READY IN 9+ hrs

Slow Cooker Chicken Mole

Read Reviews (22)

"This is a shredded, slow-cooker version of my favorite chicken mole, created when I knew I wouldn't have time in the evening to make the real thing for dinner. If you can't find ancho chili powder, you can substitute regular, but use a little more; and use your favorite type of hot sauce. I love Golden Habanero, but any kind tastes good!" — Avrienne

Directions

Place the onion, raisins, currants, garlic, chile powder, sesame seeds, cumin, cinnamon, cocoa powder, hot sauce, tomatoes, tomato sauce, and chicken broth into a slow cooker; stir to mix. Add the chicken breasts, and stir to cover with sauce.
Cover and cook on Low 6 hours, then increase heat to High, and continue cooking until the chicken is tender, about 3 hours more. Or cook on Low for 11 to 12 hours.
Once the chicken is tender, remove, shred, and stir it back into the mole. Serve sprinkled with slivered almonds.

Kitchen-Friendly View

PREP 30 mins
COOK 9 hrs
READY IN 9 hrs 30 mins

Reviews More Reviews

Most Helpful Positive Review

May 06, 2008

I thought this recipe was great. I only used 3/4 tsp of chile powder in response to one of the comments. I added 1/8 tsp of nutmeg, 1 tsp sugar and 1/4 tsp salt. I also only used yellow raisins and did not add currants. I put everything for the sauce in my food processor to make it more of a liquid. The sauce had a great flavor, and my guests loved it. The chicken turned out a little dry, but it was good after I shred it and mixed it with the sauce. I had plenty of sauce for the amount of chicken.

—Jessica

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Most Helpful Critical Review

Apr 26, 2010

sorry, this is not chicken mole -- compare with the color, texture and flavor of even the store-bought mole sauces from the latino section of your local grocery store -- this isnt even close, nor do believe i can use this recipe as a foundation to improve upon, so looking for another ...

—craig

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27 Ratings

Mar 22, 2010

After 5 hrs cooking on low, I was able to shred my chicken with a plastic spoon....so I don't think that there's a need for 11-12 hrs. It was delicious! Left out currants, added sugar and nutmeg after reading all the reviews.....it's a keeper!

—DENI23

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Sep 24, 2008

This recipe is one of our favorites. We make it for parties and our friends go crazy over it. I have never seen currants at the store, so I use 1/3 cup currant jelly instead, and I use cherry crasins (cranberries) or a rasin cranberry blend instead of just rasins.

—mightyacorn

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Apr 29, 2008

I love mole and this was my first attempt. I only made 4 servings and it didn't seem that the conversion made for enough sauce. I added some extra tomato sauce and chicken broth near the end. It didn't need the whole 10 hours to cook either. The taste was very good though. I used all raisins since I didn't have currants. My 16-month boys ate it heartily. Will make again.

—Renee

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Jan 19, 2011

My first attempt at making mole. It was good. I appreciate that it didn't include high fat ingredients like lard. This was pretty quick to prepare which is a plus. I'll definitely try this again and maybe use tablets of Mexican drinking chocolate next time.

—Jennifer

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Jul 06, 2010

This was really good! Only reason not giving it five stars is because a little more chocolate flavor in the mole would have made it perfect for us. Still, considering the ease of prep, I can easily remember next time to add more cocoa powder for personal preference. Thanks!

—Southern Comfort

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Jan 04, 2011

If you are looking for your Super Bowl party meal, this is it! I made this today but used 3.5 of bone in pork butt. I subbed enchilada sauce for the tomato sauce and added 4 chopped canned chipotles in lieu of hot sauce. I have been told this is the best pork I have ever made. After 11 hours in the slow cooker, I removed the bone and chunked the pork by breaking up the pieces. I prefer this to shredding because it allows the sauce flavor to seep into the meat. I served with soft tacos, pico de gallo, and diced avocado sprinkled with lime juice and some salt. It was excellent! If you are expecting a thick mole sauce, this isn't it but you could remove the meat and thicken it, I am sure. Excellent recipe. Thanks so much!

—HLyn76

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Nutrition

Calories
276 kcal
14%

Carbohydrates
17.7 g
6%

Cholesterol
88 mg
29%

Fat
6.7 g
10%

Fiber
3.1 g
12%

Protein
36.1 g
72%

Sodium
320 mg
13%

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

Nutritional Information

Slow Cooker Chicken Mole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 276
** Calories from Fat: 60

% Daily Value *
** Total Fat 6.7g 10 %
** Saturated Fat 1.4g 7 %
** Cholesterol 88mg 29 %
** Sodium 320mg 13 %
** Potassium 581mg 16 %
** Total Carbohydrates 17.7g 6 %
** Dietary Fiber 3.1g 12 %
** Protein 36.1g 72 %
** Sugars 11.6g
** Vitamin A 13 %
** Vitamin C 14 %
** Calcium 11 %
** Iron 36 %
** Thiamin 11 %
** Niacin 133 %
** Vitamin B6 33 %
** Magnesium 23 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.