Easy Slow Cooker Mole Chicken
Easy slow cooker mole chicken has such a deep, rich flavor but is made really easy with a blender mole sauce!
Yield: 12 -14 servings
Ingredients
- 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
- ⅓ cup creamy peanut butter
- ¼ cup raisins
- 3 ounces bittersweet chocolate, chopped (about ½ cup)
- 3 tablespoons extra-virgin olive oil
- ¾ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground cinnamon
For serving:
- Fresh chopped cilantro, queso fresco, crema, avocado, etc.
Instructions
- 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. (See notes below on consistency.) 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.
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Notes
Consistency: 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 right away 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.
Leftovers: This stores and reheats great. Leftover chicken and sauce, once cooled, can be stored in the refrigerator for up to 4-5 days. It also freezes great! Place in a freezer safe ziplock bag or container, label and date it, and freeze for up to 4-5 months. Let thaw overnight in the refrigerator and then reheat until warmed through.
Nutrition
Serving: 1serving | Calories: 435kcal | Carbohydrates: 11g | Protein: 42g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 16g | Cholesterol: 194mg | Sodium: 514mg | Fiber: 3g | Sugar: 5g
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