Slow Cooker Chicken Mole

A deliciously rich Slow Cooker Chicken Mole, simplified so you can enjoy it at home more often! The original method and ingredient list for this classic Mexican dish are lengthy. While not a traditional version, this easy chicken mole still has a melding of spicy chili, chocolate, and cinnamon, and will be a hit with your family.

This post is sponsored by SunButter, an allergy safe brand that makes a delicious sunflower seed butter. Thanks for supporting the brands that keep Sunkissed Kitchen running!

An Easy Chicken Mole Recipe

If you’re a Mexican food fan, no doubt you’ve tried what’s possibly Mexico’s most revered dish – Mole.

It’s a dish that is made differently depending on who you talk to and what region of the country you are in.

Despite the many variations, they all have two things in common:

1. They require a laundry list of ingredients, included toasted seeds, chilis, chocolate, and spices.
2. The process is complicated, and can take anywhere from hours to days.

If you love the flavors of mole, but want a simplified version to enjoy at home, I’ve nailed the perfect recipe for that.

This one uses the same flavors, but in easier-to-use ingredients (chili powder rather than whole chilis, cocoa powder rather than hard-to-find Mexican chocolate, and SunButter Sunflower Seed Butter rather that toasted and blended seeds and nuts).

Ingredients in this Chicken Mole Recipe

• Chicken breasts or Skinless Chicken Thighs – We also tested this with bone-in chicken thighs (in the crockpot). I browned them first in some avocado oil, then covered them with the mole sauce — really good also!).
• Onions & Garlic
• Jalapeño (this makes an extra spicy sauce)
• Spices – Chili powder, cumin, & cinnamon
• Chicken Broth (chicken stock)
• Organic SunButter Sunflower Seed Butter (this is a super simple way to add the “nutty” flavor in a traditional mole! Plus, it’s allergy friendly, since many traditional recipes call for peanuts.)
• Tomato paste
• Cocoa Powder (for that dark chocolate flavor)
• Salt
• Suggested Garnishes: Fresh cilantro, sesame seeds, lime wedges, and diced red onions.
• To Serve: We also love creamy avocados and cauliflower rice to serve.

Some simplified Mole recipes call for peanut butter or almond butter. I adore using SunButter Sunflower Seed Butter in dishes that traditionally use tree nuts or peanuts. I suffer from a peanut allergy, so believe it or not, I have never experienced Chicken Mole at a restaurant!

SunButter is an incredible alternative that not only tastes amazing, but makes safer dishes for the growing number of allergy sufferers!

Head on over to the SunButter website to see the range of products they sell. I love the Organic and No Sugar Added varieties for cooking, but buy the Crunchy version to eat off a spoon or use with desserts (it’s THAT good!).

How to Make Crockpot Chicken Mole

Step 1: Add chicken breasts to a slow cooker. Season the breasts generously with sea salt and black pepper. Set aside until the sauce is ready.

Step 2: Heat a skillet over medium heat, and add onion and garlic. Sauté until softened and fragrant.

Step 3: Add the salt and spices into the skillet, along with the chicken broth, cacao powder, and tomato paste. Whisk to combine and bring to a low simmer. Reduce heat and simmer the sauce for about 10 minutes.

Step 4: If desired, blend the sauce. This can be done by transferring the mixture to a blender or using an immersion blender. Save time by simply finely chopping the onions and garlic and skipping this step.

Step 5: Add half of the sauce to the slow cooker (reserving the other half to pour on top) along with the chicken breasts. Cooking Time: on low for 3-4 hours, until the chicken is very tender.

Step 6: Shred the chicken with two forks, coating in the sauce.

Step 7: Top the shredded chicken with additional reheated mole sauce. Optionally garnish with lime wedges, cilantro, and diced red onion.

How to Store Crockpot Chicken Mole and Serving Suggestions

How to Store Leftovers: Once the chicken and mole sauce have cooled, add the shredded chicken into an airtight container and refrigerate for up to 4 days. Reheat in a skillet over medium heat, adding the reserved sauce, when ready to serve.

To Freeze: Add the room temperature chicken mole to freezer safe containers, and freeze for up to 3 months. Allow to thaw at room temperature for an hour prior to adding it to a skillet to reheat.

Serving Suggestions:

Chicken Mole Rice Bowls: Start with a base of cauliflower rice, rice, quinoa, or Oven Roasted Sweet Potatoes. Top with the shredded chicken and extra sauce.

Optionally, add:

• Avocado or Guacamole
• Sour Cream or Greek Yogurt (or cottage cheese)
• Chopped Cilantro
• Warmed Corn Tortillas or Tortilla Chips

Slow Cooker Mole Chicken Tacos: Pile this slow cooker chicken mole recipe on warmed tortillas with your favorite taco toppings. Keep them street taco still by adding chopped onions and cilantro. Our favorite taco topping is the Mexican Cabbage Salsa.

Tips & Variations for Chicken Mole

Stovetop Variation

This chicken mole recipe can also be made on a stovetop, if you’re in a hurry and don’t want to go the slow cooker route. Add the chicken to a large skillet, and pour half of the mole sauce over the top, and then cover it and let it simmer on medium low for about 30-40 minutes. Follow the rest of the instructions as written!

Whole30 Or Paleo Meal

I’ve been serving this chicken mole with cauliflower rice and avocado, making it the perfect Whole30 or Paleo meal. It would also be great with zucchini noodles.

Make Less Spicy

Absolutely! Start with 1-2 tablespoons of chili sauce, to give it the flavor without adding too much spice. You can also experiment with different chili powders because have very little spice.

Other Healthy Mexican Recipes

• Beef Birria de Res (Mexican Stewed Beef)
• Pipian Verde (Green Mole)
• Mexican Cabbage Salsa (my favorite condiment to serve with Mexican dishes!)

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Other Crockpot Chicken Recipes

• Crockpot Moroccan Chicken, by Sunkissed Kitchen
• Crockpot Pumpkin Chicken, by Sunkissed Kitchen
• Crockpot Enchilada Chicken, by Sunkissed Kitchen