Traditional Mexican mole sauces are complicated mixtures of ground nuts, seeds, spices, herbs, dried fruits, and, often, bitter chocolate. An authentic mole can take days to make, but delivers such intriguing layers of flavor, that it’s worth it. But honestly, who has the time these days? This simplified version is by no means deeply authentic, but you’ll be surprised by the complexity of flavor that you can get with the right combination of herbs, spices, nuts, and chocolate and a long, slow cook.
Putting all of the sauce ingredients in a blender and pureeing them together makes this recipe quick and easy. If you want to add another layer of flavor, brown the seasoned chicken thighs in oil in a hot skillet until nicely browned on both sides before adding it to your slow cooker.
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Easy Slow Cooker Chicken Mole
Preparation time: 10 minutes
Total time: 6 hours and 40 minutes
Serves: 4
Total time: 6 hours and 40 minutes
Serves: 4
Ingredients
2 dried ancho chilies, stemmed and seeded
2 pounds boneless, skinless chicken thighs
1 teaspoon kosher salt, divided
1 (14-ounce) can diced tomatoes with juice
½ onion, roughly chopped
1 tablespoon chopped chipotle chile in adobo sauce or ½ tsp ground chipotle
¼ cup all-natural peanut butter
¼ cup raisins
1 ½ ounces bittersweet chocolate, chopped (about ¼ cup)
2 cloves garlic
1 ½ teaspoons ground cumin
1 teaspoon ground cinnamon
¼ cup cilantro leaves
1 lime, cut into wedges
2 dried ancho chilies, stemmed and seeded
2 pounds boneless, skinless chicken thighs
1 teaspoon kosher salt, divided
1 (14-ounce) can diced tomatoes with juice
½ onion, roughly chopped
1 tablespoon chopped chipotle chile in adobo sauce or ½ tsp ground chipotle
¼ cup all-natural peanut butter
¼ cup raisins
1 ½ ounces bittersweet chocolate, chopped (about ¼ cup)
2 cloves garlic
1 ½ teaspoons ground cumin
1 teaspoon ground cinnamon
¼ cup cilantro leaves
1 lime, cut into wedges
Directions
1. Place the dried chilies in a heatproof bowl and pour hot water over to cover. Soak for 15 minutes, then drain, discarding the liquid.
1. Place the dried chilies in a heatproof bowl and pour hot water over to cover. Soak for 15 minutes, then drain, discarding the liquid.
2. Season the chicken thighs with ½ teaspoon of the salt and arrange them in a single layer in a 4- to 6-quart slow cooker.
3. In a blender or food processor, combine the drained chilies, tomatoes, onion, ancho chilies, chipotle chile, peanut butter, raisins, chocolate, garlic, cumin, cinnamon, and the remaining ½ teaspoon of salt and puree until smooth.
4. Pour the mixture over the chicken in the slow cooker. Cover and cook on low for 6 hours. Set the lid ajar and continue to cook on low for another 30 minutes.
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5. Garnish with cilantro and lime and serve hot over rice or with corn tortillas.
Pro tip: Be sure to use a very dark chocolate, one that contains at least 70% cocoa and no milk or cream. You can use unsweetened chocolate or unsweetened cocoa powder if you like, but your sauce will need additional sweetening, which you can get by adding a tablespoon or two of sugar or additional raisins.