Rich, smoky, and layered with bold flavors, this Slow Cooker Chicken Mole makes it simple to enjoy a classic Mexican favorite at home. Tender shredded chicken simmers in a velvety mole sauce built from roasted chiles, toasted seeds and nuts, warm spices, a touch of chocolate, and a little sweetness. The slow cooker does the work — prep in 20 minutes, set it, and come back to a comforting, impressive meal that’s perfect over rice or tucked into tortillas for tacos.
I love mole sauce: it’s slightly spicy, slightly sweet, and richly complex thanks to a mix of roasted chiles, toasted seeds and nuts, warm spices, and dark chocolate. Traditional mole can be time-consuming, so this slow cooker version keeps the deep, layered flavor while dramatically cutting hands-on time. The slow cooker helps the flavors meld slowly and makes the chicken incredibly tender and easy to shred.
Ingredients
- 1 pound tomatillos, husks removed
- 1 large Anaheim chili, sliced in half
- 4 pasilla chilies, sliced in half
- 2 tablespoons olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 6 serrano peppers, minced
- 1/2 cup raisins
- 1/4 cup almonds
- 1/4 cup sesame seeds
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1/2 tablespoon black pepper
- 1 tablespoon dried oregano
- 3 ounces dark chocolate, chopped
- 2 tablespoons brown sugar
- 1 tablespoon peanut butter
- 2 pounds boneless, skinless chicken breasts or thighs
- 8 corn tortillas (for serving)
Instructions
Prepare the mole sauce and slow-cook the chicken. The steps below are straightforward: roast, sauté, blend, and slow-cook. If your food processor or blender is small, blend in batches to avoid overflow.
- Preheat the oven broiler to high. Arrange the tomatillos, Anaheim chili, and pasilla chilies on a baking sheet and broil for 6–8 minutes, turning as needed, until they are slightly charred.
- While the chiles and tomatillos roast, heat the olive oil in a skillet over medium-high heat. Sauté the diced onion and minced serrano peppers for 5–6 minutes, then add the garlic and cook for one more minute. Remove from heat and set aside.
- Allow the roasted chiles and tomatillos to cool slightly. Peel the skins from the chilies and remove seeds and stems as desired for heat control. Place the roasted chiles and tomatillos in a food processor or blender.
- Pulse the roasted vegetables a few times to break them down. Add the sautéed onion, serrano, and garlic along with raisins, almonds, sesame seeds, ground cloves, cinnamon, black pepper, oregano, dark chocolate, brown sugar, and peanut butter. Blend until very smooth, adding a splash of water or chicken broth if needed to reach a saucy consistency.
- Place the chicken in the bottom of a slow cooker and pour the mole sauce evenly over the chicken. Cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is fully cooked and tender.
- Remove the chicken, shred it with two forks, and return the shredded meat to the sauce to absorb more flavor. Adjust seasoning if needed—add salt or more brown sugar to balance heat and acidity.
- Serve the shredded chicken over rice or quinoa, or warm the corn tortillas and assemble tacos. Top with crumbled queso fresco, chopped cilantro, thinly sliced onion, or a squeeze of lime if you like.
Tips & Variations
- Adjust heat: keep or remove seeds from the chiles to control spiciness. Swap serranos for milder jalapeños if preferred.
- Texture: for a smoother mole, strain the blended sauce through a fine mesh sieve before adding it to the slow cooker.
- Protein variations: use boneless pork shoulder or beef chuck in place of chicken; increase slow-cook time to ensure tenderness.
- Vegan option: replace chicken with hearty vegetables or tofu and use vegetable broth if adapting to a plant-based meal.
- Make-ahead: mole sauce stores well in the refrigerator for up to 4 days or freezes for up to 3 months; thaw and reheat before serving.
Serving Suggestions
Serve this slow cooker chicken mole over fluffy rice or cilantro-lime rice, on quinoa for a lighter option, or spoon it into warm tortillas for tacos. Garnish with fresh cilantro, crumbled cheese such as queso fresco, and a wedge of lime for brightness. Leftovers make excellent enchiladas, tostadas, or a flavorful filling for grain bowls.
Storage
Store leftover chicken mole in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of water or chicken broth to loosen the sauce. For longer storage, freeze in freezer-safe containers for up to 3 months and thaw overnight in the refrigerator before reheating.
This slow cooker chicken mole delivers a complex, satisfying sauce with minimal hands-on time. It’s an excellent option for busy weeknights, meal prep, or feeding a crowd—full of authentic flavors that improve as they meld in the slow cooker.