Slow Cooker Chicken Mole

"A unique blend of spices and cocoa powder turns into a rich and complex mole sauce after a long simmer in the slow cooker. Adapted from a recipe by Elaine05 at"
Slow Cooker Chicken Mole created by Bonnie B.
Ready In:
6hrs 20mins




  • Combine all ingredients in a slow cooker. Cook on low 5-6 hours until chicken is tender. Chicken may be served intact with sauce spooned over, or you may shred the chicken using two forks and stir into the sauce before using as a taco/tortilla filling, or as a dip for chips.

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  1. Bonnie B.
    Slow Cooker Chicken Mole Created by Bonnie B.
  2. Daniel H.
    In the slow cooker now. Pretty much spot on your orig. Let you know this evening.
  3. Carol C.
    Marvelous Recipe!! I've made it twice to rave reviews by ALL! My suggestions: Use ONLY 1-2 of the adobe chiles!!; substitute dark-chocolate covered raisins; use New Mexican Chili Powder (if you can get it!); substitute 1 whole round of Abuelita's Mexican Hot Chocolate - broken into pieces. Definitely shred the chicken & serve in warm whole wheat tortillas!! MMMmmmm!!!
  4. ellie_
    This was great and easy too -- just toss everything in the crockpot and let it do its thing! Served with tortillas and rice. Thanks for sharing!
  5. cynthia912
    I thought this was very good, except one thing. IT WAS REALLY SPICEY! I was wondering how much chili and adobo to put in, (I put in a whole 12 oz can), and when I looked at the recipe again to make a review, I noticed, "ONE CHILI", not one can. . . my mistake! <br/><br/>I did make a small change (other than too many chilies). I let everything cook for a while then I took the sauce out and put it in the blender for a more "traditional;" mole texture (at least based on the mole I've seen before). <br/><br/>I did enjoy this (at least as much as I could taste with so much heat), so I will give this another shot. I love that I can make this in my crock pot in very little time for me.



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