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Slow Cooker Chicken Mole Recipe

Slow Cooker Chicken Mole Recipe - Easy Family Meal

I still remember the first time I tasted chicken mole. A friend had invited me over for dinner, and she served it with such passion. 
The aroma filled her home, wrapping around us like a warm hug. I was curious about the complex blend of flavors in that dish. After that night, I was hooked.
Fast forward to creating my own version, which is oh-so-easy to whip up in a slow cooker. You can just toss in the ingredients and let time work its magic. Picture this: tender chicken, rich chocolate notes blended with spices, and a hint of heat. If your mouth isn’t watering yet, just wait until you taste it.
This recipe isn't just about cooking; it's about crafting something hearty and delightful for friends and family. It's a warm bowl of comfort that can bring everyone together, and boy, is it versatile. Let's roll up our sleeves and get cooking!
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Prep Time 30 minutes
Cook Time 4 minutes
Total Time 34 minutes
Servings: 8
Course: Dinner
Cuisine: Mexican
Calories: 214
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless chicken breasts
  • 1 tablespoon arrowroot powder combined with 2 tablespoons cold water
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons concentrated tomato paste
  • 1/2 yellow onion, finely chopped
  • 4 cloves garlic, peeled and minced
  • 2 1/2 cups chicken stock
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • Salt, to your preference
  • Freshly cracked black pepper, to taste
  • 1 tablespoon honey
  • 1/4 cup ground chili powder
  • 1 teaspoon sea salt
  • 1 jalapeño, finely diced optional
  • 2 tablespoons avocado oil
  • 3 tablespoons Organic SunButter

Method
 

Step 1: Prepare the Chicken
  1. Start by selecting your boneless chicken breasts. Pat them dry with a paper towel. This helps the outside sear nicely, giving texture to the finished dish. Next, season both sides with salt and pepper.
Step 2: Sauté the Aromatics
  1. In a pan, heat the avocado oil over medium heat. Toss in the finely chopped onions and minced garlic. Sauté until fragrant and translucent—about 3 to 5 minutes. This step adds depth and sweetness to the dish, elevating the overall flavor.
Step 3: Combine the Mole Base
  1. In a bowl, mix the arrowroot powder with cold water to form a slurry. This will help to thicken the mole.
    Add the cocoa powder, tomato paste, chicken stock, smoked paprika, ground cinnamon, cumin, honey, chili powder, sea salt, and jalapeño (if using). Whisk until well combined to ensure there are no lumps.
Step 4: Layer Ingredients in Slow Cooker
  1. Here comes the fun part! Start by placing the seasoned chicken breasts in the slow cooker. Pour the sautéed onion and garlic mixture over the top, followed by the mole mixture. Cover and set your slow cooker on low. Let it simmer for 6 to 8 hours or on high for 3 to 4 hours.
Step 5: Shred and Serve
  1. When cooking time is done, carefully take out the chicken breasts. Shred them using two forks—tender chicken practically pulls apart. Return the shredded chicken to the slow cooker and stir it in with the sauce.

Notes

  • Avoid Overcooking: Keep an eye on the cooking time. Overcooking may dry out the chicken, losing that tender texture.
  • Experiment with Spice: Adjust the heat to your family’s preference. You can add more chili powder or use milder peppers like poblano if desired.
  • Store Leftovers Correctly: If you have any leftovers, store them in an airtight container in the fridge. They taste even better the next day!
  • Garnish with Fresh Herbs: Use cilantro or parsley as a fresh touch when serving to brighten the dish.
  • Make It Ahead: This meal is excellent for meal prep. Just prepare the ingredients, store in the fridge, and toss in the slow cooker when you're ready.