Dinner

Slow Cooker Chicken Mole Recipe

ByMatteo Rossi December 29, 2025December 29, 2025

Introduction

This deeply flavorful chicken mole is made effortlessly in a slow cooker, blending smoky, sweet, and spicy notes into an unforgettable dish perfect for family meals. It’s a comforting and rich recipe that delivers authentic taste with minimal hands-on time.

The dish shows six pieces of cooked chicken, golden brown and shiny from a sauce, arranged close together in a black cooking pot. The chicken is covered with small green herb sprinkles, and scattered around are dark cherries and light golden raisins, adding pops of dark red and yellow. The sauce around the chicken is dark and glossy, thick enough to hold the fruits and herbs in place. The surface under the pot is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large onion, chopped
½ cup raisins
3 cloves garlic, chopped
2 tablespoons toasted sesame seeds (optional)
1 canned chipotle chile in adobo sauce, finely chopped
3 tablespoons peanut butter
28 ounces crushed tomatoes (1 can)
1 teaspoon sugar
1 teaspoon ground cinnamon
4 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon ground coriander
⅛ teaspoon ground nutmeg
3 tablespoons unsweetened cocoa powder
1 ½ pounds skinless boneless chicken breasts

Instructions

Step 1: Add the onion, raisins, garlic, sesame seeds, chipotle chile, peanut butter, crushed tomatoes, sugar, cinnamon, and chili powder to a blender or food processor. Blend until smooth.
Step 2: Transfer the blended sauce to the slow cooker, scraping the sides to get it all in.
Step 3: Add the chicken breasts to the slow cooker and coat well with the mole sauce.
Step 4: Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is tender.
Step 5: Remove the chicken, shred it with forks, then return it to the slow cooker and stir to combine with the sauce.
Step 6: Serve the chicken mole with rice or warm tortillas.

Tips & Variations

For extra depth, toast the sesame seeds before adding them to the blender.
Adjust the amount of chipotle chile to suit your preferred spice level.
Try swapping peanut butter for almond butter if allergies are a concern.
Serve with cilantro and lime wedges for a fresh finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The mole sauce and shredded chicken reheat beautifully in a saucepan over low heat or in the microwave. This dish also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a close-up of six pieces of golden-brown chicken thighs cooked in a black dish. The chicken is topped with small bits of green herbs sprinkled over the surface, adding a fresh touch. Between the chicken pieces are dark brown dried fruits and small yellow chunks, likely cooked onions or garlic, sitting in a shiny brown sauce that covers the bottom of the dish. The texture of the chicken skin looks crispy and well roasted with some caramelized spots, while the sauce appears thick and glossy. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a slow cooker?

Yes, you can simmer the sauce and chicken on the stovetop over low heat for 1.5 to 2 hours until the chicken is tender, stirring occasionally to prevent sticking.

What can I serve with chicken mole?

Chicken mole is delicious served with steamed white or brown rice, warm corn or flour tortillas, and a side of black beans or a simple salad for a complete meal.