Slow Cooker Chicken Mole Recipe - Allrecipes.com
Slow Cooker Chicken Mole Recipe
  • READY IN 5+ hrs

Slow Cooker Chicken Mole

Recipe by  

"A dark, rich, complex flavored Mole recipe. I generally shred the chicken so it will soak up the mole sauce and serve it with warmed tortillas. It is always a hit with those who like spicy foods. This recipe can be played with easily to tailor it to your own level of hotness and/or cocoa/peanut flavor. Mole is a sauce that has a lot of variations. I've even served it as a dip with corn chips!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    5 hrs
  • READY IN

    5 hrs 15 mins

Directions

  1. Place onion, raisins, garlic, sesame seeds, chipotle pepper, peanut butter and crushed tomatoes in slow cooker. Stir in sugar, cinnamon, chili powder, cumin, coriander, nutmeg, and cocoa powder. Place chicken in the sauce.
  2. Cover; cook on Low until chicken is very tender, about 5 hours.
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Footnotes

  • Cook's Note
  • If desired remove the chicken the last hour or so, shred with 2 forks, then stir back into the sauce. Otherwise serve chicken breasts with sauce on top
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Reviews More Reviews

Most Helpful Positive Review
May 14, 2011

I've noticed a few comments that it is too 'hot".... please read the recipe... it calls for ONE - finely chopped canned chipotle...... NOT one entire can of them! LOL.... thanks for the giggle! If you follow the recipe you will end up with a very nice mole!

 
Most Helpful Critical Review
May 04, 2011

Nice flavour, but very hot. This was after I removed the chipotle chilis from the adobo sauce as it was very hot on it's own. We couldn't taste the cocoa and I believe it's supposed to have a chocolate flavour to it? Nice just the same but I recommend severely reducing the peppers (can size isn't listed in recipe) and increasing cocoa.

 
Apr 28, 2011

This is a perfect mole sauce that is so easy! I added one small can of stewed tomatoes because I wanted more sauce, and since I didn't have corriander I used cilantro. Next time I will omit the sugar because the rasins and peanut butter add enough sweetness. Half of an adobe chipotle will add the heat to please tender palettes. I never thought I would make a homemade mole sauce but this was very easy!

 
May 01, 2011

I absolutely love mole but am also VERY picky about the quality. This was the closest thing to authentic mole that I have been able to find! Delicious! I added 2 circles of mexican chocolate though in place of the other chocolate it calls for and I added some extra peanut butter. This was so easy and tastes FANTASTIC! I had leftover mole for a couple of days and it was still great!

 
Oct 24, 2011

For those of you who dont even follow the recipe, maybe you shouldnt be rating the recipe.

 
Oct 11, 2011

this was so delicious i could not believe i made this !! i followed the recepipe to a T however i diced up 2 chipotle peppers & used 1 whole "abuelita" chocolate disk (mexican hot chocolate found in the ethnic aisle of youre local grocer).. ps , if youre debating the peanut butter part, dont hesitate.. my mexican grandmother also used p.b in her mole.. i actually used chicken boneless thighs ( breasts dry out )& threw in 2 drumsticks & the meat fell off the bone sparkling clean... i served this w/frijoles, white rice & avocado & cilantro garnish.... i will use this recipe forever!

 
Jun 07, 2011

I was so surprised at the tastiness and simplicity of this mole. It really is comparable to other chicken mole dishes that I have enjoyed at authentic mexican restaurants. It was so easy too! We don't have canned chipotle's here, so I added in a fresh jalapeno and some chipotle seasoning and it worked out perfectly. Served with brown rice, plain yogurt (sub for sour cream) and fresh cilantro. Highly recommend this one! We will definitely make again! Thank you!

 
May 01, 2011

I would give this recipe a 3.5. I like the level of heat but the other ingredients dont seem to come through. This recipe has excellent potential to be something great but next time I will increase the amount of nutmeg, coriander, and cinnamon. Hopefully that would give it a greater depth of flavor. In summary, recipe is okay as is could be great with a few adjustments.

 

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Nutrition

  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 28.1 g
  • 9%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 6.1 g
  • 25%
  • Protein
  • 28.3 g
  • 57%
  • Sodium
  • 290 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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