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Slow-Cooker Chicken Mole

Recipe photo courtesy of Romulo Yanes

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.

Source: Everyday Food, December 2011
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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

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  • ishaolinma4928149
    28 APR, 2018
    Even though you don't need 20 to hundred ingredients, this mole still is not authentic or traditional. This kind of mole has no tomato products or garlic for traditional mole that our family makes. Peanuts or peanut butter are a must. (I see someone used Nutella. This could work if you have a peanut allergy.) You can use the chiles stated in this recipe but dried ground chile powder is fine. We use a mild chile powder. Personally, I make a homemade enchilada sauce and add cocoa powder and peanut butter. You don't need a lot of ingredients because the chiles overpower all the other tastes except for the peanut butter. Mole is a simple Mexican recipe that uses a lot of leftover foods even burnt toast at times. But, many of them are not necessary for a good mole. You probably have some leftover foods to use in your kitchen like other nuts and seeds, bread or toast, raisins, spices, herbs like cumin and oregano. Use these herbs common to Mexican cooking. My husband does not like his mole sweet, but I do so I squirt some agave syrup on mine. I suggest you keep it simple. Traditional Mexican cooking is really very simple. Don't let a lot of these fusion recipes make you believe otherwise. Many of them are not authentic or traditional.
    Reply
  • MS11844186
    25 JUN, 2017
    This is a very easy and very delicious recipe. My mexican friend said - this is not true mole..... but when she & her BF, came over dinner - they loved it. We have been cooking this for years and has been a hit at dinner parties of 10-12 people. The sauce is delicious and is so easy to make. We love it.
    Reply
  • MS11575675
    16 MAY, 2017
    Note to Martha's staff -- why on earth would you filter the words "[filtered]y" and "subs[filtered]ute?" Please put them back in my text so people can understand what I wrote. Thank you!
    Reply
  • MS11575675
    16 MAY, 2017
    Mole Poblano is one of the world's great sauces. I suspect the problem with some people's results may be that this recipe does not use all real Mexican ingredients. (Though it's simplified, it's not a bad version of a mole recipe. An authentic mole has over 100 ingredients.) One of the main offenders is probably the chocolate. Bitter chocolate won't work at all. Bittersweet chocolate has much less sugar in it than Mexican chocolate used for mole (Ibarra or Abuelita). I think this is why the salt improved it, but didn't make it really good. Go to the ethnic or Hispanic section of a good grocery store and look for Ibarra (my fave). If the sauce is not rich enough, add some more chocolate and taste again. Or, you could experiment with adding some sugar if you use the bittersweet American chocolate. (Note that the person who doubled the chocolate said the sauce was phenomenal.) Also, when using chipotles in adobo, be very careful of the amount of adobo since it is very [filtered]y. One chipotle with just a little adobo clinging to it would be enough [filtered]e for me! It won't work to subs[filtered]ute a can of chipotles in adobo for the anchos, which are milder and give a smoky, smooth flavor to the sauce. For those cooks who want to try the mole again, but don't want the insecurity of making the recipe, Dona Maria (brand) makes a decent mole in a jar. Thin it with chicken broth (homemade, if possible) and add a chunk or 2 of Ibarra (1/2 to 1 round of chocolate). I hope this helps more of you to enjoy this wonderful, exotic dish which Mexicans use to celebrate very special occasions.
    Reply
  • MS11322780
    17 SEP, 2015
    Delicious and easy! As the others said, it makes a lot of sauce. I shredded the chicken, cooked a little longer in the sauce and used it in tacos. YUM. It has been added to the family's 'Keeper Recipe' list.
    Reply
  • MS10940915
    16 FEB, 2014
    I ended up using bittersweet chocolate, but doubled the amount...the dish was phenomenal! Will make it again, and soon.
    Reply
  • MS10940915
    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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply

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