Slow Cooker Chicken Mole

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Slow Cooker Chicken MoleRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Serve the whole leg quarters over brown basmati rice, or shred the chicken off the bone and layer onto corn tortillas with cilantro, radishes, and a squeeze of lime for family taco night.

Serves 4 (serving size: 1 chicken quarter and about 1/3 cup sauce)


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4 skinless, bone-in chicken leg-thigh quarters (about 4 pounds)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup water
1/4 cup smoked almonds
1/4 cup raisins
2 tablespoons unsweetened cocoa
1 tablespoon ground cumin
2 tablespoons tomato paste
2 chipotle chiles, canned in adobo sauce
1 tablespoon adobo sauce
1 teaspoon ground cinnamon
4 garlic cloves, crushed
1 small sweet onion, chopped


Hands-on: 8 Minutes
Total: 8 Hours, 8 Minutes

1. Sprinkle chicken with salt and pepper. Place in a 5- to 6-quart slow cooker.

2. Place 1/4 cup water and remaining ingredients in a food processor; process until smooth. Spread mixture over chicken. Cover and cook on LOW for 8 hours or until chicken is tender.

Created date

February 2015

Nutritional Information

Calories 370
Fat 14.5 g
Satfat 2.7 g
Monofat 6.1 g
Polyfat 2.9 g
Protein 40 g
Carbohydrate 22 g
Fiber 6 g
Cholesterol 192 mg
Iron 3 mg
Sodium 546 mg
Calcium 61 mg