Slow Cooker Chicken Mole

May 26, 2017
0 Ratings
Photo by kimbaddd
  • Serves 4
Author Notes

If you want a quick and dirty mole, this works in a pinch. In fact, its downright delicious. You can make it more or less spicy by controlling the amount of chipotles you add to the mix.

For a mellow, less acidic mole, I used tomato sauce instead of tomato paste. I think it worked great, and I typically have jarred tomato sauce on hand. Serve this over hot cooked rice. Bonus points for freshly made tortilla chips for dipping. —kimbaddd

What You'll Need
  • 4 skinless boneless chicken breasts, or thighs work well too
  • 1/4 teaspoon kosher salt
  • 1/4 cup water
  • 1/3 cup smoked almonds
  • 1/4 cup raisins
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon ground cumin
  • 1/4 cup jarred tomato pasta sauce
  • 2 chipotle chilis, canned in adobo sauce (use less for milder, a bit more for hot. 3 chilis would be the max or you will feel the burn!)
  • 1 teaspoon ground cinnamon
  • 4 cloves garlic, minced
  1. Sprinkle chicken with salt. Place in a 5-6 quart slow cooker. Place ¼ cup water and remaining ingredients in a food processor, process until relatively smooth. Spread mixture over chicken. Cover and cook on low for 8 hours or until tender.

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