Chicken Mole

Chicken Mole Slow Cooker Style (Mole Poblano)

Cuisine Southwestern
Author Anita's Table talk


  • 2 Tablespoons olive oil
  • 1 large onion chopped
  • ½ cup raisins don’t skip these
  • 3 cloves garlic chopped
  • 2 tablespoons toasted sesame seeds optional
  • ½-1 finely chopped chipotle chile pepper from canned chipotle pepper in adobo sauce
  • 3 Tablespoons peanut butter
  • 1 28 ounce can crushed tomatoes
  • ½ teaspoon salt
  • ½ teaspoon sugar or honey
  • ½ teaspoon oregano
  • 1 teaspoon ground cinnamon
  • 3-4 teaspoons chili powder to taste
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • teaspoon ground nutmeg
  • 3 Tablespoons unsweetened cocoa powder
  • 1-2 Tablespoons of cider vinegar or juice of 1 large lime
  • pounds skinless boneless chicken breasts or thighs


  1. SAUTE onions in olive oil for 2-3 minutes until softened. PLACE sautéed onion, raisins, garlic, toasted sesame seeds (if using), chopped chipotle pepper, peanut butter and crushed tomatoes in slow cooker.
  2. STIR in salt sugar, oregano, cinnamon, chili powder, oregano, cumin, coriander, nutmeg, cocoa powder, cider vinegar (or lime juice). PLACE chicken in the sauce.
  3. COVER. COOK on low until chicken is very tender, about 4-5 hours. REMOVE chicken from the slow cooker. PLACE sauce in blender or use an immersion blender, and BLEND to a smooth consistency. RETURN chicken and sauce to the slow cooker to keep warm. TASTE. If it still tastes bitter, ADD an extra squeeze of lime or 1-2 teaspoons of cider vinegar. SERVE with a side of rice.
  4. Variation: In place of cocoa and sugar, you can use 1 or 2 whole Mexican chocolate disks, grated (found in the ethnic aisle or the grocery or Mexican specialty store).