Total Time
7hrs 30mins
Prep 30 mins
Cook 7 hrs

In the spring of 2001, I happened to be in Vidalia, Georgia, checking out the onion crop, when I made a very good decision to stop in at a small mom and pop Mexican grocery. The lady who was running the store (Laura Medrano) spoke no English and I spoke no Spanish; however, this did not prevent her from answering all my questions about Mexican food -- we used hand signals, Pidgin English/Spanish, and occasionally she would grab something off the shelf to show me an ingredient. Anyway, after about half an hour, she successfully conveyed to me how to make a good chicken mole. Since then, I've made it twenty or thirty times and we really like it. This is an easy crock pot recipe and I think that your family will like it too!

Ingredients Nutrition

Directions

  1. Mash up the mole paste in the chicken broth until it is mostly dissolved.
  2. Place all ingredients in a large crock pot and set on high setting for 1 hour, then reduce to the low setting for six more hours.
  3. Serve chicken and sauce over cooked rice or cooked egg noodles.

Reviews

(1)
Most Helpful

I have never made a chicken mole, and I grabbed a jar of the green mole sauce on a whim. I'm glad I did because this recipe made a delicious dinner. I omitted the green chilies because I have small children (ages 4 and 5). The two kids said I was 'a good cooker' and that they were going to eat 'everything I cooked forever', so I am taking that as a rave review. My husband also thought it was delightful.

The other variations I had to implement were: I made my own adobo seasoning as I didn't have that. I added some paprika, cumin, onion and garlic powder, salt and pepper, ancho chili seasoning cube and a bay leaf; I added no water, just an entire 900mL container of chicken stock; and lastly, instead of fresh tomatoes I used a large can of diced.

I will definitely make this again. It was very easy in the crock pot.

XiolaBlue August 15, 2010

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