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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:
  • Total Time:
  • Servings: 6
Slow-Cooker Chicken Mole

Photography: Romulo Yanes

Source: Everyday Food, December 2011

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

Directions

  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. 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.

Cook's Note

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

Reviews (11)

  • kasiek83 16 Feb, 2014

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

  • kasiek83 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.

  • cellochick451 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.

  • cellochick451 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.

  • Emily9802 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.

  • lhamid123 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

  • dazee39l 9 May, 2013

    This article is something that will help me with my class assignment. It helped me to better understand another aspect of this topic. Thanks.
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  • csnwin 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.

  • Sk8RMom 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!

  • thePRIMEpursuit 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!

  • kmleblond 3 Feb, 2012

    So easy and so very delicious!!

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