Best 6 Crock Pot Chicken Mole Recipes

SLOW-COOKER CHICKEN MOLE

Steps:

• Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth.
• Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low). Serve chicken and sauce topped with cilantro.

SLOW-COOKER CHICKEN MOLE

Steps:

• For the chicken mole: Place the ancho and pasilla chiles, slivered almonds and pepitas in a large skillet over medium-high heat. Toast until the pepitas begin to pop and the almonds are deep golden brown, 4 to 5 minutes. Remove the chiles to a small bowl and cover with boiling water; set another small bowl on top of the chiles to keep them submerged. Let soak for 30 minutes. Set the almonds and pepitas aside.
• Meanwhile, place the Mexican chocolate in a small microwave-safe bowl and microwave on high power for 1 minute. Stir together the melted chocolate; unlike conventional chocolate, it will have a grainy, paste-like consistency.
• Add the melted chocolate to a food processor with the toasted almonds and pepitas and the onions, garlic, sesame seeds, tomatoes, raisins, vinegar, chipotle puree and pepper, cinnamon, coriander, cumin, cloves and 1 teaspoon kosher salt. Drain the ancho and pasilla chiles and add them to the food processor. Process to a smooth sauce.
• Place the chicken breasts and legs in a 6.5-quart slow cooker and sprinkle liberally with salt. Pour the mole sauce over the chicken, spreading it to cover completely. Place the lid on the slow cooker and cook on high power for 4 hours.
• For the radish salad: About 10 minutes before serving, toss the radishes, radish leaves, cilantro and lime juice together. Season with salt to taste.
• To serve: Place the tortillas over a medium flame (or on a grill or grill pan) and heat until charred in spots but still soft enough to fold.
• Carefully remove the chicken from the slow cooker to a platter. Spoon some mole sauce over the top; serve extra sauce in a bowl on the side. To the platter, add the radish salad, charred tortillas, and lime wedges. Garnish the chicken with the toasted sesame seeds.

SLOW COOKER CHICKEN MOLE

Steps:

• Add chicken to the crockpot, and salt and pepper generously.
• In a large skillet, add avocado oil, minced onion, garlic and jalapeno (if using), and saute over medium high heat until translucent and fragrant, about 6 minutes.
• Add chili powder, cinnamon, cumin and salt, and stir combine with vegetables.
• Pour in chicken broth, and add tomato paste and SunButter. Use a whisk to smooth and combine. Bring to a low simmer.
• Mix arrowroot with 2 tablespoons of water, and then stir it in to the sauce while stirring.
• Add cocoa powder and salt, and adjust chili powder and salt to your taste.
• At this point, you can use an immersion blender or a standard blender to make the sauce ultra smooth. I don't find this necessary. The sauce will have an amazing flavor even if you skip this step.
• Pour half of sauce over the chicken, and set the crockpot to cook on low for 4-5 hours. Set the rest of the sauce aside for serving.
• Remove the chicken breasts shred them or cut into chunks.
• Reheat the remaining sauce to drizzle on the chicken. You can also just add it to the slow cooker with the shredded chicken.
• Store leftovers in the refrigerator for up to 3 days. This shredded chicken mole is amazing frozen. Store in a freezer air-tight container for up to 3 months.

SLOW COOKER CHICKEN MOLE

Steps:

• Combine all ingredients in a slow cooker. Cook on low 5-6 hours until chicken is tender. Chicken may be served intact with sauce spooned over, or you may shred the chicken using two forks and stir into the sauce before using as a taco/tortilla filling, or as a dip for chips.

CHICKEN MOLE FOR CROCK POT

Steps:

• Preheat oven to 350 degrees.
• Combine the almonds, cinnamon stick, coriander, aniseed, sesame seed and cloves on a baking sheet.
• Toast in the oven for 10 minutes or until fragrant and lightly browned; remove and set aside.
• Place chiles on another baking sheet and toast at 350 degrees for 10 minutes; check and stir as needed to prevent burning.
• Remove the chiles from the oven and allow to cool.
• When cool, break chiles lightly, and place in in a large glass bowl.
• Pour 2 cups of hot chicken stock over the chiles and allow to sit for about 30 minutes to 1 hour.
• Preheat broiler and place the 2 tomatoes on a cookie sheet and broil for 5 to 7 minutes or until skin cracks and blisters lightly, turning about every 2 minutes.
• Remove tomatoes from oven and set aside to cool before removing the skin and chopping.
• Pour the chiles and stock into a blender and puree in batches until smooth.
• Add the toasted almonds and spices, peeled and chopped tomato, chocolate, garlic, onion, raisins and salt to taste.
• Blend until smooth, adding remaining stock as needed to make sauce proper consistency.
• The sauce should be just thick enough to coat the back of a spoon.
• Strain the sauce through a medium-meshed sieve to remove seeds and pieces of chile.
• Arrange the chicken pieces in the crock pot and pour sauce over.
• Cook on low for 3 to 4 hours or 6 to 8 hours.
• At 3 to 4 hours the chicken will be firm and retain its shape.
• At 6 to 8 hours, the meat will be falling off the bone.
• Transfer to dinner plates and serve immediately with rice, salad and crusty bread.
• Please Note: The back, neck and chicken wings can be used to make chicken stock.

CROCK POT CHICKEN MOLE

Steps:

• In a blender container or food processor bowl, combine undrained tomatoes, onion, nuts, garlic, jalapeno peppers, cocoa powder, raisins, sesame seeds, sugar, salt and spices.
• Cover and blend until mixture is a coarse puree.
• In the crock pot, place the tapioca.
• Add chicken and then the sauce.
• Cover, and cook on low for 9 hours.
• Serve with hot cooked rice.
• and sprinkle with the pumpkin seeds.