Chicken Mole

While I’d love to slave over a hot stove, sometimes my crock pot can be a lifesaver. As you know, we moved into our home not too long ago and I was overly ambitious thinking we would have the house done in a few weeks. Yep, being a homeowner is much harder work than I expected (believe me when I say I already thought it would be super difficult) and people were correct in telling us it is a never ending project. So have you figured it out? We are definitely nowhere close to getting our home where we would like it to be, but it’s getting there.

As we patiently learn about our home, we have less time to truly cook and bake everyday, so I turn to my crock pot. “Hello friend.” Pulled pork is simple enough and chili is always a great option, but one, pulled pork is so expected – boring – and it is getting way too hot to enjoy a warm bowl of good chili; this makes me sad…perhaps creating a lighter chili is needed for the Summer. Anyways, I searched the web for ideas – surely there had to be something filling, yummy and unique that could satisfy our hunger. That’s when Chicken Mole popped up. Brilliant! I can serve it with tortillas to make it a fulfilling meal.

This Chicken Mole is the perfect solution for a busy body. Every ingredient is tossed into your crock pot to cook away just in time for dinner. There’s little effort, and the result: yummy shredded chicken in a well-balanced and flavored sauce.

Chicken Mole

Cook Time: 3 hours, 30 minutes

Yield: Serves 6


  • 1 large white onion, chopped
  • 1/2 cup raisins
  • 3 cloves garlic, chopped
  • 2 tbsp toasted sesame seeds
  • 1 finely chopped chipotle chile in adobo sauce
  • 3 tbsp peanut butter
  • 1-28 oz. can crushed tomatoes
  • 1 tsp sugar
  • 1 tsp ground cinnamon
  • 4 tsp chili powder
  • 1 tsp ground cumin
  • 1/8 tsp ground nutmeg
  • 3 tbsp unsweetened cocoa powder
  • 1/4 cup cilantro, chopped
  • 1 1/2 lbs skinless, boneless chicken breasts
  • 12 tortillas


  1. Place the onion, raisins, garlic, sesame seeds, chipotle pepper, peanut butter and crushed tomatoes in a slow cooker.
  2. Stir in the sugar, cinnamon, chili powder, cumin, nutmeg, cocoa powder and cilantro.
  3. Place the chicken in the sauce making sure to cover entirely with the sauce.
  4. Cover and cook on high until chicken is very tender, about 3 1/2 hours.
  5. Using two forks, remove the chicken to a plate or cutting board and shred the meat. Stir the shredded meat into the sauce and serve with tortillas.

Recipe adapted from

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