The pressure builds and you start counting down minutes until you eat. You hear that familiar valve hiss, and it kinda feels like the whole kitchen is waiting with you. The sealing ring does its job making sure no pressure escapes while you’re gearing up for dinner.
That float valve pops up slowly, and you can almost smell the spices coming together inside. The broth depth is just right, bubbling under that tight lid. You remember the last time this happened and how the house smelled like a fiesta.
Finally, you get ready to quick release the pressure. The smell hits you fast and strong. You’re so ready to dive into this Slow Cooker Chicken Mole, and dang, you know it’s gonna be good.
The Real Reasons You Will Love This Method
- You throw everything in the slow cooker and let it do its thing. No babysitting or stirring nonstop.
- The flavors get so deep and rich cause the low heat cooks chicken slowly, locking in juices perfectly.
- You get tender chicken that just falls apart when you touch it with a fork.
- The sauce thickens up nice without extra work, thanks to the sealed pressure environment.
- Cleanup’s easy because you only use one pot for the whole meal.
What Goes Into the Pot Today
- 1 large onion, chopped nice and small so it melts into the sauce.
- ½ cup raisins that add a sweet little pop and balance the spices.
- 3 cloves of garlic, chopped for that punch of flavor.
- 2 tablespoons toasted sesame seeds – optional but dang, they bring nuttiness.
- 1 finely chopped canned chipotle chile in adobo sauce for heat and smokiness.
- 3 tablespoons peanut butter, which kinda thickens and smooths the sauce up real good.
- 1 (28 ounce) can crushed tomatoes for that fresh base you want in mole.
- 1 teaspoon sugar to brighten the whole mix.
- 1 teaspoon ground cinnamon and 4 teaspoons chili powder to hit that classic mole vibe.
- 1 teaspoon ground cumin, ½ teaspoon ground coriander, ⅛ teaspoon ground nutmeg, and 3 tablespoons unsweetened cocoa powder for warmth and depth.
- 1 ½ pounds skinless, boneless chicken breasts to soak up all that goodness.
The Exact Process From Start to Finish
Step one, grab a blender or food processor. Toss in onion, raisins, garlic, sesame seeds, chipotle chile, peanut butter, crushed tomatoes, sugar, cinnamon, and chili powder. Blend till it’s smooth like a velvety sauce. Check out our guide on pressure cooker basics to help perfect your sauce blending techniques.
Pour that sauce right into your slow cooker pot. Make sure you scrape down the sides so you don’t waste any of it.
Add your chicken breasts next. Gotta coat them good with all that sauce. You want every piece dripping in flavor. If you love experimenting, see other chicken breast recipes to try new ideas.
Close the lid, check the sealing ring is snug, and set your slow cooker on low. Let it cook for 6 to 8 hours or if you’re short on time, crank it to high for 3 to 4 hours.
Wait till that float valve drops or just check chicken tenderness when time’s up. The chicken should be falling apart easy.
Pull the chicken out and shred it with two forks. It’s kinda satisfying how tender it gets.
Throw that shredded meat back in the pot and stir it around to get coated in all that rich mole sauce. Serve hot with rice or tortillas and enjoy every dang bite.
Easy Tweaks That Make Life Simple
- If you don’t like too much heat, use less chipotle or skip the seeds. You can also try milder mole variations shared in our mild mole sauce recipes.
- Swap peanut butter with almond butter if you want a different nuttiness.
- Use pre-chopped onion and garlic from the store when you’re super busy.
- Double the batch and refrigerate half for an easy meal later on.
That First Bite Moment
When you take that first bite, you notice the mix of smoky, sweet, and spicy all dancing on your tongue. It’s the kinda flavor that sticks with you, but not in an overwhelming way.
The chicken is so tender it almost melts as you chew, soaking in the sauce’s rich texture. You kinda feel like you’re sitting in a cozy kitchen far from the city noise. For pairing tips, check out our best side dishes for chicken post.
Every spoonful warms you up, and you remember why slow cooking this mole was totally worth the wait.
How to Store This for Later
Cool down your chicken mole before you pack it up. You never wanna keep it hot in a container cause that invites stuff to grow.
For fridge storage, use an airtight container. It’ll stay good for 3 to 4 days, and when you reheat, add a splash of water to fix the sauce thickness.
If you wanna store it longer, freeze it in a heavy-duty freezer bag or container. It’ll keep well for 3 months, just thaw slowly in the fridge before reheating.
Common Questions and Real Answers
- Can I use thighs instead of breasts? Yup, thighs work great and get even juicier with slow cooking.
- What if I don’t have a slow cooker? Use your pressure cooker on the lowest setting and adjust cook time to 1.5 to 2 hours.
- Is peanut butter necessary? It adds creaminess and depth but you can skip it if you have allergies or don’t like nuts.
- Should I brown the chicken first? You can, but it’s not necessary since slow cooking still gives great flavor.
- Why does mole have raisins in it? The raisins bring a subtle sweetness that balances the spicy heat real good.
- How do I know when the chicken’s done? It should shred easily with a fork and the float valve will have dropped if you’re using a pressure cooker.
Slow Cooker Chicken Mole
Equipment
- 1 Slow Cooker
Ingredients
Mole Sauce Ingredients
- 1 large Onion chopped
- ½ cup Raisins
- 3 cloves Garlic chopped
- 2 tablespoons Toasted sesame seeds optional
- 1 Canned chipotle chile in adobo sauce finely chopped
- 3 tablespoons Peanut butter
- 28 ounce Crushed tomatoes 1 can
- 1 teaspoon Sugar
- 1 teaspoon Ground cinnamon
- 4 teaspoons Chili powder
- 1 teaspoon Ground cumin
- ½ teaspoon Ground coriander
- ⅛ teaspoon Ground nutmeg
- 3 tablespoons Unsweetened cocoa powder
- 1 ½ pounds Skinless boneless chicken breasts
Instructions
Instructions
- Add onion, raisins, garlic, sesame seeds, chipotle chile, peanut butter, crushed tomatoes, sugar, cinnamon, and chili powder to a blender or food processor. Blend until smooth.
- Transfer blended sauce to the slow cooker, scraping the sides to get it all in.
- Add chicken breasts to the pot and coat well with sauce.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until chicken is tender.
- Remove chicken, shred with forks, and return to the sauce.
- Stir chicken and mole sauce to combine. Serve with rice or tortillas.
