Description
Slow Cooker Chicken Mole is a rich and flavorful Mexican-inspired dish featuring tender chicken thighs simmered in a smoky, slightly sweet mole sauce with chocolate, chipotle, and almonds. Perfect for a comforting weeknight meal.
Ingredients
Units
Scale
- 3 pounds boneless skinless chicken thighs
- 1 tablespoon coarse salt
- 1 28-ounce can diced tomatoes, with juices
- 1 10-ounce can chipotle peppers in adobo sauce
- 1/2 cup sliced and toasted almonds
- 1/2 cup bittersweet chocolate, finely chopped
- 3 tablespoons olive oil
- 1 onion, roughly chopped
- 1/4 cup dried cranberries
- 3 cloves garlic, smashed and peeled
- 1 teaspoon ground cumin
Instructions
- Place chicken thighs in the slow cooker and season with coarse salt.
- In a blender or food processor, combine diced tomatoes, chipotle peppers with adobo sauce, toasted almonds, chopped chocolate, olive oil, onion, cranberries, garlic, and cumin. Blend until smooth to create the mole sauce.
- Pour the mole sauce over the chicken in the slow cooker, ensuring all pieces are coated.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is tender and cooked through.
- Once cooked, shred the chicken with two forks and stir to combine with the sauce.
- Serve hot with rice, tortillas, or your favorite Mexican sides.
Notes
- Adjust chipotle peppers for desired level of spiciness.
- To enhance flavor, toast the almonds before adding to the blender.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8 g
- Sodium: 380 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 130 mg