Slow Cooker Chicken Mole Recipe

Gather the slow cooker chicken mole ingredients

To prepare the mole sauce, begin by toasting a combination of blanched slivered almonds, pepitas, and white sesame seeds. For heat, incorporate two varieties of dried chiles: guajillo and chili de arbol. The sauce will also require canned whole peeled tomatoes with their juices, chicken stock or broth, and olive oil as the liquid components. Yellow onion, garlic, golden raisins, canned chipotles in adobo sauce, and bittersweet chocolate contribute rich and complex flavors to the mole. Season with kosher salt, cumin, cinnamon, and freshly ground black pepper, and blend in a corn tortilla for traditional thickening. Boneless, skinless chicken thighs are ideal for easy shredding, and serve the dish over a bed of long-grain white rice. To enhance the flavors, finish with a squeeze of fresh lime juice and a sprinkle of cilantro.

Step 1: Add the nuts and seeds to a skillet

Add the almonds, pepitas, and ¼ cup of sesame seeds to a cast iron skillet or another type of skillet and heat over medium.

Step 2: Toast until golden and fragrant

Toast the seeds, stirring often, until they are lightly golden brown and aromatic (approximately 5 minutes). Take off the heat.

Step 3: Prep the dried chiles

Take off the stems and seeds from the dried chiles, using gloves to safeguard your hands.

Step 4: Blend the mole sauce ingredients

In a blender, combine the toasted nuts and seeds, dried chilies, tomatoes, stock or broth, oil, onion, garlic, raisins, chipotles, chocolate, tortilla, 2 teaspoons of kosher salt, cumin, cinnamon, and ½ teaspoon of pepper. Blend until the mixture is smooth.

Step 5: Add chicken and sauce to slow cooker

Arrange the chicken thighs in a slow cooker and sprinkle with 1 teaspoon of kosher salt and ½ teaspoon of pepper. Drizzle the mole sauce from the blender over the chicken.

Step 6: Cover and cook

Seal and cook for 4 hours on high heat or 8 hours on low heat.

Step 7: Boil water for rice

As the chicken cooks, heat water with 1 teaspoon of kosher salt in a large pot until it reaches a boil.

Step 8: Add the rice

Incorporate the rice and mix.

Step 9: Cover and simmer rice

Return the rice to a simmer, cover it, and let it cook for 20 minutes.

Step 10: Fluff finished rice

Fluff the rice with a fork to separate the grains.

Step 11: Add cilantro to rice

Mix the ½ cup of chopped cilantro into the rice and set it aside.

Step 12: Shred the chicken

Once the chicken mole is done cooking, use two large forks to shred the thighs into smaller pieces.

Step 13: Add the lime juice

Squeeze the juice of one lime into the chicken and sauce, then mix well.

Step 14: Garnish and serve

Dish the slow cooker chicken mole over the rice and top it with cilantro leaves, extra sesame seeds, and lime wedges.

What is the history of slow cooker chicken mole?

Traditional mole has its roots in pre-Hispanic Mexico. The Aztec term for mole, "mulli," means "mix" or "sauce." There are countless intricate variations of mole, often requiring hours or even days to prepare. While the precise origins of the dish are steeped in legend, it is believed that the original Aztec version featured turkey and included one of its key flavoring components still used today: chocolate! When paired with roasted nuts, chiles, tomatoes, garlic, onion, and an array of warm spices, chocolate adds an unparalleled depth of flavor and richness.

Another theory suggests that mole was first created in a convent in Puebla, Mexico, where a rich, dark variant known as mole poblano emerged. Other adaptations include various types such as green mole, white almond mole, yellow mole, and black mole or mole negro. This slow cooker chicken mole draws inspiration from red mole, or mole rojo, as the dried guajillo chiles lend the sauce a vibrant scarlet hue and a good amount of heat.

Using a slow cooker for this dish allows for significant flavor development without the need to stand over a hot stove. For a traditional twist, consider substituting turkey thighs for the chicken and experimenting with different types of dried chiles to tailor the flavors and spice levels to your liking.

How should you serve slow cooker chicken mole?

One of the fantastic advantages of this slow cooker chicken mole is the generous portion sizes, and the flavors of the leftovers will only deepen after a few days in the refrigerator! You can serve the mole in individual bowls with chicken and sauce over rice, or set it up as part of a buffet, taking advantage of the slow cooker as your serving dish. Present the warm rice in a serving bowl, along with small bowls of garnishes for guests to customize their meals. Accompanying sides like jicama slaw, guacamole, fresh fruit, and some Mexican-inspired cocktails will create a wonderfully festive atmosphere.

To store leftover slow-cooker chicken mole, keep it in an airtight container in the refrigerator for up to one week. It also freezes well in a similar container for up to six months. When reheating, use gentle heat on the stovetop to warm it through completely, or microwave it on medium power. Serve it alongside a fresh batch of cilantro rice and your choice of garnishes.