Slow cooker chicken mole recipe

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A slow cooker is the perfect appliance for mole sauce because the spices have a chance to blend perfectly. I love to serve this mole sauce over some warmed tortillas with rice.

  • Yield: 8 Servings
  • Preparation Time: 30 Minutes


  • 8 ounces onion, chopped
  • 2½ ounces golden raisins
  • 2½ ounces currants
  • 2 minced cloves garlic
  • ¼ ounce ancho chile powder
  • 1 ounce toasted sesame seeds
  • ¾ teaspoon cumin, ground
  • ¾ teaspoon cinnamon, ground
  • ¾ ounce cocoa powder
  • ¼ teaspoon hot pepper sauce
  • 14½ ounces canned diced tomatoes
  • 8 ounces tomato sauce
  • 8 ounces chicken broth
  • 48 ounces boneless and skinless chicken breast halves
  • 2 ounces slivered almonds
How to Make It
  1. Place all Ingredients except for chicken breasts and almonds in a slow cooker and stir well. Add the chicken and gently stir to cover in the sauce.
  2. Cook on low heat for 12 hours until chicken is no longer pink in the center and tender.
  3. Remove chicken from the cooker and shred with 2 forks. Stir shredded meat back into the mole sauce. Top with almonds before serving.

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