Slow Cooker Chicken Mole Recipes

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SLOW-COOKER CHICKEN MOLE



Slow-Cooker Chicken Mole image

Dark chocolate and spices add richness to the Mexican chile sauce called mole (MOH-lay). Simmer it in a slow cooker along with chicken thighs for a warming weeknight dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 4h15m

Number Of Ingredients 14

4 pounds boneless, skinless chicken thighs (about 12)
Coarse salt
1 can (28 ounces) whole tomatoes
1 medium yellow onion, roughly chopped
2 dried ancho chiles, stemmed
1 large chipotle chile in adobo sauce
1/2 cup sliced almonds, toasted
1/4 cup raisins
3 ounces bittersweet chocolate, finely chopped (1/2 cup)
3 garlic cloves, smashed and peeled
3 tablespoons extra-virgin olive oil
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Fresh cilantro leaves, for serving

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.

Nutrition Facts : Calories 695 g, Fat 40 g, Fiber 5 g, Protein 59 g, SaturatedFat 11 g

EASY SLOW COOKER CHICKEN MOLE



Easy Slow Cooker Chicken Mole image

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!

Provided by Avrienne

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Mole Sauce Recipes

Time 9h30m

Yield 8

Number Of Ingredients 15

1 cup chopped onion
⅓ cup golden raisins
⅓ cup currants
2 cloves garlic, minced
1 ½ teaspoons ancho chile powder
2 tablespoons toasted sesame seeds
¾ teaspoon ground cumin
¾ teaspoon ground cinnamon
5 teaspoons cocoa powder
¼ teaspoon hot pepper sauce, or to taste
1 (14.5 ounce) can diced tomatoes
1 cup tomato sauce
1 cup chicken broth
3 pounds skinless, boneless chicken breast halves
¼ cup slivered almonds, for garnish

Steps:

  • 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.

Nutrition Facts : Calories 278.1 calories, Carbohydrate 17.9 g, Cholesterol 88.6 mg, Fat 6.7 g, Fiber 3.1 g, Protein 36.2 g, SaturatedFat 1.4 g, Sodium 465 mg, Sugar 11.8 g

SLOW-COOKER CHICKEN MOLE



Slow-Cooker Chicken Mole image

Provided by Valerie Bertinelli

Categories     main-dish

Time 5h10m

Yield 4 to 6 servings

Number Of Ingredients 25

1 ancho chile
1 pasilla chile
1/4 cup slivered almonds
2 tablespoons raw pepitas
3 ounces Mexican chocolate, roughly chopped (about 1/2 cup)
1/2 cup chopped yellow onion (about 1/2 small onion)
2 teaspoons minced garlic (1 to 2 cloves)
1 tablespoon toasted sesame seeds
One 14.5-ounce can stewed tomatoes
1/4 cup golden raisins
1/4 cup apple cider vinegar
2 teaspoons pureed canned chipotles in adobo, plus 1 chipotle pepper, finely chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon ground cloves
Kosher salt
1 1/2 pounds bone-in, skinless chicken breasts
1 1/4 pounds bone-in, skinless whole chicken legs
1/4 cup thinly sliced radishes (about 4 radishes), plus the leaves from 1 bunch
1/4 cup fresh cilantro leaves
2 tablespoons fresh lime juice (1 to 2 limes)
10 white corn tortillas
2 limes, cut into wedges
1 tablespoon toasted sesame seeds

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.

SLOW COOKER CHICKEN MOLE



Slow Cooker Chicken Mole image

A dark, rich, complex flavored Mole recipe. I generally shred the chicken so it will soak up the mole sauce and serve it with warmed tortillas. It is always a hit with those who like spicy foods. This recipe can be played with easily to tailor it to your own level of hotness and/or cocoa/peanut flavor. Mole is a sauce that has a lot of variations. I've even served it as a dip with corn chips!

Provided by ELAINE05

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Mole Sauce Recipes

Time 5h15m

Yield 6

Number Of Ingredients 15

1 large onion, chopped
½ cup raisins
3 cloves garlic, chopped
2 tablespoons toasted sesame seeds
1 finely chopped canned chipotle chile in adobo sauce
3 tablespoons peanut butter
1 (28 ounce) can crushed tomatoes
1 teaspoon sugar
1 teaspoon ground cinnamon
4 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon ground coriander
⅛ teaspoon ground nutmeg
3 tablespoons unsweetened cocoa powder
1 ½ pounds skinless, boneless chicken breasts

Steps:

  • Place onion, raisins, garlic, sesame seeds, chopped chipotle pepper, peanut butter and crushed tomatoes in slow cooker. Stir in sugar, cinnamon, chili powder, cumin, coriander, nutmeg, and cocoa powder. Place chicken in the sauce.
  • Cover; cook on Low until chicken is very tender, about 5 hours.

Nutrition Facts : Calories 288.8 calories, Carbohydrate 28.1 g, Cholesterol 58.5 mg, Fat 9.2 g, Fiber 6.1 g, Protein 28.3 g, SaturatedFat 2.1 g, Sodium 290.2 mg, Sugar 9.9 g

CHICKEN MOLE



Chicken Mole image

If you're not familiar with chicken mole (pronounced mo-LAY), don't be afraid of this versatile Mexican sauce. I love sharing this chicken mole recipe because it's a great one to experiment with. -Darlene Morris, Franklinton, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 12 servings.

Number Of Ingredients 15

12 bone-in chicken thighs (about 4-1/2 pounds), skin removed
1 teaspoon salt
MOLE SAUCE:
1 can (28 ounces) whole tomatoes, drained
1 medium onion, chopped
2 dried ancho chiles, stems and seeds removed
1/2 cup sliced almonds, toasted
1/4 cup raisins
3 ounces bittersweet chocolate, chopped
3 tablespoons olive oil
1 chipotle pepper in adobo sauce
3 garlic cloves, peeled and halved
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Fresh cilantro leaves, optional

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.

Nutrition Facts : Calories 311 calories, Fat 18g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 378mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.

SLOW COOKER CHICKEN MOLE



Slow Cooker Chicken Mole image

A unique blend of spices and cocoa powder turns into a rich and complex mole sauce after a long simmer in the slow cooker. Adapted from a recipe by Elaine05 at allrecipes.com.

Provided by DrGaellon

Categories     One Dish Meal

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 15

1 large onion, chopped
1/2 cup raisins
3 garlic cloves, chopped
2 tablespoons toasted sesame seeds
1 chipotle chile in adobo, finely chopped
3 tablespoons creamy peanut butter
1 (28 ounce) can crushed tomatoes
1 teaspoon sugar
1 teaspoon ground cinnamon
4 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
3 tablespoons unsweetened cocoa powder
1 1/2 lbs boneless skinless chicken breasts

Steps:

  • Combine all ingredients in a slow cooker. Cook on low 5-6 hours until chicken is tender. Chicken may be served intact with sauce spooned over, or you may shred the chicken using two forks and stir into the sauce before using as a taco/tortilla filling, or as a dip for chips.

Nutrition Facts : Calories 310.9, Fat 10.4, SaturatedFat 2.2, Cholesterol 72.6, Sodium 376.9, Carbohydrate 28.6, Fiber 6.4, Sugar 9.9, Protein 30.7

CROCK POT CHICKEN MOLE



Crock Pot Chicken Mole image

The traditional Chicken mole is just delicious and this recipe makes it extremely simple to prepare using your crock pot. BHG's Slow Cooker Recipes is the source.

Provided by Geema

Categories     Chicken

Time 9h25m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 (14 1/2 ounce) can diced tomatoes with mild green chilies
1/2 cup chopped onion
1/3 cup slivered almonds or 1/3 cup pumpkin seeds
3 garlic cloves, quartered
2 canned jalapeno peppers, drained
3 tablespoons unsweetened cocoa powder
3 tablespoons raisins
1 tablespoon sesame seeds
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/8 ground coriander
2 tablespoons quick-cooking tapioca
2 1/2 lbs broiler-fryer chickens, cut up and skinned
2 tablespoons pumpkin seeds (to garnish) or 2 tablespoons almonds (to garnish)
hot cooked rice

Steps:

  • In a blender container or food processor bowl, combine undrained tomatoes, onion, nuts, garlic, jalapeno peppers, cocoa powder, raisins, sesame seeds, sugar, salt and spices.
  • Cover and blend until mixture is a coarse puree.
  • In the crock pot, place the tapioca.
  • Add chicken and then the sauce.
  • Cover, and cook on low for 9 hours.
  • Serve with hot cooked rice.
  • and sprinkle with the pumpkin seeds.

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Top Asked Questions

How to cook mole sauce in a slow cooker?
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.
How to cook chicken in a slow cooker?
Place onion, raisins, garlic, sesame seeds, chopped chipotle pepper, peanut butter and crushed tomatoes in slow cooker. Stir in sugar, cinnamon, chili powder, cumin, coriander, nutmeg, and cocoa powder. Cover; cook on Low until chicken is very tender, about 5 hours.
How do you cook chicken moles?
Watch how to make this recipe. 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.
How to cook chicken in a crock pot with tomatoes?
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.

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