Slow-Cooker Chicken Mole

Our slow-cooker chicken mole recipe is an approachable way to make the layered, deeply flavored Mexican dish at home. The pared-down ingredient list includes raisins, canned and dried chiles, chocolate, almonds, and spices that add depth and dimension. Besides a slow cooker, you’ll need a blender to puree the sauce and a few hours for the gentle heat to work its magic.

Mole is traditionally served over chicken or turkey; we’ve opted to cook boneless, skinless chicken thighs directly in the sauce to cut down on prep work. The recipe makes plenty of sauce, so there's enough to freeze for a future meal.

What Is Mole?

Mole (pronounced MOH-lay) is a rich, layered, and complex sauce of Mexican origin. Several styles of mole exist, but the most common—and the version this recipe is based on—is the thick, dark-brown mole Poblano. With its long list of ingredients, including dried chiles, nuts, raisins, seeds, and spices, traditional mole Poblano is typically a multi-hour—if not multi-day—affair. For this reason, it’s usually reserved for holidays and special occasions.

Key Ingredients for Slow-Cooker Mole

Chiles: This recipe uses two types of chiles: canned chipotle in adobo sauce and dried anchos. The chipotle provides a subtle kick, while the ancho chiles—which are dried poblano peppers—lend a deep, almost fruity flavor without much heat.

Almonds: Mole Poblano's rich texture typically comes from nuts and/or seeds. In this recipe, we employ sliced almonds for their thickening power; thin and delicate, they break down easily in the blender to meld seamlessly into the sauce.

Raisins: You'll nearly always find raisins in this type of mole, and our recipe is no exception. Use black raisins, not golden, for the best flavor.

Chocolate: Chocolate is a common ingredient in mole Poblano, bringing delicious depth to the complex sauce. Purchase bittersweet chocolate; it has a cacao percentage between 60 and 85—you don't want to add excess sugar to the sauce. If you're able to locate Mexican chocolate (from a brand such as Ibarra), we recommend you use it.

Spices: Cumin and cinnamon round out the spice notes in our mole. We call for ground spices for ease; for the best flavor, grind whole spices yourself, then measure out the amounts called for.

Chicken: Boneless, skinless chicken thighs simmer gently in the sauce, turning wonderfully tender over the long cook time. You could use bone-in thighs instead, just remove the skin before serving.

Equipment Needed

In addition to a slow-cooker, you'll need a blender—preferably a high-speed model—to puree the sauce. We don't recommend using a food processor as it may not create a smooth enough texture.