This is a shredded, slow-cooker version of my favorite chicken mole, created when I knew I wouldn't have time in the evening to make the real thing for dinner. If you can't find ancho chili powder, you can substitute regular, but use a little more; and use your favorite type of hot sauce. I love Golden Habanero, but any kind tastes good!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Place the onion, raisins, currants, garlic, chile powder, sesame seeds, cumin, cinnamon, cocoa powder, hot sauce, tomatoes, tomato sauce, and chicken broth into a slow cooker; stir to mix. Add the chicken breasts, and stir to cover with sauce.

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  • Cover and cook on Low 6 hours, then increase heat to High, and continue cooking until the chicken is tender, about 3 hours more. Or cook on Low for 11 to 12 hours.

  • Once the chicken is tender, remove, shred, and stir it back into the mole. Serve sprinkled with slivered almonds.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

276 calories; 6.7 g total fat; 88 mg cholesterol; 320 mg sodium. 17.7 g carbohydrates; 36.1 g protein; Full Nutrition


Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/06/2008
I thought this recipe was great. I only used 3/4 tsp of chile powder in response to one of the comments. I added 1/8 tsp of nutmeg 1 tsp sugar and 1/4 tsp salt. I also only used yellow raisins and did not add currants. I put everything for the sauce in my food processor to make it more of a liquid. The sauce had a great flavor and my guests loved it. The chicken turned out a little dry but it was good after I shred it and mixed it with the sauce. I had plenty of sauce for the amount of chicken. Read More
(26)

Most helpful critical review

Rating: 1 stars
04/26/2010
sorry this is not chicken mole -- compare with the color texture and flavor of even the store-bought mole sauces from the latino section of your local grocery store -- this isnt even close nor do believe i can use this recipe as a foundation to improve upon so looking for another... Read More
(9)
34 Ratings
  • 5 star values: 12
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 6
Rating: 5 stars
05/06/2008
I thought this recipe was great. I only used 3/4 tsp of chile powder in response to one of the comments. I added 1/8 tsp of nutmeg 1 tsp sugar and 1/4 tsp salt. I also only used yellow raisins and did not add currants. I put everything for the sauce in my food processor to make it more of a liquid. The sauce had a great flavor and my guests loved it. The chicken turned out a little dry but it was good after I shred it and mixed it with the sauce. I had plenty of sauce for the amount of chicken. Read More
(26)
Rating: 5 stars
03/22/2010
After 5 hrs cooking on low I was able to shred my chicken with a plastic spoon....so I don't think that there's a need for 11-12 hrs. It was delicious! Left out currants added sugar and nutmeg after reading all the reviews.....it's a keeper! Read More
(16)
Rating: 5 stars
09/24/2008
This recipe is one of our favorites. We make it for parties and our friends go crazy over it. I have never seen currants at the store so I use 1/3 cup currant jelly instead and I use cherry crasins (cranberries) or a rasin cranberry blend instead of just rasins. Read More
(15)
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Rating: 4 stars
04/30/2008
I love mole and this was my first attempt. I only made 4 servings and it didn't seem that the conversion made for enough sauce. I added some extra tomato sauce and chicken broth near the end. It didn't need the whole 10 hours to cook either. The taste was very good though. I used all raisins since I didn't have currants. My 16-month boys ate it heartily. Will make again. Read More
(13)
Rating: 5 stars
01/04/2011
If you are looking for your Super Bowl party meal this is it! I made this today but used 3.5 of bone in pork butt. I subbed enchilada sauce for the tomato sauce and added 4 chopped canned chipotles in lieu of hot sauce. I have been told this is the best pork I have ever made. After 11 hours in the slow cooker I removed the bone and chunked the pork by breaking up the pieces. I prefer this to shredding because it allows the sauce flavor to seep into the meat. I served with soft tacos pico de gallo and diced avocado sprinkled with lime juice and some salt. It was excellent! If you are expecting a thick mole sauce this isn't it but you could remove the meat and thicken it I am sure. Excellent recipe. Thanks so much! Read More
(11)
Rating: 4 stars
04/13/2011
I have long wanted to make mole but every recipe had over 25 ingredients and took forever to make. with just a few small changes this was 5 star! I put the chicken in frozen (helped to keep it tender) added a couple chipotles in adobo and I didn't have sesame seeds so I added a tablespoon of sesame oil. Near the end I took the meat out and shredded it and blended the sauce until smooth. I have found the perfect recipe for our home! Thank You Read More
(10)
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Rating: 4 stars
07/06/2010
This was really good! Only reason not giving it five stars is because a little more chocolate flavor in the mole would have made it perfect for us. Still considering the ease of prep I can easily remember next time to add more cocoa powder for personal preference. Thanks! Read More
(10)
Rating: 1 stars
04/26/2010
sorry this is not chicken mole -- compare with the color texture and flavor of even the store-bought mole sauces from the latino section of your local grocery store -- this isnt even close nor do believe i can use this recipe as a foundation to improve upon so looking for another... Read More
(9)
Rating: 4 stars
12/24/2009
this was delicious with a few additions/changes. i upped the comino and cinnamon to 1 tsp. of each and added 1/4 tsp. each of ground nutmeg and dried cilantro. try adding 1-2 tbsp. white sugar for a little sweetness to the sauce. i would definately recommend pureeing the sauce in a blender before adding to the crock pot with the chicken to make it smoother and thicker. Read More
(9)