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Slow-Cooker Chicken Mole

Dark chocolate and spices add richness to the Mexican chile sauce called mole (MOH-lay). Simmer it in a slow cooker along with chicken thighs for a warming weeknight meal.

  • prep: 15 mins
    total time: 4 hours 15 mins
  • servings: 6
Photography: Romulo Yanes

Ingredients

  • 4 pounds boneless, skinless chicken thighs (about 12)
  • Coarse salt
  • 1 can (28 ounces) whole tomatoes
  • 1 medium yellow onion, roughly chopped
  • 2 dried ancho chiles, stemmed
  • 1 large chipotle chile in adobo sauce
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup raisins
  • 3 ounces bittersweet chocolate, finely chopped (1/2 cup)
  • 3 garlic cloves, smashed and peeled
  • 3 tablespoons extra-virgin olive oil
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • Fresh cilantro leaves, for serving

Cook's Note

Great Idea: Serve this dish over rice, or try it with Rice Pilaf with Peas and Almonds.

Directions

  1. Step 1

    Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth.

  2. Step 2

    Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low). Serve chicken and sauce topped with cilantro.

Source
Everyday Food, December 2011

Reviews (11)

  • 16 Feb, 2014

    I ended up using bittersweet chocolate, but doubled the amount...the dish was phenomenal! Will make it again, and soon.

  • 15 Feb, 2014

    Can I use Mexican chocolate instead of bittersweet? ie Abuellita or Ibarra? It seems more dense and not as sweet, so I am not sure if it would work.

  • 13 Feb, 2014

    This was a great recipe but it makes A LOT of sauce. If I had known I would have frozen about half of the sauce. It is important to make rice with this. It would be a little weird to just eat this on its' own. I didn't use an ancho chile and it was fine. I did use a small can of chipotle chiles in adobo. I can take heat but this is about at my limit. I would recommend using only one chipotle chile like martha says. I also think you should use 4 oz of chocolate to make the flavor rounder.

  • 13 Feb, 2014

    This was a great recipe but it makes A LOT of sauce. If I had known I would have frozen about half of the sauce. It is important to make rice with this. It would be a little weird to just eat this on its' own. I didn't use an ancho chile and it was fine. I did use a small can of chipotle chiles in adobo. I can take heat but this is about at my limit. I would recommend using only one chipotle chile like martha says. I also think you should use 4 oz of chocolate to make the flavor rounder.

  • 30 Jan, 2014

    I have a powerful blender (like a Vita Mix), so I didn't bother with all the chopping and just tossed everything in whole and pureed it. It makes a LOT of sauce. I had about 3 lbs of thighs and it was far, far more than needed and nearly overflowed my 4-quart pot. Next time I'm going to use 2 lbs of thighs and freeze half the sauce for next time and it'll still be plenty to have lots of sauce. We both thought it needed a touch more salt, but we just added some sea salt to our bowls.

  • 19 Jan, 2014

    Instead of the almonds, raisins and chocolate I used (are you ready?) NUTELLA! I used 6 chicken thighs, heaping tablespoon of Nutella and instead of the cinnamon and cumin I substituted a heaping teaspoon of homemade Garam Masala (whole black pepper, cumin seed, coriander seed, cinnamon stick, black cardamom seed, star anise - grind to powder in spice grinder). Also added a good pinch of salt. After 6 hours in the slow cookwer, I got a silky smoky sauce. Good stuff. Will make this again

  • 9 May, 2013

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  • 20 Apr, 2013

    Good, not sure if I'd make it again, however. I thought I loved all Mexican food, but apparently, Mole is an acquired taste. I followed the directions to the letter including seasoning the thighs; however, it seemed that the "sauce" was missing something -- salt -- after salting the sauce a little, the flavors and the sauce seemed to perk up a bit. It was somewhat better the next day as well.

  • 4 Sep, 2012

    We are a fussy crew at this house and it's a rare occasion that everyone likes the same meal. This chicken dish was fabulous!!! I'm making it for the 3rd time tonight!

  • 31 Jul, 2012

    This was delicious and so easy compared to other more complicated versions of mole. I used fresh roasted poblanos to replace the anchos and upped the dark chocolate to 1 cup. Great recipe, thank you!

  • 3 Feb, 2012

    So easy and so very delicious!!