Crockpot Chicken Mole Effortless Flavor Fiesta

Easy Crockpot Chicken Mole A Flavour Fiesta in Your Slow Cooker

By Sally ThompsonOctober 4, 2025

Table of Contents

Crockpot Chicken Mole: Your New Favourite Mexican Night

Fancy some proper tasty Mexican food? Honestly, who doesn't? But sometimes, all that effort seems a bit much, doesn't it? That is where this Crockpot Chicken Mole comes in.

This recipe delivers a rich, complex, and seriously flavourful Mole Dinner with hardly any work. It's a win-win.

A Bit About Mole, Yeah?

Mole (pronounced "MOH-lay") is a traditional Mexican sauce, and its origin goes way back. It is known for its complex flavors.

It's made up of chillies, spices, and even a bit of chocolate. It may sound intimidating, but trust me, Easy Chicken Mole is achievable, even for a novice cook.

This Chicken Mole In Crockpot is a medium difficulty, but the slow cooker does most of the work. Prep time is about 30 minutes, and cook time is 6- 8 hours on low, or 3- 4 hours on high.

This Chicken Mole Recipe Crockpot makes enough for 6-8 servings.

Why You'll Love This Recipe

Okay, so, first off, it's delicious. Seriously. The slow cooking makes the chicken unbelievably tender. But beyond the taste, it is also packed with flavor from all those delicious spices.

Plus, cocoa powder and almonds have antioxidants. Serve this Authentic Mole Recipe Slow Cooker at your next get-together. Mexican Slow Cooker Recipes are a great way to feed a crowd.

This Homemade Mole recipe is special.

The Bits and Bobs You'll Need

Alright, let's talk ingredients. Nothing too scary, promise.

First, you'll need chicken. I go for 2 lbs of boneless, skinless Chicken Mole In Crockpot thighs. You will also need olive oil, salt, and pepper.

For the Mole Sauce , get ready for the good stuff. One large onion, 4 cloves of garlic, and a selection of dried chillies.

2 ancho, 2 guajillo, and, if you're feeling fancy, 1 pasilla. Don't forget the 1/4 cup of almonds, raisins, and pepitas.

Grab some cocoa powder, cinnamon, cumin, and cloves. For liquids, you'll need chicken broth, diced tomatoes, and apple cider vinegar.

Oh, and brown sugar and chocolate.

Ingredients & Equipment for Cracking Crockpot Chicken Mole

Crockpot Chicken Mole Effortless Flavor Fiesta presentation

Right, let's talk ingredients for our Crockpot Chicken Mole . Honestly, don't let the list scare you! It's easier than you think, and the flavour payoff is massive.

We're making Homemade Mole and you will be so glad that you did.

Main Ingredients: The Arsenal of Yum

Here's the lowdown, measurements included, both US and proper metric:

Chicken Thighs: 2 lbs (900g) boneless, skinless beauties. Quality matters here. Go for free-range if you can, you know? The flavour is just better.
Olive Oil: 1 tbsp (15ml) . Extra virgin is boss for searing.
Kosher Salt: 1 tsp (5g) , plus more to taste. Season like you mean it!
Black Pepper: ½ tsp (2.5g) , plus more to taste. Freshly ground is always better.
Onion: 1 large , roughly chopped (approx. 200g ). Yellow or white will do.
Garlic: 4 cloves , minced (approx. 12g ). Don't be shy, garlic is life.
Dried Ancho Chillies: 2 , stemmed and seeded. Gives it that mild heat.
Dried Guajillo Chillies: 2 , stemmed and seeded. Adds a fruity kick.
Dried Pasilla Chilli: 1 , stemmed and seeded (optional). For even deeper flavour.
Blanched Almonds: 1/4 cup (30g) . Adds nuttiness and body.
Raisins: 1/4 cup (30g) . Sweetness is key, innit?
Pepitas (Pumpkin Seeds): 1/4 cup (30g) . Texture and more nuttiness.
Unsweetened Cocoa Powder: 2 tbsp (20g) . Trust me on this one. It adds depth.
Ground Cinnamon: 1 tsp (3g) . Warmth and coziness.
Ground Cumin: ½ tsp (1.5g) . Earthiness for days.
Ground Cloves: ¼ tsp (0.75g) . A touch of spice.
Chicken Broth: 1/4 cup (60ml) . Low sodium is best, so you can control the salt.
Diced Tomatoes: 1 (14.5 oz / 411g) can , undrained.
Apple Cider Vinegar: 2 tbsp (30ml) . Acidity is your friend.
Brown Sugar: 1 tbsp (15ml) . Balances the bitterness.
Bittersweet Chocolate: 1 oz (28g) , chopped. The secret ingredient.
Vegetable Oil: 1 tbsp (15ml) . For sautéing.

Seasoning Notes: Spice It Up Real Good

The secret to a good mole is balancing flavours. Don't be afraid to tweak the spices to your liking! This Chicken Mole In Crockpot is all about the flavours melding in harmony.

Spice combos: Cinnamon, cumin, and cloves are a must. They bring that warmth and depth.
Flavour enhancers: Bittersweet chocolate is essential. It adds a richness you can't get anywhere else.
Substitution options: If you don't have all the chillies, just use what you can find. A little smoked paprika can add a nice smoky note too.

Essential Equipment: Get Your Tools Ready

You really don't need much fancy kit for this Slow Cooker Chicken Mole Recipe .

Slow Cooker (Crockpot): 6-quart or larger is ideal. The bigger, the better, especially if you want leftovers.
Large Skillet or Frying Pan: For searing the chicken.
Blender or Food Processor: To make that smooth mole sauce.
Measuring Cups and Spoons: Accuracy is key, my friend.
Chef's Knife and Cutting Board: Safety first, yeah?
Tongs: For handling the chicken.

Honestly, if you don't have a fancy blender, a stick blender will do in a pinch. Just make sure everything is chopped small before you blend it.

I have been making Crock Pot Mole Chicken Thighs for years. It's also a doddle to clean afterwards, less fuss!

Crockpot Chicken Mole: Your New Weeknight Hero

Fancy a proper flavour bomb without the fuss? Honestly, you need Crockpot Chicken Mole in your life. I know, I know, mole sounds intimidating, all fancy and chef-y.

But trust me, this slow cooker chicken mole recipe is dead easy. We're talking minimal effort for maximum flavour, innit? It is perfect for busy people.

Think effortless flavour fiesta .

Prep Steps: Let's Get Organized

Getting your mise en place sorted is key. It saves so much time, you know? Chop your onion (about 200g) and mince your garlic (around 12g).

Measure out your spices. Get your chillies ready. Toasting is great for the flavours of your homemade mole !

Essential mise en place :

Chop the onion
Mince the garlic
Measure spices
Prep your chillies

Safety first! Use oven mitts when toasting your spices. You don't want burnt fingers.

Slow Cooker Chicken Mole Recipe : It's a Walk in the Park

Honestly, It’s easier than a Sunday stroll once everything's prepped.

Toast 2 ancho, 2 guajillo, and 1 pasilla chillies in a dry skillet.
Rehydrate those chillies in hot water until soft.
Toast your almonds (30g), pepitas (30g), cinnamon (3g), cumin (1.5g), and cloves (0.75g) in a skillet.
Sauté your chopped onion and minced garlic.
Blend the rehydrated chillies, toasted spices, nuts, raisins (30g), cocoa powder (20g), chicken broth (60ml), tomatoes (411g), apple cider vinegar (30ml) and brown sugar (15ml) until smooth.
Sear 900g chicken thighs for extra flavour.
Place the seared chicken in the crockpot, pour the mole sauce over it, and cook on low for 6- 8 hours or high for 3- 4 hours . Aim for an internal temp of 165° F ( 74° C) .
Stir in the chocolate (28g). Season with salt and pepper.

Pro Tips: Level Up Your Mole Game

Toast those spices! Seriously, don’t skip this. It brings out a richness you won't believe.
Spice it up (or down): Adjust the chillies to your taste. Want a bit more kick? Add a chipotle. It's that easy!
Taste is key : You can taste the sauce and season it accordingly.

This easy chicken mole is perfect for a mole dinner . Serve it with rice and tortillas. Garnish with sesame seeds and coriander, it's a proper treat! Also, you can keep the leftover for 3 days.

Mexican slow cooker recipes are the best. I tried a few, but this authentic mole recipe slow cooker is my favorite.

Recipe Notes for Your Crockpot Chicken Mole Fiesta

Right then, you've got the lowdown on this cracking Crockpot Chicken Mole . But before you get your apron on, let's talk about a few things.

This Chicken Mole Recipe Crockpot is proper easy, but a few extra tips always help, yeah?

Serving Suggestions: Making it Look Lush

Fancy plating makes everything taste better, doesn't it? Don't just sling it on a plate. Serve your Crock Pot Mole Chicken Thighs over some fluffy rice.

Sprinkle with sesame seeds and fresh coriander for a pop of colour and flavour. And for drinks? Ice-cold Mexican beer or a glass of horchata is spot on! Think of it as a mini-Mexican fiesta.

Storage Tips: Keeping it Fresh

Got leftovers of this Easy Chicken Mole ? Lucky you! Pop it in an airtight container and it will be fine in the fridge for 3-4 days .

For longer storage, freezing is your best bet. Divide it into portions. It will last 2-3 months in the freezer.

Reheat gently on the hob or in the microwave. Ta-dah!

Variations: Your Mole, Your Way

Want to shake things up? Absolutely! For a bit of heat, throw in a chipotle pepper. This adds a smoky kick.

For a veggie Mole Dinner , swap the chicken for sweet potato or butternut squash. The Authentic Mole Recipe Slow Cooker is your canvas, love.

Make it your own!

Nutrition Basics: Goodness in Every Bite

This Mexican Slow Cooker Recipes isn't just tasty, it's decent for you too. It's packed with protein from the chicken, and fibre from the chillies and nuts.

Plus, that little bit of dark chocolate? Antioxidants, baby! Remember, these are just estimates, and the best part is the joy of making and sharing this with friends or family.

So, there you have it. Everything you need to make a Crockpot Chicken Mole that’ll knock their socks off. Honestly, this is a proper winner.

Give it a go, and let me know what you think, yeah? You'll be right proud of yourself, I promise.

Now, get cooking!

Delicious Chicken Mole The Ultimate Slow Cooker Recipe

Frequently Asked Questions

Is Crockpot Chicken Mole really that easy to make? Mole seems complicated!

Crikey, yes! While traditional mole can be a faff, using the crockpot makes it a doddle. You just chuck everything in, let it simmer away, and the slow cooker does all the hard work. The ingredients list might look a bit long, but the actual process is surprisingly simple.

Can I make Crockpot Chicken Mole spicier? I like a bit of a kick!

Absolutely! If you're a bit of a chilli fiend, you've got options. Try adding a chipotle pepper in adobo sauce to the blender when you're making the mole sauce, or leaving some of the seeds in your dried chillies. You could also add a pinch of cayenne pepper. Just remember to taste as you go - you can always add more, but you can't take it away!

What if my Crockpot Chicken Mole sauce is too thin? How do I thicken it?

No worries, that's an easy fix! Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir this into the crockpot during the last 30 minutes of cooking. Give it a good stir and let it simmer until the sauce thickens to your liking. If it's still too thin, repeat with another half-tablespoon of cornstarch. Remember, less is more with cornstarch!

Can I make this Crockpot Chicken Mole ahead of time? What's the best way to store it?

You bet! Mole is even better the next day! Allow the chicken mole to cool completely, then store it in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 2-3 months. Just thaw it overnight in the fridge before reheating gently on the stovetop or in the microwave.

I'm watching my calories. How healthy is this Crockpot Chicken Mole, really?

It's surprisingly alright! While mole does have some fat and sugar, it's also packed with protein and fibre, thanks to the chicken, nuts, and chillies. Using chicken thighs instead of breast will increase the fat content. You can lighten it up by using chicken breast, reducing the amount of chocolate, and serving it with brown rice or cauliflower rice. Just keep an eye on the portion size and added salt.

Can I make this Crockpot Chicken Mole vegetarian?

Absolutely! To make a vegetarian version, substitute the chicken with cubed butternut squash or sweet potatoes. You might want to slightly reduce the cooking time, especially if using sweet potatoes, to prevent them from becoming too mushy. You can also add other veggies like bell peppers or zucchini for more texture and flavour.