Best Easy Slow Cooker Chicken Mole Recipes

SLOW COOKER CHICKEN MOLE

Steps:

• Add chicken to the crockpot, and salt and pepper generously.
• In a large skillet, add avocado oil, minced onion, garlic and jalapeno (if using), and saute over medium high heat until translucent and fragrant, about 6 minutes.
• Add chili powder, cinnamon, cumin and salt, and stir combine with vegetables.
• Pour in chicken broth, and add tomato paste and SunButter. Use a whisk to smooth and combine. Bring to a low simmer.
• Mix arrowroot with 2 tablespoons of water, and then stir it in to the sauce while stirring.
• Add cocoa powder and salt, and adjust chili powder and salt to your taste.
• At this point, you can use an immersion blender or a standard blender to make the sauce ultra smooth. I don't find this necessary. The sauce will have an amazing flavor even if you skip this step.
• Pour half of sauce over the chicken, and set the crockpot to cook on low for 4-5 hours. Set the rest of the sauce aside for serving.
• Remove the chicken breasts shred them or cut into chunks.
• Reheat the remaining sauce to drizzle on the chicken. You can also just add it to the slow cooker with the shredded chicken.
• Store leftovers in the refrigerator for up to 3 days. This shredded chicken mole is amazing frozen. Store in a freezer air-tight container for up to 3 months.

SLOW-COOKER CHICKEN MOLE

Steps:

• Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth.
• Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low). Serve chicken and sauce topped with cilantro.

SLOW-COOKER CHICKEN MOLE

Steps:

• For the chicken mole: Place the ancho and pasilla chiles, slivered almonds and pepitas in a large skillet over medium-high heat. Toast until the pepitas begin to pop and the almonds are deep golden brown, 4 to 5 minutes. Remove the chiles to a small bowl and cover with boiling water; set another small bowl on top of the chiles to keep them submerged. Let soak for 30 minutes. Set the almonds and pepitas aside.
• Meanwhile, place the Mexican chocolate in a small microwave-safe bowl and microwave on high power for 1 minute. Stir together the melted chocolate; unlike conventional chocolate, it will have a grainy, paste-like consistency.
• Add the melted chocolate to a food processor with the toasted almonds and pepitas and the onions, garlic, sesame seeds, tomatoes, raisins, vinegar, chipotle puree and pepper, cinnamon, coriander, cumin, cloves and 1 teaspoon kosher salt. Drain the ancho and pasilla chiles and add them to the food processor. Process to a smooth sauce.
• Place the chicken breasts and legs in a 6.5-quart slow cooker and sprinkle liberally with salt. Pour the mole sauce over the chicken, spreading it to cover completely. Place the lid on the slow cooker and cook on high power for 4 hours.
• For the radish salad: About 10 minutes before serving, toss the radishes, radish leaves, cilantro and lime juice together. Season with salt to taste.
• To serve: Place the tortillas over a medium flame (or on a grill or grill pan) and heat until charred in spots but still soft enough to fold.
• Carefully remove the chicken from the slow cooker to a platter. Spoon some mole sauce over the top; serve extra sauce in a bowl on the side. To the platter, add the radish salad, charred tortillas, and lime wedges. Garnish the chicken with the toasted sesame seeds.

CHICKEN MOLE

Steps:

• Sprinkle chicken with salt; place in a 5- or 6-qt. slow cooker. Place the tomatoes, onion, chiles, almonds, raisins, chocolate, oil, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken., Cover and cook on low for 6-8 hours or until chicken is tender; skim fat. Serve chicken with sauce, and sprinkle with cilantro if desired. , Freeze option: Cool chicken in mole sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet or Dutch oven until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.