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Slow Cooker Chicken Mole

Slow Cooker Chicken Mole

  • Prep

    30 m
  • Cook

    9 h
  • Ready In

    9 h 30 m
Avrienne

Avrienne

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 36.1 g
  • 72%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 320 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. Once the chicken is tender, remove, shred, and stir it back into the mole. Serve sprinkled with slivered almonds.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jessica
26

Jessica

5/6/2008

I thought this recipe was great. I only used 3/4 tsp of chile powder in response to one of the comments. I added 1/8 tsp of nutmeg, 1 tsp sugar and 1/4 tsp salt. I also only used yellow raisins and did not add currants. I put everything for the sauce in my food processor to make it more of a liquid. The sauce had a great flavor, and my guests loved it. The chicken turned out a little dry, but it was good after I shred it and mixed it with the sauce. I had plenty of sauce for the amount of chicken.

DENI23
16

DENI23

3/22/2010

After 5 hrs cooking on low, I was able to shred my chicken with a plastic spoon....so I don't think that there's a need for 11-12 hrs. It was delicious! Left out currants, added sugar and nutmeg after reading all the reviews.....it's a keeper!

mightyacorn
15

mightyacorn

9/24/2008

This recipe is one of our favorites. We make it for parties and our friends go crazy over it. I have never seen currants at the store, so I use 1/3 cup currant jelly instead, and I use cherry crasins (cranberries) or a rasin cranberry blend instead of just rasins.

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