Crock Pot Chicken Mole
Transform your weeknight dinner routine with this rich, flavorful Crock Pot Chicken Mole! This slow-cooker masterpiece combines tender boneless, skinless chicken thighs with a velvety mole sauce made from unsweetened cocoa powder, creamy peanut butter, and aromatic spices like cumin, cinnamon, and smoked paprika. The addition of tomato paste, raisins, and a touch of chili powder creates a perfectly balanced blend of savory, sweet, and spicy flavors that deepen as they simmer for hours. Served over warm rice or wrapped in soft tortillas, this easy Mexican-inspired dish is finished with a sprinkle of fresh cilantro and optional toasted sesame seeds for a gourmet touch. With just 15 minutes of prep and hours of hands-off cooking, this comforting recipe is perfect for busy families or meal prep enthusiasts.
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons smooth peanut butter
- 3 tablespoons tomato paste
- 1 cup chicken broth
- 1 14.5-ounce can canned diced tomatoes
- 1 quarter cup raisins
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 1 teaspoon ground chili powder
- 0.5 teaspoons smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup fresh cilantro, chopped, for garnish
- 1 tablespoon sesame seeds, toasted (optional garnish)
Instructions
Prepare the chicken by trimming any excess fat and seasoning it lightly with salt and pepper on both sides.
Place the chicken thighs in the bottom of the crock pot.
Add the diced onion and minced garlic over the chicken.
In a medium bowl, whisk together the cocoa powder, peanut butter, tomato paste, chicken broth, canned diced tomatoes (with juice), raisins, cumin, cinnamon, chili powder, smoked paprika, salt, and black pepper until the mixture is smooth and well combined.
Pour the mole sauce evenly over the chicken and onions in the crock pot, ensuring the chicken is fully coated.
Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is very tender and easily shreds with a fork.
Once cooked, use two forks to shred the chicken into the mole sauce. Stir to combine and let it sit on the warm setting for an additional 10-15 minutes to absorb the flavors.
Serve the chicken mole over warm rice or with soft tortillas. Garnish with chopped fresh cilantro and toasted sesame seeds, if desired.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 652 mg | 28% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.9 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 738 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
