Slow Cooker Chicken Mole’

Chicken Mole

Submitted on 6/13/2016 by John for Latin week (week starting 6/19/2016)

Author bio: Contributing Author for

Recipe country of origin Mexico

Description: Mole’ is a traditional Mexican dish. It is made with an interesting and delicious combination of chili and chocolate. This dish is ideal for a slow cooker yielding a dark rich sauce of complex flavors that are irresistible.


1 large Yellow Onion, coarsely chopped
5 Garlic Cloves, peeled
2 14.5 ounce can Fire-Roasted Diced Tomatoes
¼ cup Raisins
1 teaspoon Ground Cumin
4 dried Ancho Chiles
1 teaspoon Mexican Oregano
4 Chipotle Chilies in Adobo Sauce
2 teaspoons Adobo Sauce (from the can of chilies)
4 tablespoons Olive Oil
1 cup Pepitas (raw pumpkin seeds)
12 Skinless Chicken Thighs
Kosher Salt
Freshly ground Black Pepper
1 teaspoon ground cinnamon
3 tablespoons unsweetened cocoa powder
1 teaspoon sugar


  1. De-stem Ancho Chiles and place in warm water to rehydrate and soften
  2. Meanwhile, season all around the chicken thighs with salt and pepper and place them in the slow cooker.
  3. Drain the water from the Ancho Chiles (reserve water) place in a blender with all of the remaining ingredients and blend on high until you have a smooth consistency, about 1 to 2 minutes. Use reserved water from the Ancho chiles, if needed, to get the appropriate consistency.
  4. Pour the sauce into the crock pot thoroughly coating each piece of chicken
  5. Cook for about 8 hours on low (1/2 that time on high)
  6. Remove chicken from the crock pot, de-bone and shred the chicken, return chicken to the crock pot and mix with mole sauce.
  7. Serve



2 thoughts on “Slow Cooker Chicken Mole’

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