Slow Cooker Chicken Mole
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Rich, smoky, and layered with incredible flavor, this Slow Cooker Chicken Mole recipe makes it easy to enjoy a classic Mexican dish at home! With tender shredded chicken simmered in a velvety mole sauce made from chiles, spices, and a touch of chocolate, this recipe is both comforting and impressive. The best part? The slow cooker does all the work, so you can come home to a warm, delicious meal perfect for serving over rice or with tortillas.
I LOVE mole sauce! A slightly spicy, slightly sweet sauce made with tons of peppers, spices and CHOCOLATE. What’s not to love?!
The one thing that I don’t love about mole sauce is how much time it takes to make. Last week I set out on a mission to create an easier mole sauce recipe that takes way less time to make, yet is still totally delicious!
Of course I turned to one of my best friends in the kitchen, the slow cooker, to help me create this easy and delicious mole sauce!
After only 20 minutes of prep this chicken mole is slow cooking away. You can leave it for the day, then come home in the evening to the amazing smell and taste of slow cooked chicken mole! Shred it and serve it as tacos, or serve it on top of cilantro lime rice or quinoa. Either way, it’s a totally simple and delicious dinner that everyone will love!
Ingredients
- Tomatillos
- Anaheim chili
- Pasilla chilies
- Olive oil
- Onion
- Garlic cloves
- Serrano peppers
- Raisins
- Almonds
- Sesame seeds
- Ground cloves
- Ground cinnamon
- Black pepper
- Oregano
- Dark chocolate (chopped)
- Brown sugar
- Peanut butter
- Boneless, skinless chicken breasts or chicken thighs
Instructions
I’ve included step by step photos below to make this slow cooker chicken mole recipe super easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
- Turn the broiler on the oven to high. Place the tomatillos, anaheim chili and pasilla chilies on a baking sheet under the broiler and roast for 6-8 minutes, or until slightly charred.
- While the tomatillos and chiles are roasting, heat the olive oil in a skillet on the stove 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 into a food processor or blender. (My food processor holds 7 cups and was very full. If your blender or food processor holds less than 7 cups, I would recommend blending half of the ingredients in one batch, then the other half of the ingredients in a second batch to make sure it doesn’t overflow.)
- Pulse the ingredients in the food processor 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 for 3-4 hours.
Serve the chicken mole over cooked quinoa or rice, or in tortillas to make delicious tacos. Top the tacos with a sprinkle of queso fresco and cilantro for the win!
More slow cooker tacos
Make slow cooker Taco Tuesday a weekly tradition with all of these delicious recipes!
Slow Cooker Chicken Mole Tacos
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
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