Slow Cooker Chicken Mole: A Rich and Flavorful Mexican Classic
Growing up, my family would gather around the table every Sunday for a big meal, and one dish that always made an appearance was chicken mole. The rich, complex flavors of the sauce would fill the house with an aroma that felt like a warm hug. It was a dish that brought us together, and now, as an adult, I cherish the opportunity to recreate those memories in my own kitchen. This slow cooker chicken mole recipe is not just a meal; it’s a celebration of culture, family, and love.
What Makes It Special
This slow cooker chicken mole stands out for several reasons:
- Depth of Flavor: The combination of spices, chocolate, and chilies creates a sauce that is both rich and complex.
- Convenience: Using a slow cooker allows the flavors to meld beautifully while you go about your day.
- Versatility: This dish can be served with rice, tortillas, or even as a filling for tacos, making it adaptable for any occasion.
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 6-8 hours | Servings: 6
- 4 boneless, skinless chicken breasts
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 can (15 oz) tomato sauce
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro (for garnish)
Step-by-Step Instructions
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In a slow cooker, combine the chopped onion, minced garlic, chicken broth, and tomato sauce.
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Add the cocoa powder, chili powder, cumin, cinnamon, salt, and pepper. Stir until well mixed.
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Place the chicken breasts into the slow cooker, ensuring they are submerged in the sauce.
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Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
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Once cooked, shred the chicken in the sauce and stir to combine.
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Serve hot, garnished with fresh cilantro.
My Pro Tips
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For an extra kick, add a chopped jalapeño or a dash of cayenne pepper to the sauce.
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If you prefer a smoother mole, blend the sauce before adding the chicken.
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Feel free to substitute the chicken with turkey or even tofu for a vegetarian option.
What to Serve With It
- Fluffy white rice
- Warm corn tortillas
- Refried beans
- A fresh avocado salad
- Chilled Mexican beer or a fruity margarita
FAQs
Q: Can I make this dish ahead of time?
A: Absolutely! You can prepare the mole sauce a day in advance and store it in the refrigerator. Just add the chicken when you’re ready to cook.
Q: Is mole sauce spicy?
A: The spice level can vary based on the type of chilies used. This recipe is mild, but you can adjust the chili powder to your taste.
The Heart of the Dish
This slow cooker chicken mole is more than just a recipe; it’s a way to connect with my roots and share a piece of my heritage with others. Each bite is a reminder of family gatherings and the love that goes into cooking. I hope this dish brings you as much joy as it has brought me over the years.
Your Turn
I invite you to try this recipe and make it your own! Feel free to tweak the ingredients or share your own stories about chicken mole. I’d love to hear how it turns out for you!
Slow Cooker Chicken Mole: A Rich and Flavorful Mexican Classic
Ingredients
- 1 cup chopped onion
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup tomato sauce
- 2 tablespoons cocoa powder
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 4 boneless, skinless chicken breasts
- Fresh cilantro for garnish
- Fluffy white rice
- Warm corn tortillas
- Refried beans
- A fresh avocado salad
- Chilled Mexican beer or a fruity margarita
Instructions
- In a slow cooker, combine the chopped onion, minced garlic, chicken broth, and tomato sauce.
- Add the cocoa powder, chili powder, cumin, cinnamon, salt, and pepper. Stir until well mixed.
- Place the chicken breasts into the slow cooker, ensuring they are submerged in the sauce.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
- Once cooked, shred the chicken in the sauce and stir to combine.
- Serve hot, garnished with fresh cilantro.
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