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Recipe For Slow Cooker Chicken Mole

Recipe For Slow Cooker Chicken Mole


  • 4 pounds boneless, skinless chicken thighs (about 12)
  • Coarse salt
  • Freshly ground black pepper
  • 1 (28-ounce) can diced tomatoes
  • 1 medium yellow onion, coarsely chopped
  • 4 dried ancho chiles, stemmed
  • 4 large chipotle chiles in adobo sauce, plus 1 tablespoon adobo sauce (feel free to just use the whole can)
  • 1 cup sliced almonds, toasted
  • 3 ounces bittersweet chocolate, finely chopped (about 1/2 cup)
  • 6 garlic cloves, smashed and peeled
  • 3 tablespoons extra-virgin olive oil
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon


  • 1. Season both sides of the chicken thighs with salt and pepper and place them in the slow cooker.
  • 2. Place all of the remaining ingredients in a blender and blend on high until you have a smooth consistency, about 1 to 2 minutes.
  • 3. Pour the sauce into the slow cooker and mix with the chicken.
  • 4. Cook 4 hours on high or 8 hours on low.

Disclaimer: Recipes on this site are a collection of our favorites. Some are our own recipes and others may have not originated on our site and/or have been adapted from other sites.


  1. Heather Cole

    How long/what temp do you usually cook this for? Thanks!! 🙂

    • Derick & Jill

      Hey Heather!
      So sorry the last point wasn’t on there! I just added it. Cook for 4 hours on high or 8 hours on low. I LOVE mole, but I can’t say this recipe is my own…credit for this one goes to

  2. Tracy

    Thank you for posting your recipes! Mexican food is my favorite!


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