Crockpot Chicken Mole
This rich and savory dish combines tender chicken with a complex, flavorful mole sauce, perfect for a comforting meal.
Servings: 6 | Cook Time: 300 minutes
Prep Time: 15 minutes | Total Time: 315 minutes
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 cup chicken broth
- 1/2 cup unsweetened cocoa powder
- 1/4 cup peanut butter
- 1/4 cup raisins
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Prepare Chicken: Season chicken thighs with salt and pepper on both sides.
- Make Sauce: In a bowl, mix chicken broth, cocoa powder, peanut butter, raisins, chili powder, cumin, paprika, and cinnamon until smooth.
- Sear Chicken: Heat olive oil in a skillet over medium-high heat and sear chicken thighs for 2-3 minutes on each side.
- Combine Ingredients: Place seared chicken in the crockpot and pour the mole sauce over the top.
- Cook: Cover and cook on low for 5 hours or until the chicken is tender and cooked through.
- Serve: Stir well before serving and garnish with fresh cilantro if desired.
Tips
- For a spicier mole, add a pinch of cayenne pepper.
- Serve with rice or warm tortillas to soak up the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Try a Different Way to Cook It
If you enjoyed this Crockpot Chicken Mole recipe, you might also love this Air fryer chicken recipe: Air Fryer Coconut Chicken Bites!