Slow Cooker Chicken Mole. Slow Cooker Chicken Mole. this link is to an external site that may or may not meet accessibility guidelines. 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.

Mexican mole sauce can be intimidating. It's rich, full of flavor, and not too sweet, despite the chocolate. Combine all ingredients in a slow cooker. You can have Slow Cooker Chicken Mole using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Slow Cooker Chicken Mole

1. It's 2 lbs of Boneless, skinless Chicken thighs.
2. It's 2 tsp of Ground Black Pepper.
3. Prepare 1 (14.5 oz) of Can of Diced Tomatoes.
4. You need 1 of Medium Onion, diced.
5. Prepare 2 of Dried Ancho Chiles, stemmed.
6. You need 2 of Large Chipotle Chiles in Adobo Sauce, plus 1 tablespoon Adobo Sauce.
7. Prepare 1/2 Cup of Sliced Almonds, roasted or not. Does not matter.
8. It's 1/3 Cup of Bittersweet Chocolate, finely chopped.
9. Prepare 2-3 Cloves of Garlic, diced.
10. Prepare 2 tbsp of Olive Oil.
11. It's 1/4 tsp of Ground Cumin.
12. You need 1/2 tsp of Ground Cinnamon.

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. This isn't necessarily a shortcut version of Mexico's iconic sauce — all of the classic ingredients are part of the preparation — but it delivers complex. Not so for my Slow Cooker Chicken Mole where you mix the sauce ingredients together, pour over the chicken, close the lid and set the timer. Just come home from work, shred the chicken, toast the corn tortillas over a flame to char a little and warm them up.

Slow Cooker Chicken Mole instructions

1. Season both sides of the chicken thighs with pepper and place them in the slow cooker..
2. Place all of the remaining ingredients in a blender and blend on high until it is of a smooth consistency, about 1 to 2 minutes..
3. Pour the Mole Sauce over the chicken in the slow cooker. Stir together the sauce and chicken..
4. Cook on low for 6 hours. Check out the chicken. If you wish it to be more tender, then cook another 1-2 hours..
5. Remove the chicken and the sauce into a bowl and then shred it with two forks..
6. Enjoy!.

Add the chicken and top with the Cotija. Slow Cooker Chicken Mole Serve your family something authentically Mexican tonight. Just leave everything in the slow cooker and warm up some flour tortillas for a truly delicious dinner. I got this recipe from my sister and my family really likes it a lot. I use my slow cooker to prepare these well-seasoned chicken breasts that cook up moist and tender.