Martha Stewart Slow-Cooker Chicken Mole is an easy take on the complex Mexican classic, built on ancho chiles, bittersweet chocolate, toasted almonds, and raisins. Blend the sauce, pour it over chicken thighs, and let the slow cooker do all the work for family dinner.
Serve the mole over steamed rice with warm corn tortillas on the side for a cozy comfort food night. Toast the almonds before blending, since that smoky nuttiness is what ties the rich chocolate sauce together.
Martha Stewart Slow-Cooker Chicken Mole
Course: DinnerCuisine: American, MexicanDifficulty: Easy6
servings15
minutes4
hours600
kcalFall-apart tender chicken thighs in a dark, velvety sauce with notes of bittersweet chocolate, toasted almonds, warm cumin and cinnamon, and a hint of fruity raisin sweetness.
Ingredients
4 pounds boneless, skinless chicken thighs (about 12)
Coarse salt
1 can (28 ounces) whole tomatoes
1 medium yellow onion, roughly chopped
2 dried ancho chiles, stemmed
1 large chipotle chile in adobo sauce
1/2 cup sliced almonds, toasted
1/4 cup raisins
3 ounces bittersweet chocolate, finely chopped (½ cup)
3 garlic cloves, smashed and peeled
3 tablespoons extra-virgin olive oil
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Fresh cilantro leaves, for serving
Directions
- Season the chicken: Season chicken thighs with salt and place in a 5-to-6-quart slow cooker.
- Blend the sauce: In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth.
- Cook on low or high: Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low).
- Serve: Top chicken and sauce with fresh cilantro leaves.
FAQs
What cut of chicken works best for slow-cooker chicken mole?
Boneless, skinless chicken thighs hold up the best over long cooking times because they stay moist and turn tender without drying out. You can use bone-in thighs instead, but remove the skin before serving so it does not go rubbery. Avoid chicken breasts here, since 4 to 8 hours in a slow cooker will turn them chalky and stringy.
Can I make chicken mole ahead of time?
Store the mole sauce in an airtight container in the fridge for up to 4 days or freeze it for up to 3 months. Thaw it in the refrigerator overnight, then bring it to a simmer over medium heat before serving. The sauce actually tastes better the next day once all the spice and chocolate notes have had time to meld.
What can I substitute for dried ancho chiles?
Dried guajillo chiles are the closest swap, and you can use 3 guajillos for the 2 anchos called for here. Ancho chiles are just dried poblano peppers, so they are mild with a sweet, almost fruity flavor. If you skip the anchos entirely, the sauce will lose its signature depth, so try a Mexican grocery or the international aisle before substituting.
Do I need a special blender for the mole sauce?
A high-speed blender like a Vitamix gives the smoothest sauce, but a standard blender works as long as you blend for a full 60 seconds. Do not use a food processor because it cannot get the almonds and chiles smooth enough, and you will end up with a grainy texture. If chunks remain, strain the sauce through a fine-mesh sieve before pouring it over the chicken.
What should I serve with chicken mole?
Steamed white rice is the classic pairing, with warm corn tortillas on the side to scoop up the sauce. Pinto beans, either simmered or refried, make a filling side. Pickled red onions and a scatter of fresh cilantro on top add brightness that cuts through the rich chocolate sauce.
