Slow Cooker Chicken Mole

A platter with shredded chicken topped with rich mole sauce.

4.82 from 11 votes

A simplified version of a classic Mexican dish. This chicken mole recipe melds the flavors of spicy chilis, chocolate, and cinnamon, but is easy to put together and enjoy as an every day meal.

Prep Time30

Cook Time4

Total Time4 30

Course: Main Course

Cuisine: Mexican

Servings: people

Calories: 214kcal

Author: Michelle Miller

Equipment

Crock pot

Ingredients

2 pounds chicken breasts boneless
salt to taste
pepper to taste
2 tablespoons avocado oil
1/2 yellow onion minced
4 cloves garlic peeled and minced
1 jalapeno optional, minced
2-4 tablespoons chili powder*
1 teaspoon cinnamon
1 teaspoon cumin
2 1/2 cups chicken broth
3 tablespoons Organic SunButter or sub peanut butter
2 tablespoons tomato paste
1 tablespoon cocoa powder
1 teaspoon sea salt

Instructions

Add chicken breasts to a slow cooker. Season the breasts generously with sea salt and black pepper. Set aside until the sauce is ready.
Heat a skillet over medium heat, and add onion and garlic. Sauté until softened and fragrant.
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.
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.
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.
Shred the chicken with two forks, coating in the sauce.
Top the shredded chicken with additional reheated mole sauce. Optionally garnish with lime wedges, cilantro, and diced red onion.

Video

Notes

*Chili powders vary greatly in intensity and spice. If you aren't sure if you have a mild or spicier chili powder, consider starting with half the amount (2 tablespoons). You can add more chili powder when the sauce is complete before adding to the crockpot.

**Similarly, jalapeno peppers add a great spicy flavor, but may not be necessary if you prefer a milder dish. Add the peppers if you'd like a spicier 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.
Can I make this not 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.

Nutrition