Slow Cooker Chicken Mole Tacos
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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!
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 & taste of slow cooked chicken mole!
Shred it and serve it as tacos, or serve it on top of cilantro lime quinoa or cauliflower rice.
Either way, it’s a totally simple and delicious dinner that everyone will love!
Slow Cooker Chicken Mole Ingredients
- 1 lb tomatillos (husks removed)
- 1 large anaheim chili (sliced in half)
- 4 pasilla chilies (sliced in half)
- 2 tbsp olive oil
- 1 onion (chopped)
- 4 cloves garlic (minced)
- 6 small serrano peppers (diced)
- ½ cup raisins
- ¼ cup almonds
- ¼ cup sesame seeds
- ½ tsp ground cloves
- 1 tsp ground cinnamon
- ½ tbsp black pepper
- 1 tbsp oregano
- 3 oz dark chocolate (chopped)
- 2 tbsp brown sugar
- 1 tbsp peanut butter
- 2 lbs boneless, skinless chicken breasts
Slow Cooker Chicken Mole Instructions
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 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 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.
Cook up these tasty tacos for a football watch party, I guarantee they’ll be a touchdown with your friends and family!
Top the tacos with a little queso fresco and cilantro for the win!
♦ Gluten Free Option: This recipe is gluten-free. Serve the tacos on corn tortillas or serve the chicken over quinoa.
Slow Cooker Chicken Mole Tacos
Ingredients
- 1 lb tomatillos, husks removed
- 1 large anaheim chili, sliced in half
- 4 pasilla chilies, sliced in half
- 2 tbsp olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 6 serrano peppers, minced
- ½ cup raisins
- ¼ cup almonds
- ¼ cup sesame seeds
- ½ tsp ground cloves
- 1 tsp ground cinnamon
- ½ tbsp black pepper
- 1 tbsp oregano
- 3 oz dark chocolate, chopped
- 2 tbsp brown sugar
- 1 tbsp peanut butter
- 2 lbs boneless, skinless chicken breasts
- 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 into 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.
- Optionally top with queso fresco and fresh cilantro.
Nutrition Facts
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