Slow Cooker Chicken Mole
Transform your weeknight dinners with this irresistibly rich and flavorful Slow Cooker Chicken Mole. This traditional Mexican-inspired dish pairs tender, fall-apart chicken thighs with a deeply spiced mole sauce that’s made effortless in the slow cooker. Featuring dried ancho and guajillo chiles, peanut butter, cocoa powder, and a hint of dark chocolate, the sauce delivers a perfect balance of smoky, sweet, and savory. Toasted spices and aromatics bring depth, while the smooth, velvety texture is ideal for spooning over rice or scooping up with warm tortillas. Garnished with fresh cilantro and sesame seeds, this Chicken Mole is a stunning yet approachable dish that’s perfect for cozy family meals or entertaining guests. With minimal prep and bold, authentic flavors, this slow cooker recipe is a game-changer for easy comfort food with a gourmet twist.
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 2 whole dried ancho chiles
- 2 whole dried guajillo chiles
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup tomato sauce
- 1.5 cups chicken broth
- 3 tablespoons peanut butter (or almond butter)
- 2 tablespoons unsweetened cocoa powder
- 0.5 teaspoons ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 ounce dark chocolate, chopped
- 1 teaspoon sugar (optional, for balancing spice)
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
Prepare the dried chiles by cutting off the stems, removing the seeds, and tearing the chiles into smaller pieces.
Heat a skillet over medium heat. Toast the dried chiles for 1-2 minutes per side until fragrant, but not burnt. Transfer the toasted chiles to a bowl and cover them with warm water. Let them soak for 15 minutes until softened.
While the chiles soak, heat olive oil in the same skillet. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Drain the soaked chiles and transfer them to a blender. Add the cooked onion and garlic, tomato sauce, chicken broth, peanut butter, cocoa powder, cinnamon, cumin, coriander, and chopped dark chocolate. Blend until smooth.
Season the chicken thighs with salt and pepper on both sides. Place them into the slow cooker.
Pour the blended mole sauce over the chicken, ensuring it is fully coated. Add sugar if desired for a touch of sweetness.
Cover the slow cooker and cook on low heat for 6-8 hours or high heat for 3-4 hours, until the chicken is tender and fully cooked.
Once cooked, use tongs or a fork to shred the chicken into the sauce, if desired. Stir well to combine.
Serve the chicken mole over rice, with warm tortillas, or alongside your favorite side dishes. Garnish with chopped cilantro and sesame seeds before serving.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 819 mg | 36% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.4 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 842 mg | 18% | |
*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.
