Crock-Pot Chicken Mole

Prep Time:
30 minutes
Cook Time
4-5 hours
Serving Size
1 chicken thigh
1 can (14.5 oz.) diced tomatoes
1/3 cup raisins or pitted dates
2 tablespoons cocoa powder
2 tablespoons peanut butter
1 tablespoon chili powder
1 dried ancho or negro chile pepper or 1 tablespoon ancho chili powder
1 heaping tablespoon minced garlic
Salt and pepper
8 bone-in chicken thighs (5-7 ounces each), skin removed
¼ cup minced fresh cilantro


  1. Drain tomatoes, reserving ½ cup juice.
  2. Cut open the chile; discard the stems and seeds. Cut the chile into ½-inch pieces and place in a food processor or a blender and process until finely ground.
  3. Combine tomatoes, tomato juice, raisins, cocoa powder, peanut butter, both chili powders, garlic, ½ teaspoon salt, and ½ teaspoon pepper in slow cooker.
  4. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4-5 hours on low.
  5. To make a creamy sauce, transfer chicken to serving dish. Process braising liquid in a blender until smooth, about 20 seconds, or enjoy the sauce unblended.




Slow Cooker Revolution © 2013 by the Editors at America’s Test Kitchen

Recipe modified by CHOICES Nutrition Education Program

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