Go Back

Slow Cooker Chicken Mole

This deeply flavorful chicken mole is made effortlessly in a slow cooker, blending smoky, sweet, and spicy notes into an unforgettable dish perfect for family meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 people
Calories 430 kcal

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.

Notes

Leftovers reheat beautifully and can be frozen for future meals. Try with rice or tortillas.