Easy slow cooker mole chicken

Prep Time 20 minutes Cook Time 6 hours Total Time 6 hours 20 minutes
Serves 12     adjust servings

Easy slow cooker mole chicken has such a deep, rich flavor but is made really easy with a blender mole sauce!


  • 4 lbs. boneless, skinless chicken thighs (about 12), trimmed of excess fat
  • Salt and black pepper
  • 1 teaspoon extra-virgin olive oil
  • 1 medium yellow onion, roughly chopped
  • 3 garlic cloves, smashed and peeled
  • 1 (14.5 oz.) can fire-roasted diced tomatoes, well drained
  • 1 (14.5 oz.) can stewed tomatoes (Mexican flavored if you can find it), well drained
  • 2 dried ancho chiles, stem and seeds removed
  • 1 (12 oz.) can chipotle chiles in adobo sauce
  • 1/3 cup creamy peanut butter
  • 1/4 cup raisins
  • 3 ounces bittersweet chocolate, chopped (about 1/2 cup)
  • 3 tablespoons extra-virgin olive oil
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon

For serving

  • Fresh chopped cilantro, crumbled Cacique® Queso Fresco, Cacique® Crema Mexicana


Season chicken thighs with salt and pepper and place in a 5-to-6-quart slow cooker.

Heat oil in a medium skillet over medium heat. Add onion and garlic and sauce for 5-6 minutes, until softened.

Add cooked onions and garlic to a blender along with the remaining ingredients (except the cilantro). Blend until smooth.

Add the blended tomato mixture to the slow cooker, ensuring the chicken thighs are covered. Cook on low for 6-7 hours, until chicken is cooked through.

Remove chicken thighs and roughly shred the chicken. Return the shredded chicken to the slow cooker and stir to mix it into the sauce. Let it sit in the sauce, on the warm setting, for at least 10 minutes.

Serve the chicken and sauce with fresh cilantro and crumbled queso fresco and drizzle with crema or sour cream.

Recipe Notes

I use boneless, skinless chicken thighs for this recipe because I think they have more flavor in the slow cooker, but you could substitute chicken breasts if you prefer.

This is really saucy on day one. The leftovers soak up the extra sauce as they sit (which is great for keeping it moist while freezing and later reheating) so you do want to save it all. But if you’re making tacos and don’t want them to be soggy, just shred your meat and only add in as much sauce as you want to use the first night. Then mix in the extras with all the remaining sauce when you go to store it.

I use peanut butter but you could substitute almond butter if you prefer. (I’ve actually used toasted almonds in place of the PB with this recipe before. I just like how easy it is with the PB, which I always have on hand.)

Don’t forget the toppings! My must-haves are chopped fresh cilantro, crumbled queso fresco cheese and a drizzle of crema or sour cream. Other topping ideas: diced or sliced avocado, pickled red onions, chopped fresh onions or green onions and any of your other favorite taco toppings.

This makes A LOT! It makes some delicious leftovers and it also freezes great, so be sure to save those extras for another night when you don’t want to cook.

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