g
  • Carbs14.05g
  • Fiber4.42g
  • Sugar6.72g
  • Protein33.27g
  • Cholesterol142.13mg
  • Sodium155.23mg
  • Nutritional Analysis per serving (12 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Mexican mole sauce can be intimidating. There’s chocolate, chiles, and spices. It’s rich, full of flavor, and not too sweet, despite the chocolate. And it’s typically a labor-intensive process. But this recipe, based on Martha Stewart’s, takes little effort, thanks to the slow cooker. With an entire can of chipotle chiles in adobo sauce, along with ancho chiles and almonds, this mole is nicely spicy without being overbearing. Prep is a breeze: Just blend everything up, put it in the slow cooker with some chicken, and forget about it for 4 to 8 hours. The recipe yields lots of extra sauce, so put some out with tortilla chips before serving it for dinner.

More easy slow cooker chicken dishes, see our chicken adobo recipe.

by Chris Rochelle

Tips for Chicken

Tip
How to Store Chicken
Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.
Read More
1 of 3
Next: How to Freeze Chicken
Tip
How to Freeze Chicken
While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.
Read More
2 of 3
Next: How to Thaw Chicken
Tip
How to Thaw Chicken
You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).
Read More
3 of 3
Next: How to Store Chicken

Instructions

  1. 1Season both sides of the chicken thighs with salt and pepper and place them in the slow cooker.
  2. 2Place all of the remaining ingredients in a blender and blend on high until you have a smooth consistency, about 1 to 2 minutes.
  3. 3Pour the sauce into the slow cooker and mix with the chicken.
  4. 4Cook for 4 hours on high or 8 hours on low.

Load Comments

Recommended from Chowhound

Handcrafted Chocolate Bonbons at Stick With Me Sweets
(01:45)
Video from Cities
Follow
At her NYC chocolate shop Stick With Me Sweets, Susanna Yoon (formerly of Per Se) makes edible miniature works of art. These colorful, marbleized, portable chocolate domes are packed with the flavors and textures of some of Susanna’s favorite desserts, which include a kalamansi meringue pie, and the vero, a silver blue bonbon that houses a mix of sea salt caramel and crunchy pecan bits. In the words of the chef, handcrafted chocolate is the sweetest way to tell somebody “stick with me”.
Up Next
Slow Cooker Chicken Adobo
(01:15)
Up Next
Slow Cooker Chicken Soup
(01:29)
It's Crazy How Fast These Frozen Desserts Caught On
Trends

It's Crazy How Fast These Frozen Desserts Caught On

by Amy Sowder | It was always ice cream's destiny...

5 Healthy(ish) Ice Creams to Scoop Up From the Grocery Store
Shop

5 Healthy(ish) Ice Creams to Scoop Up From the Grocery Store

by Joni Sweet | When the weather’s this hot, do you ever wish you could just eat ice cream all day? Well, here’s a...

The Best No-Cook Recipes to Survive a Heatwave
Recipe Round-Ups

The Best No-Cook Recipes to Survive a Heatwave

by David Watsky | Looking for a few great no-cook recipes to make during a heatwave? By now you've probably heard about...