Slow Cooker Chicken Mole

Slow Cooker Chicken Mole is a rich and flavorful Mexican dish that combines tender chicken with a complex, chocolate-infused mole sauce. This traditional sauce is made with a blend of dried chilies, tomatoes, spices, and a touch of bittersweet chocolate, creating a deep, earthy flavor profile that’s both savory and slightly sweet. By using a slow cooker, this recipe simplifies the process of making mole, allowing the ingredients to meld together over hours of slow cooking. The result is a succulent, fall-apart chicken bathed in a luscious mole sauce, perfect for serving over rice or with warm tortillas. This dish is ideal for family dinners or entertaining guests, offering a taste of authentic Mexican cuisine that’s both comforting and exotic.

Ingredients:

• 2 pounds boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1/4 cup tomato paste
• 1/4 cup smooth peanut butter
• 1/4 cup raisins
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 2 cups chicken broth
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• Salt and black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Sesame seeds (for garnish)
• Cooked rice or warm tortillas (for serving)

Instructions:

1. Prepare the Chicken:
   • Season the chicken thighs with salt and black pepper. Heat the olive oil in a skillet over medium-high heat. Add the chicken thighs and sear them for 2-3 minutes on each side until browned. Transfer the seared chicken to the slow cooker.
2. Prepare the Sauce:
   • In the same skillet, add the chopped onion and garlic. Sauté for 3-4 minutes until softened. Transfer the onions and garlic to the slow cooker.
3. Add the Sauce Ingredients:
   • To the slow cooker, add the diced tomatoes, tomato paste, peanut butter, raisins, cocoa powder, chili powder, cumin, cinnamon, cloves, smoked paprika, and cayenne pepper (if using). Pour in the chicken broth, apple cider vinegar, and honey. Stir to combine all the ingredients.
4. Cook the Chicken Mole:
   • Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
5. Finish the Sauce:
   • Once the chicken is cooked, use a fork to shred the chicken thighs in the slow cooker. Stir the shredded chicken into the mole sauce, ensuring it’s well-coated. Taste and adjust seasoning with additional salt, pepper, or honey if needed.
6. Serve:
   • Serve the Slow Cooker Chicken Mole over cooked rice or with warm tortillas. Garnish with fresh cilantro and a sprinkle of sesame seeds for added flavor and texture.

Slow Cooker Chicken Mole is a delicious and easy way to enjoy the deep, complex flavors of traditional mole sauce. Its slow-cooked tenderness and rich, chocolate-infused sauce make it a memorable and satisfying meal that’s perfect for sharing with family and friends.