Crockpot mexican mole recipe

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What would normally take someone hours to prepare by hand now takes little preparation in this crock pot mole recipe. Give this recipe a tangy taste by squeezing some fresh orange juice over before serving.

  • Yield: 6 Servings
  • Preparation Time: 10 Minutes


  • 32 ounces chicken Breast
  • Mole sauce
  • 4 ounces Chicken Broth
  • 14½ ounce can diced Tomatoes
  • ¾ ounce chili Powder
  • ¼ teaspoon cumin
  • ½ ounce minced garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 ounce cocoa Powder
  • 1 ounce peanut Butter
  • ½ ounces raisins
  • ½ ounces chopped cilantro leaves
  • chopped peanuts
  • 1 diced avocado
  • ounces diced white onion
  • 6 ounces Queso Fresco
  • Freshly squeezed orange juice
  • Corn Tortillas
How to Make It
  1. Combine all mole sauce Ingredients in a food processor and process until creamy, about 1-2 minutes.
  2. Season chicken breast in a slow cooker and pour ¾ of mole sauce over the meat.
  3. Cook on low for 5 hours. Remove chicken from the cooker and shred with two forks and return to the cooker. Pour the rest of the mole sauce over the chicken and serve with your favourite toppings.

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