Come home to a meal that tastes like you slaved in the kitchen all day: Try this chicken mole recipe

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Traditional Mexican mole sauces are among the most complex sauces you can make. A classic recipe can take not just hours to make, but literally days. The recipe below is a very simple version that gives you all the flavors of mole — rich dark chocolate, spicy chiles, and earthy spices like cumin and cinnamon — in an easy, set-it-and-forget-it slow cooker stew.
While a traditional mole starts with whole chilies, whole spices, whole nuts, and dried fruit, all of which are ground with a mortar and pestle, this one uses ground chiles and spices and almond butter. Put all of the sauce ingredients in a blender and process until smooth, pour this over your chicken in the slow cooker, and boom! You’re good to go.
Cooktop Cove
Slow Cooker Chicken Mole
10 minutes
4 or 8 hours
4 or 8 hours plus 10 minutes
4 pounds boneless, skinless chicken thighs (about 12)
Freshly ground black pepper
1 (28-ounce) can diced tomatoes
1 onion, quartered
3 tablespoons chili powder
2 chipotle chiles in adobo sauce, plus 1 tablespoon adobo sauce
½ cup almond butter
3 ounces bittersweet chocolate, chopped
4 garlic cloves, peeled
3 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon cinnamon
Season both sides of the chicken thighs with salt and pepper, and place them in the slow cooker.
In a blender, combine the tomatoes, onion, chile powder, chipotle chiles with adobo sauce, almond butter, chocolate, garlic, olive oil, cumin, and cinnamon. Blend until smooth, and then pour the mixture over the chicken in the slow cooker.
Cover and cook on low for eight hours or on high for four hours. Serve hot.
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