Slow Cooker Chicken Mole

Okay, no one has said I was a bright light. Last night Don made this incredible meal. Now….did I think to take a picture? Heck no. This morning I decided I would post this dish and then exclaimed “we didn’t take any pictures”. Never mind, I am posting this now and tomorrow we will have a picture. I promise and that is because we have some leftovers. Yaaaaay.

  • 1 can whole tomatoes
  • 1 onion, chopped
  • 2 cloves of garlic, crushed
  • 1 tsp. each of chili powder, coriander and salt
  • 1/2 tsp. pepper
  • 1/4 tsp. cinnamon
  • pinch of ground cloves
  • 1/2 cup chicken broth
  • 2 tbsp. raisins
  • 2 tbsp. peanut butter
  • 1 oz. unsweetened chocolate, chopped
  • 2 lbs. chicken thighs and breasts, cut into 1 inch cubes
  • 1/2 cup fresh cilantro (1 1/2 tbsp. dried)
  • 2 tbsp. sesame seeds


Drain the tomatoes, reserving 1/2 cup of juice. Crush the tomatoes and add to the slow cooker with the reserved juice.

Stir in the chopped onion, garlic, chili powder, coriander, salt, pepper, cinnamon and cloves. Stir in the broth, raisins, peanut butter and chocolate. Cover and cook on low for 8-10 hours.


Using a hand immersion blender, blend mole until smooth and set aside.

Take 1  1/2 tsp. dried cilantro, sprinkle over the chicken, and sauté in a casserole with lid, cooking until lightly browned.  Pour the mole over the chicken, cover and simmer on stove top  for  about 35-40 minutes.

Serve over Spanish rice or noodles. We topped ours with homemade Crème Fraiche and grated cheddar cheese.

So help me, this is magnificent. Try it! You will see.


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