Slow Cooker Chicken Mole
August 24, 2021
"This will fit in a 6 quart slow cooker. If you need it gluten free, use the gluten free chicken broth or stock."
- Serving Size: 1 (388.2 g)
- Calories 658
- Total Fat - 33.9 g
- Saturated Fat - 8.9 g
- Cholesterol - 168.9 mg
- Sodium - 352.5 mg
- Total Carbohydrate - 53.2 g
- Dietary Fiber - 2.3 g
- Sugars - 17.5 g
- Protein - 34.3 g
- Calcium - 57.5 mg
- Iron - 3.5 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Get out a large skillet and heat the one tablespoon olive oil. Brown all sides of the chicken. It may take several batches; approximately 10 minutes total.
Lightly coat the bottom of your slow cooker with cooking spray. Put the chicken in the bottom of it. Discard all but one tablespoon of the pan drippings that was in the pan.
In the same skillet that you cooked the chicken, heat the pan drippings. Cook your onion, stirring until they are softened.
Next, add in the garlic, chili powder, cocoa powder, and cinnamon. Cook, stirring for 1 minute.
Add the broth, peanut butter, and tomato paste, stirring it in.
When it is finished, pour it over the chicken that is already in the slow cooker.
It should be cooked on low setting for 4 to 5 hours, or until a thermometer reads 165° Fahrenheit.
Serve the chicken over the cooked Brown rice. If desired, top with cilantro and lime wedges for garnish
- You need a six quart slow cooker.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to use unsweetened cocoa powder, as sweetened cocoa powder will make the mole too sweet.
- If you are using frozen chicken, make sure to thaw it completely before cooking.
- Instead of peanut butter, use almond butter. The benefit of this substitution is that almond butter is slightly lower in saturated fat and higher in healthy fats, providing a healthier option.
- Instead of dark raisins, use dried cranberries. The benefit of this substitution is that cranberries are a source of vitamin C, which can help boost the immune system.
Vegetarian Mole Substitute the chicken thighs with a mixture of cooked black beans, cooked chickpeas, and cooked quinoa. Omit the chicken stock and replace with vegetable stock. Cook on low setting for 4 to 5 hours, or until a thermometer reads 165° Fahrenheit.
Mexican Street Corn Salad: This creamy, zesty salad is the perfect side dish to accompany the Slow Cooker Chicken Mole. It has a delicious combination of flavors from the mayo, cotija cheese, lime juice, and chili powder that will pair perfectly with the mole.
Mexican Rice: This flavorful and colorful side dish is the perfect complement to the Mexican Street Corn Salad and Slow Cooker Chicken Mole. It's made with a blend of spices, vegetables, and rice that will add a delicious depth of flavor to your meal. Plus, it's easy to make and can be served as a side or as a main dish.
Q: Is it possible to make this recipe gluten-free?
A: Yes, it is possible to make this recipe gluten-free. Simply use a gluten-free chicken broth or stock instead of regular chicken broth or stock.
Q: Can I substitute the chicken with another protein?
A: Yes, you can substitute the chicken with another protein such as beef, pork, or tofu. However, you may need to adjust the cooking time depending on the type of protein you choose.
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The famous Mexican dish Mole Poblano is said to have originated in the 16th century in the Convent of Santa Rosa in Puebla, Mexico. The recipe was created by nuns to honor a visiting archbishop.
The dish has been popularized by celebrities like Rick Bayless and Anthony Bourdain, who have featured it on their TV shows and in their cookbooks.